I love sauerkraut, but I have to think about how to spell it. I am making 20lbs of kraut in the bedroom now.
I use 5lbs of cabbage to 4 tablespoons of salt. I slice the cabbage with the food processor, and put it in a big pot and toss it with salt. Then I pack it into a fermenting bucket that I got at the home brewing store that they use for making wine. I pack the bucket full, and then I add a salt brine to the bucket to make sure that the cabbage is covered in water.
I make the brine with 1-1/2 tablespoons of salt per quart of water. I boil it and then cool it off to room temperature. It usually takes more than a quart.
Then I put a disposable plastic plate on the top, you can trim them fit, and then put a weight on the top. I use a 5lb weight, and I vacuum seal it to keep the weight from being in the brine. That weighs it down so that the cabbage stays covered with water.
My fermenter buckets have a place for an air lock. This lets stuff escape from the bucket, but does not let air in the bucket.
I put it in the bedroom an check it after 3 weeks. I have read that you may need to add more brine or drain off more brine, but I have never had to do either. I open it and look at it and wash off the weight bag and put it back on there and wait.
It takes 3 weeks most of the time. You have to taste it and see how tangy it is to see if it’s like you want it.
Then I stuff it into quart jars with 1/2 teaspoon of caraway seed and can it.
