i've done it a couple times.. left mine on counter top for about a week and a half.then into the fridge for a couple more. just added salt and a little water.. the cabbage i used was lacking in lactic acid producing bacteria so it wasn't all that sour.. but it did work. the crocks are great, but IMO not the best thing on the market as they are prone to mold unless you keep them very clean. i bought some fido bermioli jars with lids that hold airlocks on-online from a place called pickl-it.VERY good service from them!!. i love these things!!! for better results you can add some whey to get things going. you can also use other starters out there.. there is one that is not made from dairy, but i cant remember what its called.. it can be difficult to get a ferment going without a starter, unless yo use very fresh organic cabage . but once you get it going you can re-use your juice from a previous batch to kick start the next one. Also don't stop at cabbage!! cucumber, beats, carrots, almost anything is awesome!!!! and good for you!!!