I've made sauerkraut before. It's turned out great sometimes, not very good others. In all cases, I've shredded the cabbage and added layers of salt to it in the crock, and pounded a bit with the bottom of a wine bottle or bomber to drive the salt into the cabbage and pack the cabbage down.
I can't get any decent amount of liquid to come out of the cabbage! Every article I read online says the cabbage will produce enough liquid to cover it. I can't even get CLOSE.
I usually add some water after a day or so, so that the cabbage will be covered and protected from mold. This last time I waited 2 days and I think I actually LOST water! LOL!
I can't get any decent amount of liquid to come out of the cabbage! Every article I read online says the cabbage will produce enough liquid to cover it. I can't even get CLOSE.
I usually add some water after a day or so, so that the cabbage will be covered and protected from mold. This last time I waited 2 days and I think I actually LOST water! LOL!