We used two 4gal food grade buckets and I have wrote down that we used 17 heads. So Finster's on the money. Of course the head size will vary. We always put up late cabbage.

We go by pounds of cabbage not number of heads to fill a crock.. The weight of cabbage will vary by varities. My 6 Dutch Flats produced 54 pounds this year. We'll put 60 to 70 pounds in a number 8 (8 gallon) crock. Need to leave 5-6 inches from a full crock (freeboard) as it will swell as it works. We place a food grade plastic bag over the crock and push it down on top of cabbage. Place another bag with water in it for weight on top of the first bag. Duck tape the first bag around the side in case it over flows. Keep it simple -- 2 tablespoons of canning salt for every 5 pounds for cabbage. Pack it well to get juice flowing. Let set for 6 weeks. We just keep our jars of kraut in refrigator and keeps for around a year.

Thanks. They are pretty proud of it by the price! I would like to have one but over $400, it would have to make a lifetime of kraut to pay for itself. Great if you're making money on it though.

Never tried making it but you guys got me thinking about giving it a try this year. I wouldn't even know where to start tho.

Thanks guys. That would be a lot of sauerkraut full.

Keith

I've got red cabbage going in the garden that I'm thinking of turning to kraut. Any reason I shouldn't?
Also, do you fellas add anything to you kraut other than salt? Caraway seed?

I put caraway in mine this year. I have a bucket sitting in the basement right now. Should be ready the 2nd week of august.

This thread is useless without pictures☺

Ok lol

I didnt mean your girlfriend's picture..I meant the kraut making process...Lol

Thanks! That gave me an "Inny" instead of an "Outty"!

Hahahahaha, now that made me LOL! And for my next trick

Keith, depends on the size of the heads. But, a 15 gallon crock will hold a lot; probably more than you'd care to shred.

I've done red cabbage. It's all the same but be ready for purple hotdogs and pork! doesn't taste different but looks weird. I never use Caraway seed because I don't like it that way.

Are you trying to get this post shut down???

It's not my fault, midlander didn't specify.

Sauerkraut Rocks!

I had to move my batch outside. I was anticipating a wonderful view of fermentation first hand from my countertop but it’s seemed to pick up an odor. Maybe I should refrigerate it?

What is kraut ? Is it for human consumption or some kinda coon bait ?

Thanks Finster. I'm going to go for it then.