I've nevah made it before...

So you experts ...chime in and get me started !!!

And thanks

It will cost ya!

How much are you looking to make? We usually do big batches in a 20 gallon crock, some people do little batches in quart jars.

We use a big deli slicer for shredding the cabbage works good. Quarter the head then slice on the slicer.

Shred cabbage, sprinkle with salt, pack it down and repeat.

Keep going until the container is full.

You need to weigh it down so it doesn't float.

Keep it in a cool dark place.

Skim off any scum that forms on top.

Let it go until it tastes the way you want.

It's hard to mess up.

When finished, either refrigerate or can it. Canning it will take away some of the probiotic properties.

Here is how I do it and I like the finished product

First off, I strongly recommend a sauerkraut cutter

Shred 5 lbs of cabbage and toss in 3 tablespoons of non iodized salt. I then pack it into quart or half gallon jars. You'll want enough liquid to cover the cabbage. When finished packing I loosely screw on lids and rings. By loosely I mean loose enough liquids and gasses can escape. I live on the kitchen counter on a cookie sheet for a week or so until the liquids stop expanding. There will be moisture in the sheet.

Before I screw the lids on tight I may add a saltwater solution to each jar if too much liquid escaped. Then I screw the lids down tight, store in a cool dark location and wait another 6 or 8 weeks and voila.

Our favorite cabbage to use was Stone Head because it is a very firm packed cabbage and makes great kraut. Then we pretty much followed everything CB does.
Nothing beats homemade kraut.

Do you folks make your kraut in the fall, when temps are cooler in the basement ,for storage ??

Several previous threads on this but youll need to spell it correctly next time if you want to search them....I remember one thread being very detailed on the process.

Is that like Caster and Castor ???

No. It's like sauerkraut and whatever it is you spelled lol

The best time to make sauerkraut is when the cabbage is ready in the garden. Fresh picked cabbage is best.

Like said canning changes it.
Best I've had was stuffed into
hot bananna peppers and canned.

There are antique crocks and lids
just for kraut making.

I like to do mine in the fall but with all the heat this year my cabbage grew much faster. I don't make a whole lot, about 8-10 quarts. I use a kraut cutter and shred. I have a small crock that I use. I put about 2% salt per weight of cabbage. I put about 2lbs in the crock spring the appropriate amount of canning salt and pound down. I repeat until about 3 inches from the top or this year about 7 large heads. I then put a dinner plate as that fits my crock and put a 5lbs. weight in a sealed bag on the plate to weigh things down and then cover with cheese cloth. I don't add any other seeds etc. to mine. Today is 3 weeks of fermentation. I will go about 5 weeks this year. I skim off the top inch layer and discard. I rinse and drain and pack into wide mouth quart jars and pressure can my kraut.
Iforgot to add, that the kraut needs to be covered with brine so if the crock starts to dry up I make a brine solution using a tablespoon or two of canning salt per quart of water and boil that let it cool and add to the top.
Bryce

I use this recipe and method with the water filled bag. Make it in 1 and 2 gallon glass pickle jars.

https://www.uaf.edu/ces/publications/database/food/sauerkraut.php

I shred using a food processor with the shredding plate. Works good. The just salt and cabbage in a 5gal bucket. Weigh it down with a plate and a ziplock bag full of water. Put it in the basement for 3-4 weeks then can. Thanks for the reminder! I need to check on mine when I get home..

Shred your cabbage. Wash your cabbage. Get a good wooden pounder of some kind. There are people that pound it in just enough to get more in the jar... there are people that pound it enough for it to make its own liquid. They say that liquid is good for making it pro gut health. Anyway get a jar full, take a wooden spoon handle, hollow out a core space, fill core space with non iodized salt, fill jar with water. Seal lid. Put on dark cool basement shelf out of the sun. I think there are people that just crank the lid on and let her go and there are people that burp them. Some people add sugar. They say this method has more of a crunch and isn't soggy like store jar kraut.

Make sure you make sauerkraut buns while you’re at it! I can eat 20 no problem!