I harvested this massive Farao cabbage. Six pounds! A bit overdone as it was splitting and had some rotten leaves at the base.
We then place the kraut in a well-cleaned and sanitized crock. A little sauerkraut juice from the previous batch is added as a starter. A few cabbage leaves and weights hold the shreds under the brine for anaerobic fermentation. Lastly the lid is put on and a little water is poured in to the moat.
Bubbles started coming up though the moat within a few hours. It’s a very companionable sound.
Updated to show results after about a week of fermentation:
