I dont like store bought sauerkraut, its to bitter and sour. The process is easier than you think, it just takes time to process. I make this in the months of August or Sept, because that when the cabbage is mature. About 10 pounds of cabbage and 5 cups of canning salt, will make a small crock (2lb) of sauerkraut. The warmer your room the faster the cabbage ferments. 70-75 degree area is great, it will take about 6 week, until its ready.
Making Sauerkraut has become an annual fall event for our [...]