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Sauerkraut

About 15 lbs with about 7-8 TBS salt (1/2 tablespoon per pound),see how that works out......Its slice cabbage thin,a layer,sprinkle salt and layer and repeat...




Plate,then 18 lbs coins in ziplocks in a bowl to weight it down






Gamma lid lightly screwed on to let ferment but keep bugs out,inspected by the Wimmins and approved





lots of bubbles....somethings happening

OK,wound up with this after three weeks



add to jars


waterbath at 30 minutes/pint at my altitude 5000 feet


And one fresh for the refer....


Girl and Snooky approve

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Link to Gama lids if curious,no affiliation,just an example
http://freckleface.com/shopsite_sc/store/html/gammaseals.html