That recipe is pretty much the same one I make ... the old fashioned way. If you are lucky your kraut will produce enough liquid to can ... otherwise, just add a little as needed.
It also holds up well in the fridge without cooking and to slow down the fermentation process.
Add some variations to the kraut ... ginger ... carrots ... even things like brocolli.
I now own several pickling crocks. But, my first attempts were in crockery bowls which I shredded my cabbage into, layering lightly with salt. Then topped with whole cabbage leaves. I then placed a plate over the top of that (and since I am a city girl by week, I took another smaller bowl filled with marbles) then covered it with seran wrap, pushing the bowl and plate down and allowed the wrap to seal around the bowl.
I actually had less bacteria this way than I do in the crocks ... but, both ways produced outstanding kraut.
One or twice a week, I would open up the "package" rinse the plate and cabbage leaves.
Wouldncha know the recipe came from the University of Wisconsin Extension, hey? You have to get brats from Miesfeldt's in Sheboygan to go with your homemade sauerkraut! I've lived in Wisconsin most of my life, so I know what I'm saying!
We shred our's in a large crock, layer with salt, put a plate with a rock on top and put a towel over. Store in a cool place and let ferment for about 3 weeks. I do take the plate and rock and rinse them off and take and remove some of the white foamy stuff. And change the towel. After it has fermented, I pack in jars, add water and can. I only rinse it if I think it's too salty once I'm ready to cook it. I'll try to find a link and post it. I also know you can do it right into the jar, but have never done this.
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