"I Can, because I Can"
In this recipe I'm using primarily red cabbage and am adding 1 carrot, finely diced.
Step 1: Holy Salt Batman!
A food safe Bucket
Something weighty/easily cleaned (2L bottles work great when filled with water).
For every 5 pounds of cabbage - you'll need about 2.5-3 Tablespoons of salt.
Your plate should fit snugly inside your bucket
Step 2: Chop
Step 3: Bucket Time
Start by sprinkling some salt in the bottom of the bucket.
Next add a layer of cabbage.
Sprinkle more salt
Repeat until you've all all of your cabbage.
Mix cabbage and salt together well.
Step 4: Pack Cabbage
Place your cleaned plate on top off your cabbage - then place your cleaned water bottles on top of the plate. I'm using a pot full of bricks as my weight as there's no 2L soda bottles to be had for me (I'm back to my limited soda drinking ways).
Finally, over the top of the bucket with a towel (to prevent bugs/dust) and wrap a bit of cord around the outside lip (to keep bugs from crawling under).
Step 5: Maintenence
Should you see a scum build up on the surface of your kraut - fear not. Simply skim away as much as possible. This is simple an interaction between the organisms fermenting your cabbage and air.
If after the first day the water level does not rise above the cabbage - add a saltwater brine to help it out. About a half a tablespoon per two cups of water is more than enough.
After about 4 days or so, depending on temperature, you can begin to eat your kraut. Scoop some into a jar and keep in the refrigerator while the rest of the kraut continues to age. Just be sure to repack to ensure everything is below the water line.