Easy sauerkraut

Step 5 Pack it, punch it, and weight it down (oh nooo...)

If any time elapsed between salting and mixing it, and packing it into the fermentation jar, you will probably notice the texture is changing already, and there is more liquid forming. That liquid is good. As you pack it into the jar, punch it down and let the liquid rise over the cabbage.

Then place something on top to keep the cabbage submerged under the liquid, such as a clean smooth stone, a plate with a weight on it if you are using a bucket, or a smaller jar full of the same liquid (in case a spill happens) as I have shown here.

Then cover against flies and dust, with cloth or loosely placed lid.

Comments

[Quester55]

If using a Crock, My mom had a Wood Disk Cut 2'' Thick from a Fresh Black Oak Log about 1 1/2 " smaller than the opening of the Crock to keep our Burlap covering & the cabbage in place. The wood was Air Cured & dried before use.