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I don’t understand this sauerkraut!
Normally, sauerkraut can take quite a while to ferment. Something was different this time. I know I made it a little differently, but it was just a matter of a few days before it got done. The way to tell if it’s done is to taste it, and if it tastes like sauerkraut, it is done!
I used a “Pikl-it” jar, which is very handy, but it can be done other ways, too. I had a rather large head of green cabbage, so I shredded it in the food processor, put it all in a stainless bowl and added 3 Tablespoons of sea salt.
Next I mixed it up with my hands and then let it sit and wilt for 30 minutes. Normally, at this point, people “pound” the kraut to get the juices flowing. I didn’t do that. Instead, I just kept squishing it with my hands until it was nice and juicy.
Then I packed it in the jar, put on the lid, added the water to the airlock and let it sit on the counter. It was done in about 4 days! Oh, and I also added a couple of Tablespoons of Carraway seeds. It really added a nice flavor. This will keep for a long time in the refrigerator and is rich in lacto-bacteria and enzymes and such. I love sauerkraut. Fortunately, my DH doesn’t. 
2012-11-12 22:23:35
Source: http://simplyhomemaking60.blogspot.com/2012/11/i-dont-understand-this-sauerkraut.html
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