Making your own kraut? If it doesn't turn out here is a recipe that hasn't failed for my father (he's been doing this for years):

Shred 12 lbs cabbage, saving out a few of the outside leaves to cover the cabbage later.
Shred 3 Granny Smith Apples
Add 3 tablespoons salt (recipe calls for 4 tablespoons.)
Add 2-3 tablespoons caraway seeds.

Combine and mix all ingredients and pack into 2 ½ gallon container. Start with 3-4 inches in the bottom and mash down with masher or fist firmly. Keep adding ingredients about 2 inches at a time and packing until all is in the container. There should be enough liquid squeezed out from the cabbage to cover the packed cabbage with ½” – 1” of liquid. Place a few of the outer leaves of the cabbage (saved earlier) over the cabbage and place a weight on top to hold it down. Place a cover loosely over the top to keep foreign materials out and allow fermentation gasses to escape (The crock I use has a V groove which is filled with water around the lid that acts as a sealer from outside contaminants.

Allow to set at 70 – 90 degrees F for three or four days, and then store for 3 or 4 weeks or more at 60 – 75 degrees F.

The sauerkraut is then ready to eat. It should be stored at temperatures below 65 degrees F, but not freezing.

IT worked!

The lazy mans sauerkraut.

Here`s my simpleton sauerkraut formula...
5 bags of preshredded coleslaw cabbage...
Stuff into large glass rar...one bag at a time.
Sprinkle seasalt and mash and muddle the cabbage with potato masher to release cabbage juice and mix the salt.
repeat with each bag till jar is about 3\4 full, mash the cabbage down until liquid rises..
Put a plastic lid inside the jar with a weight on it. cover jar loosely...


It set for a month..rinsed the scum off every 3 days...Rinsed lightly today. and tasted it...It tastes great! Put in fridge now...
Next time I`ll try the purple cabbage.....