Ok this is my final posting on Sauerkraut. I thought it necessary to update you on what I have learnt so that you don’t make the same mistakes that I have made. I think I now have the method just about foolproof.
The one thing you need to avoid at all costs is leaving the cut cabbage open to the atmosphere for more than 24hrs, or 12hrs in a hot climate.
It is therefore important to speed up the osmotic process as much as possible. This is done by not only sprinkling some fine sea salt on each layer (2.5 cm) of cut cabbage as you add it to the large container, but by compressing these layers with your fist. No need to over exert yourself though.
Finally, when the bucket is as full as you would like it, pour a litre of mildly saline water over the top. This immediately starts the process of osmosis so that within a few hours you should see the liquid from the cabbage rising to the surface to cover the whole mix.
I place a plate (with a diameter just smaller than that of the tub used) upside down over the mixture and then place a large vase of water on the top of it to add constant pressure. Then each time I enter the kitchen I press on this vase to compress the mix even further thus forcing more liquid to the surface to cover not only the cabbage but the plate itself.
I found that within a few hours enough moisture had been forced out of the cabbage to completely cover the cabbage.
Then it’s only a matter of waiting until the fermentation process has transformed your cabbage into beautiful, tasty and nutritious sauerkraut. In hot conditions it seems to take about 7 days.
See also Sauerkraut (First Batch) and Sauerkraut (Second Batch)
veganfoodpreparation 
My husband and I were just saying this weekend that we need to get ourselves a crock so that we can start a batch. Hopefully soon! Your posts have been a great resource. Thank you!
Let me know how you get on wont you Angela? I’m sure you’ll love the results. I put lots of garlic in my latest batch which seems to have added even more flavour.
Sent from my iPad
Mmmm! Garlic! Super idea!
Wow! Angela, my latest Sauerkraut has turned out absolutely perfectly. The best yet. I’m sure I now have the method down to a fine art. No need to turn it as long as you make sure the liquid covers it within a 24 hour period. I look forward to news on your first batch.
Nice clean floor Paul !
Hope it was nice, great effort !
So nice of you to notice the floor Claire. So you see I can be neat and tidy after all.
What about the Sauerkraut though? Are you going to give it a go? It really is easy to do. This last batch, which I placed in the fridge yesterday, is absolutely superb.
I find that it adds a great deal of flavour, as well as nutrition, to bland dishes e.g. when I’m in a bit of a hurry I just steam a few veggies and then have the sauerkraut as a side dish.
Let me know how you get on won’t you?
Paul
I love organic sauerkraut but never bothered to make it at home.
I must change that! 🙂 Thanks!