I fermented my first batch of sauerkraut this year. Have about 4 quarts left. As a matter of fact, having pork roast and kraut tonight for dinner.
We are in the process of making kraut, too. We have between six and seven gallons in crocks waiting. . . waiting. . . waiting. No, we are not going to eat it all by ourselves. Half goes to the guy that gave us the cabbage. We’re making it for others, too.
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Do you add anything except cabbage and salt. We put in a little shredded carrots and some caraway seeds. A friend told us how to do that a couple of years ago, and we really like it that way.