Let me just begin by saying that I don’t eat this stuff. However, my husband and daughter love it, and I’m always up for a culinary adventure. So, they chopped and smushed a whole head of cabbage, and placed it in the red crock pictured. We used a recipe from my Christmas present, The Homemade Pantry by Alana Chernila, with one important addition. We added some EM-1 to introduce some friendly microorganisms to help it ferment properly.
Two weeks later, I kept smelling the kraut, so I told my husband it was time to package it up. As you can see, our large head of cabbage made almost 2 quarts of sauerkraut! He pronounced it most tasty….I’ll just take his word for it.