ok, so far so good. my Grandmom made sauerkraut every year at the end of the spring cabbage season. mostly big Flat dutch, chopped up, and put in a urn/jar kind of thingy. it was big. never knew the exact recipe. but involved salt, water, and a rock on top holding a plate down on the cabbage so that it remained under water during the cure.
please tell us more, and in some detail. we'll be trying to keep up.
