Originally Posted by Ranger99
That poor lady. . .

No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough

My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn



IF.....you have decent cabbage. All of mine has to come up from wherever it's season, ride for days in the hold of a slow freight boat from Seattle and looks pretty sick by the time it arrives. I usually have to add about a quart of brine from the Ball Blue Book to ensure it's covered. If I could get it fresher, adding brine wouldn't be necessary.

I make mine in a 3gal European-style crock with a water lock.

[Linked Image from i.pinimg.com]

Z