Well, that ain't how I make it. I learned from my grandmother many years ago. I only use kraut cabbage, the heads normally weigh about 10 pounds each. Let the cabbage sit for a day in my shop to warm up and then shred it, yes I have a cabbage shredder. Add the salt with every 5 pounds and pack in a five gallon crock. When up to within an inch and a half of the top you are done. We have weights that are sat on the top. Cover with a clean dish towel and let sit on the kitchen counter until it stops fermenting, usually 60 to 90 days. Put it in jars and can it. This stuff is wonderful. Absolutely no reason to add water.
