Sauerkraut - lacto fermentation

[Lady Lilya]

I tend to use a lot more salt and a lot less water.  I try to get the salt to pull the water out of the cabbage and use that liquid as the majority of the brine.  Ideally, I don't need to add any water.  But if I have lots of evaporation (remember, I don't use an airtight seal) then I have to add some.

[Beeherder]

Well, the results are in and its definitely edible. The first taste was more like cole slaw than sauerkraut but now each time i reach down further into the crock with long tongs and its starting to taste like expected but definitely not finished. Have decided that cabbage is a miracle food and needs to be part of my daily diet, regardless of the gassy consequences.

Now i need to plan for even more cabbage in my garden next year. Variety recommendations welcome.