I have been having some luck making small batches of Home made kraut. The basic process is 5 pounds of cabbage, sliced chopped, whatever, and 3 Tablespoons of canning salt. Mix and press until the juices flow. Then pack, and press into in a One gallon glass pickle jar. The jar should be about 1/2 full. Make sure there's enough juice to cover when pressed down. Put into the jar, a 1 gallon plastic bag, add enough water in the bag to hold the cabbage down, & close the water bag with a twist tie. Leave about 1" to 2" of head room. Put the lid on loosely so the gasses can escape, and place on the kitchen counter, or a location of choice, for 4 to 6 weeks. The gasses escape around the bag, while the bag prevents oxygen from getting back into the cabbage. On the 2 batches I've done there was no scum or spoilage. How long you let the kraut cure is a personal choice. Longer cure stronger, & warmer cures faster. Adding other veggies, herbs, & spices are personal choices. I repack into smaller jars & keep in the fridge. The probiotics will still be active. I hope you enjoy, & let me know how it turns out.. Jim
