Sauerkraut, Lacto-Fermentation and the Pickl-It

I just finished putting up two 2-liter Pickl-It jars of Sauerkraut. This will be the best sauerkraut you will ever eat. I promise.

The main reason for this short post is to quickly go through the process and a couple of quick notes.

First the process:

Core and chop a 2.5 to 3 lb. head of cabbage (after chop) for each jar. It's just a normal head of cabbage, and place in large mixing bowl.

Add salt and mix, mash, or punish the cabbage until the juice is coming out. Place in jar and put on airlock. Keep an eye on the water in the airlocks.

Store in a cool, dark place for 28 days.

Now the Note: For the brine, you should use 4.4 grams good quality sea salt per pound of chopped cabbage. I use Himalayan Pink sea salt.