So sauerkraut is my favorite of all the fermented veggies I know how to make. It's a probiotic which means it's a living culture that is very good for you on a number of levels. It's also German I think. It's basically like a little army of good guys that boost your immune response and allows your body to not have to work as hard. So let's get started.
I can usually fit 4 cabbages into a gallon jar. Cut the core out and the cabbage to what ever size you feel would be right to eat. What ever size of container you use there needs to be about 3% salt. Mix in the salt and leave it for an hour or 2 covered in a towel in a bowel. Next you can start putting it into the jar. Squish the cabbage down the best you can. The reason for leaving it in the salt is because it softens the cabbage so when you squish it. If you have squished it into the jar enough you will squeezed brine or juice from the cabbage. If you end up with extra brine you can throw that into a jar and ferment that as well. Once that's done put the lid on put a towel that doesn't matter or a bowel or tray to catch the juice that comes out. You can order pickle it pressure release lids to keep it from spilling as much or at all from Amazon or other websites. After a few days to a week depending on how crunchy or soft you want it. The longer it's left the better it is for you and softer. If you used the regular lid you may want to take off the first inch of of kraut. I don't always have to if I put the right amount of salt. If you used the pressure release lids it's much less likely to have to do that. I also like to put carrots or jalapenos even tomato's or onions. Each veggies will taste different. Some veggies don't come out crunchy unless you put the right amount of tanic acid which is found in grape leaves or oak leaves. Thats actually how they make pickles without vinegar. Most squash and broccoli too name a couple. Okra comes out really slimy and the water from it is also the consistency of mucus. Personally I can't stand it but if that's what your into then go ahead more for you. I'd only use the stuff as a Halloween trick, the kid would knock, I'd answer. Trick or treat theyed say I'd smile and jokingly say trick little did they know the horror that was apon them. They would probably think I had cut off some ones fingers and put it in a jar. I'd die laughing. Id definitely use a large small mouthed none transparent container... Any ways moving on. The kraut goes great on hot dogs, by it self as a snack, mixed into most foods and the juice can be drank strait or mixed into food for good flavor and many health benefits. Well that's all folks.