I am popping in today to post the recipe from the little booklet that came with my Harsch crock, since I can never remember how much salt to add.

Never fill more than 4/5ths of the way up (the carbonic acid and the weighing stones need some space).

approx 5 – 8 kg of cabbage for the 10 L pot – I have the 5 L pot, so that means 2.5 – 4 kg cabbage (usually two big ones or three small ones fit nicely).

approx 5 – 8 g (max 15 g) salt per 1 kg of cabbage

If you need to add liquid (so that the stones are covered by 3 – 4 cm of liquid), use filtered and salted water that has been boiled and cooled (15g of salt for 1 L water).

FYI, my 5L crock makes about four quart jars of finished sauerkraut. Kent prefers the green cabbage over purple and he’s not a fan of caraway seeds, so plain green cabbage is what I usually make – and it’s delicious. Everett LOVES kraut juice when he can get it! I try to serve something fermented with EVERY meal. And, we found some real lactofermented kimchi at the commissary of all places. YUM!!!