Is what it's officially called. Thanks to DaveOmaks thread back in December that looked so good this was on my list of things to do. It made a small batch, smaller than I thought 3.5 pounds of shredded cabbage would look like. But, the smell of the veggies mixed together was incredible....so good I felt like getting a fork and digging into the raw batch immediately. The recipe said only a three week wait so I'm looking forward to a shorter ferment. I will admit my batch did not create as much brine as Daves so after 24 hours I made a brine to top off the batch. Submerged the kraut using the 'brine in baggie' trick and attached an airlock since the batch did not reach high enough to the top. I'll monitor this fairly close as fermentation starts to keep all below the brine and will update this thread in 3 weeks. Let the waiting begin.....
shredded on a mandolin, fresh jalapenos and a load of garlic
after all being mixed together---smelled fantastic at this point
weighed down overnight but not much brine was created
making due without an official crock