So down here in South Florida the cabbage comes in January. We were heading out for a weekend with friends when I saw a pickup truck load of fresh cabbage headed to the local produce stand, Country Club Produce. (shameless endorsement) So I picked up 2 heads of green & 1 red cabbage. I wanted a traditional sauerkraut so I followed Chef Willie's direction and so far quite pleased.
Have about 1.5 heads of green cabbage & .5 head of Red Cabbage, Added salt & fermented 3 weeks. Have it in the fridge now to finish out the fermentation. The empty head space in the jar is from the brine bag. Really looking forward to trying this with some homemade brats!
Thanks for all the info to try this.