Well, the fermentation process takes about 12 days, and it includes enough salt to keep it safe. years ago they used to cover it with a plate and weight it down with a rock that they had washed to keep the cabbage under the juice. Then there was always a layer on top that was spoiled and had to be discarded. My mother came up with the idea of putting a large plastic bag on top of the kraut and filling the bag with 5 or 6 inches of water. The weight of the water kept the cabbage under the juice, and the water made a nice seal around the edges, thus no waste. After the 12 days or so, then I can it in quart jars. Some I mix with caraway seeds and a bit of sugar, making a Bavarian type of Kraut Others I can with a sprig of fresh dill. Nothing like a good ole dinner of pork roast, sauerkraut and bread dumplings!!!
