home made kraut
"Ended up with 5 wide mouth quarts...don't fill jars over the shoulders and try to use a heavy weight in the smaller packing jar. A plate or something to catch possible overflow during fermentation may be a good idea. It's all good except this shoulder that's keeping me up all night. Ugh"
Thanks for the tip, man!
Just found this relatively old post. I make my own, but I use one large 2-3 gallon container-easier to do. I let ferment for 1-3 months. If you want to win converts to sauerkraut, when done fermenting , change it to Bavarian style. Bacon pieces, sherry, brown sugar, carrots, dried mushrooms etc. More tender and a little sweeter. Purests might object, but my family and friends love it. Lots of recipes on internet. I do not can, but it freezes very well.