Instead of setting yourself back over 100$ for an authentic German sauerkraut urn, you can ferment in a 5 gallon bucket to make sauerkraut that’s just as good.
Sauerkraut at home is just two ingredients – cabbage and salt. But you have to get the right salt, it should say “pickling salt” or “canning salt.” Here’s an example.
You will need something to weigh the sauerkraut down as it ferments. You can use the standard sauerkraut stone disks, or something as simple as a plate weighed down with a gallon jug of water. Continue reading