Found this bad boy. might try it. i especially like the part that says “examine the kraut every day”
The vegetable ingredients are flexible, and you can change according to taste as you do more batches. Weigh the total amount of vegetables in order to calculate the salt needed later.
Makes several jars
½ kg fresh white cabbage
½ cauliflower, cut into small pieces
2 carrots, grated
2 sticks of celery, finely chopped
1 onion, chopped
½ turnip, grated
2 garlic cloves, chopped
½ tbsp grated ginger
1 red chilli, deseeded and finely chopped
1½ tbsp good quality sea salt per 1kg of vegetables</span>
Chop or grate the cabbage finely or coarsely to taste – if you prefer it to be crunchy, chop rather than grate. Mix all the vegetables together, and sprinkle in the sea salt.
Place the vegetables and salt in a wide-mouthed crock or clean plastic bucket. Tamp down with your fists or whatever is to hand that works to press hard to release the water in the vegetables. This can take up to 10 minutes, so be prepared to work on the floor for extra downward power.
Transfer to glass jars, then press down so that the vegetables are submerged in the water, and cover with a clean weight such as a plastic ziplock bag filled with brine (in case it leaks), or a glass jug or jar filled withwater. Finally cover with a cloth and put aside. Every now and then press down on the weight to make sure the sauerkraut is covered by brine.
Examine the kraut every day or so. If you have some mould on the surface this can be removed without fear of contamination. With time the taste gets stronger. After a week or so, taste, and when you get the flavour you like transfer to the fridge.