Homemade Sauerkraut

Unless you live near an ethnic market where you can buy “homemade” sauerkraut, your sauerkraut will be crunchier and more flavorful if you make it yourself. To make sauerkraut at home you need two things: a large nonmetal or stainless steel crock to hold the cabbage while it ferments and a cool place to store the crock of cabbage for 3 to 4 weeks. I have a big glazed terra-cotta crock, but finding it at a garage sale was just luck. A more practical solution is to use two 4-gallon [16 l] foo