How to Ferment Your Own Sauerkraut

I’d wager that virtually every household in Alsace had, and still has, a big crock of sauerkraut fermenting in the root cellar. We make six to eight large batches, divided in two 10-gallon earthenware or Cambro plastic containers every year at the restaurant. Not only is it incomparable in flavor when you make your own, it’s also an enormously satisfying task. All you need is cabbage and salt. Our basic ratio uses minimal salt, just 12 to 15 grams per kilo, 1.5 percent of the weight of the