The New York Times on line for July 30, 2015 has a great twelve minute video on Sandor Katz whose book “The Art of Fermentation” is the bible of the kraft. “The best known style of fermented vegetables in the United States and most of Europe is sauerkraut.” Sauerkraut is just shredded cabbage and salt. We keep making more of it each year because it is so darn tasty and a great way to preserve cabbage for use throughout the year. Our problem is getting to be refrigerator space because we are making a ton of kraut using three then liter water seal crocks and trying to make two batches with each crock. The fermentation process using this method takes at least six weeks so, at some point, you are warehousing cabbage waiting for an empty crock.
The process is pretty easy. You can slice the cabbage using a knife although we use a Cuisinart to speed things up. It helps to break up the cabbage fibers to help release liquid. A potato masher works well. And, you need something to put the sliced cabbage in like a crock or a jar. Here’s the process in a series of photos.