Greetings, I have been eating my newly crafted sour kraut with dinner for the past few nights. The flavor has become a bit less spicy but the sourness has increased some. I think tomorrow I will remove it from the fermenting crock and store it in the fridge. For my next batch I think I will use two heads of cabbage along with a different kind of salt, probably Celtic seas salt or Himalayan salt.

Here is a video showing the simplicity in crafting sour kraut.
VIDEO!

Tasted my sour kraut today for the first time, whoa! Surprisingly nice spicy fermented flavor. Compared to my first attempt I couldn't be happier. The first time use of the fermentation crock is going exceedingly well. I look forward to sharing this decent batch of amateur sour kraut! :)

Here is an update of the sourkraut fermentation looking nice with some bubbles! In this shot you can see how the ceramic weights fit together and keep the vegetables submerged.

Since my initial attempt I have done a lot of research. As a result I found and purchased a fermenting crock from made in Poland. The crock is heavy duty and has a capacity of five liters. Ceramic weights each a half circle fit within the crock to weigh down the vegetables and keep them submerged. This prevents surface mold. This particular crock has an inner ring around the top that can be filled with a little water and the lid placed within it. An air tight seal is created by the water and weight of the crock's lid, ingenious! I took pictures this time to help show my process.  In this attempt I am making simple sourkraut with local organic cabbage and sea salt. This has been sitting for a number of days now and is visibly fermenting nicely!