Smashing and pounding are getting more difficult for my hands as I am getting older so I tried this jar of sauerkraut differently. Shred, add non-iodine salt (to keep brine clear), mix well, walk away for an hour or so, then pack cabbage into a wide mouth jar with a bit more salt. Place a one cup regular mouth jar, filled with water, on top to keep the cabbage submerged. WOW that was easy. Now to wait on the ferment.
Ferment was slow. I believe I added too much salt and that prevented the ferment from going at full force. Still tasty though. The sauerkraut was rinsed before heating to eat. My favorite way to eat it is warm kraut with gravy.
