Real sauerkraut—the kind that’s fermented naturally instead of mass-produced, ... 1 ½-gallon sterilized Mason jar 1 pint mason jar that fits inside the larger Mason jar ...

Weight it down with the gallon jug of water, then cover everything with a cloth. (Be sure the cloth does not touch the cabbage; this can wick and draw off the brine.) Place in cool room not over ...

The 1-gallon size is large enough to comfortably hold your sauerkraut or pickled cucumbers, while still being small enough to store easily even in relatively small spaces.

Cover the sauerkraut with a large food grade plastic bag filled with salt water (4-1/2 tablespoons salt and 3 quarts water.) It is a good idea to place the brine filled bag inside another bag.

This weekend if you take a drive in the country you still may be able to see or smell fields of cabbage growing. Cabbage is in prime season and very sweet to munch on or to serve baked as a side dish.