3.6K views · 353 reactions | My sauerkraut-making requires no measuring, no machines, no fuss. Just chop your cabbage, squeeze it in batches till a bit of juice is released, add a tablespoon or so of salt to each batch, pound into a fermenting crock, and wait. Sometimes I add chopped herbs, too. I always use crocks with water seals. They give me the best results. What are you fermenting these days? | Dr. Tom Cowan | Facebook