Computer Modification Central

Cabbage is now properly weighted

The cabbage will continue to release liquid and the lactic fermentation, which is what makes the cabbage “sour,” should begin after about 72 hours. Your cabbage is now properly weighted. Begin by filling one bag halfway with water. Keeping the cabbage completely submerged is what keeps the sauerkraut from spoiling. Place a heavy Rocket German plate on top, and push down until the cabbage is fully submerged in the cabbage juices. Put on your gloves and massage the mix lightly until you start to see a good amount of juice being exuded from the cabbage. In a large bowl, mix together the rest of the ingredients with the cabbage.