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Update: I switched from a big crock to a set of quart jars for my kraut
I used to do all my sauerkraut in a single five-gallon crock, thinking it was the 'pro' way. Last batch, I split the same cabbage between the crock and four separate quart jars with simple glass weights. The jars were ready in about two weeks, tasted more consistent, and I didn't lose half of it to a weird film like I sometimes did in the crock. Has anyone else found smaller batches easier to manage?
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