Jayryunen wrote: Here's the final result. Three quarts of soon-to-be kraut. Now it goes in a cool place (~60º) to ferment for 10 days. Place it in a plastic tub, because brine is liable to bubble out... that's normal. =0) It'll be ready to eat or process then. If you're going to eat it fairly soon, this will keep in the fridge for quite a while w/out processing.
I'll update in 10 days... darn, missed Halloween. LOL