I am taking it waaaay back to the beginning of sauerkraut making. Here are my little babies :) Homegrown organic cabbages - although I am having doubts as to whether these will be large enough to use by the end of the course!
Although these ones look a little bit eaten! (They are mixed in with the broad beans)
I have begun my search into making sauerkraut from scratch, and luckily today these posts came across my Facebook news-feed (isn't it freaky how technology is now preempting your thoughts before you have even enlisted Google's help!). The first is from Nourished Kitchen. I really like this website as they have some good information and recipes that come across the news feeds. She mentions using a crock like these ones to ferment however, I am not particularly fond of paying a huge amount of money for something I am not too sure we are even going to use! But gives a good indication of the actual process to go through.
I then stumbled across this website from the Kitchn on how to ferment sauerkraut using Mason jars. This sounds a much better solution at this point in my fermenting travels as I have an abundance of these jars from when I preserve sauces and stocks. Also I have read that using smaller jars is better as you are not constantly opening a large fermented jar and contaminating the contents.
I really need to do some more research into how to not let them go mouldy.