I was amazed to find out that when you put salt on cut-up cabbage, liquid comes out of it, enough liquid to completely cover all the cabbage in brine without adding any water!
Here's the crock with the salt-water-filled bag. The bag is a crock-pot liner, and I tied it at the top with a piece of dental floss. I will throw a towel over this and ignore it for thirty days; supposedly it will be kraut at that time.
I have some reservations: Because I was only guessing at how much the cabbage in the crock weighed, I think I may have used too much salt. I don't know if that will matter or not, in the end. But as I told Cliff, what have we got to lose? I planted the cabbage from seeds leftover from last year rather than buying expensive plants. So there isn't much money involved. We have plenty of time. And it's a fun experiment.
Cliff, by the way, came in and cut the cabbage for me.
I also did two quarts by the easiest method ever: Fill the jar with cabbage, add one teaspoon of sugar and one of salt, fill with boiling water, and seal. It's done in two to six weeks.
I'm skeptical. It just seems too easy to be true.