Does anyone make their own sauerkraut? My mom did, years ago, and it was the best kraut we ever had. I recently tried out 2 different recipes, but one did not go well at all, and I pitched it, I think there wasn't enough brine-it covered it, but barely.
Any tips or tricks? When my mom made it, she used her massive crock to ferment it, and I don't have that, lol. I used some large plastic foodservice containers (and when they say you should then only use them for fermenting, boy, is that right on), but considering fermenting in mason jars with glass weights and seeing how that goes, even if that means "burping" them every 4-5 days or so.
Also, I felt like I couldn't quite get the shred right. The food processor made it way too fine, and a knife was just on this side of too thick. I've heard a cabbage knife helps?