Now that you have everything you need on hand and your scale is ready for weighing, it’s time to prepare those vegetables for fermentation. You will end up with 1¾ pounds (28 oz or 800 g) of vegetables and cabbage in your bowl.
Now that your jar has been packed with that beautiful cabbage mixture, you need to make sure it remains submerged in the brine throughout fermentation, safe from harm.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)