Our first cabbages are ready. The second planting is really shrimpy, slow to grow. Have yet to start seed for the third go-round: the heads I want to finish in autumn when the basement will be cooler.
My husband chopped enough for this 3 liter jar, packed really tight. We forgot to add caraway, but will add to the next jar. We are waiting for enough brine to develop before we top it it with an airlock. I really do like airlocks on the jars, but they aren't really necessary. Most of my jars are gallons with plastic lids.
3 tablespoons canning salt (no iodine, no anti-caking agents) to 5 pounds cabbage. I this warmer weather I'd like to up the salt slightly to slow down fermentation, but I just don't like the kraut to get that salty. When eaten as a condiment or side dish we usually soak it in water a bit to remove some salt. Maybe 'most everybody does that. I don't know. Growing up we ate it full strength. I was glad to learn about soaking it prior to eating. To add to soups or stew we usually just throw it into the pot as is.