Finally the sauerkraut was ready! All total it took about 3 weeks. Sauerkraut 1 head cabbage 1 T kosher salt salted water For cooking sauerkraut 2T butter 1T olive oil 1/4 c brown sugar 1T caraway seeds Shred cabbage. (I did it by hand but no one will think less of you if you use a food processor - hey you're making your own sauerkraut!). Rub salt into cabbage. Let sit for at least two hours. Meanwhile you can simmer the water with salt in it. It needs to taste like what you would make pasta in - like sea water. Heat water until salt dissolves. Let the water cool. Smash the cabbage into a glass jar. You really need to press it down tight into the jar. Add water to cover the cabbage by about 2". Place a piece of cheesecloth over the cabbage. Put a plate over the cheesecloth. ( I used a plastic top to a sour cream container ). It needs to be big enough to cover most of the cabbage. Now place a weight on top of the plate (I used a bottle of water). Next cover w...