Tonight I started a new jar of sauerkraut with 2 heads of cabbage. I could not find my recipe and the Internet was down, so I guessed. I had read an account on Sunny Raw website, where she said to chop the cabbage in the food processor. I did that, but I am not really happy about it… the cabbage pieces came out as small as when I make “no chew” cole slaw, i.e. very fine.
Oh well… then I added two T sea salt to the first head of cabbage — it juiced up really fast, and I added one heaping T sea salt to the second head of cabbage which came out so fine I did not even massage it — I just mashed it into the jar. I also added about a T of acidophilus to this batch. I am curious to see how it turns out in 7 days.