do a search i did a writeup on it last fall, make sure you use food grade buckets, nothing aluminum during any part of this process, and enough salt or it will mold instead

and rememeber, its hard to wait but the longer it ferments the batter it gets, 8 weeks to 10 weeks is perfect ! since it summer keep it in a cool place, heat will make it wilt and its gross.
use a bucket, with a dinner plate and a heavy weight, it must be submerged in the salt water at least 2" at all times, and rememeber to go in and push it down daily to remove the air bubbles, if you need help pm me

we also do jalapeno kraut
