This is a basic recipe for making sauerkraut and directions on how to keep your fermentation submerged, without using Kraut Source.
Basic Sauerkraut How-to
1 head cabbage, weighing about 1-1/2 pounds, cored and finely shredded
1 tablespoon whole caraway seeds
1 -1/2 tablespoon sea salt
1 large mason jar, wide mouth, quart-size
1. Place the shredded cabbage in a large bowl.
2. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes.
(The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.)
3. Add in the caraway seeds and place mixture into a clean mason jar.
Really pack it in. Use a spoon, pestle, or the end of a rolling pin to
temper down the cabbage and to help build up more liquid.
Be sure to leave at lease 3 inches of clearance from the top of the cabbage and the opening of the jar.
Depending on the quality of the cabbage, you may or may not get a lot of juice.
4. If needed, add enough filtered water to cover the sauerkraut-to-be by about an inch..
5. Now you will need to keep the cabbage submerged underneath the liquid, or brine. A small mason jar will fit nicely into a wide-mouth, quart mason jar. Loosely close the lid and leave the filled jar in a dark cool spot. (68 – 72° F is ideal)
(Note: Using this method does not allow the carbon dioxide to be released during fermentation, so open the lid every 2 - 3 days for a few seconds to enable the CO2 to escape, then replace the lid and cap on again.)
6. Allow the fermentation process to do its magic for 10 -14 days.
7. After 2 weeks, place the jar in your refrigerator. Enjoy your probiotic-rich sauerkraut as a condiment with meals.
About 1/3 cup is a good serving size.