Making sauerkraut

It has been a while since Carl made sauerkraut, and he has almost used up all that he made a few months ago. We bought a head of cabbage when we stopped in Page on our drive from the Grand Canyon... Monday was the day he decided to make the sauerkraut.

We left the veggie slicer/chopper in Mesa, so I cut up the cabbage into small pieces.

Carl had shredded carrots in the food processor and combined the cabbage and carrots, layering it with salt and massaging it. He let it stand for 15 minutes, massaged it aggressively and let it stand for another 20 minutes, then massaged it again. The amount of vegetable mixture reduced to a much smaller volume.

He then put some into the jar with a funnel, pounded it down, put more the jar, pounded it down,

...until it was all in the jar. He put a reserved cabbage leaf on the top of the vegetables in the jar and put a weight on top to keep all the vegetable matter within the brine.

In about 2 weeks, the sauerkraut should be completed!