Sterilize the ingredients
Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Take a kettle and boil water in it. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. In case your kettle is not big enough, you can use crotch to sterilize the jar. The main purpose is to sterilize all the things which will be under the brine.
Preparation of the cabbage
You need to remove the outer leaf of the cabbage and there is no need to wash it. Then take a knife and cut the cabbage into half. Remember to use a large razor sharp knife for cutting purpose. Now remove the core of the cabbage. After cutting it into half, you need to cut it further into quarters, eighths and eventually into shreds with thickness of poker chip’s edge. You can also use a food processor for shredding.
Crock and salt it
Now you need to place the shredded cabbage in the crock. You are required to lay a few inches of cabbage in the crock and then a dash of salt. After adding the salt, you need to lay the cabbage again and continue this until the crock is full.
Pound all the cabbage in the crock. The cabbage should be submerged in the brine and for this purpose it should be wet enough.
Plate, weight, cloth and store
After pounding, get the crock and place a small plate which fits in it. Next you need to place the jar in it and fill it with water. Later you need to place a cap on the jar and then press it down until you see bubbles coming out. In coming few days whenever the cabbage ferments, you need to do this to get the gasses out.
Use a cloth and a rubber band
In the end you need to use the piece of cloth and rubber band in order to ward off flies and dust.