Smoked Brats & Onions

[HawkeyeSmokes]

Hey Scott, making kraut is pretty easy. I've always used the old standby of 3 T canning salt to 5 lbs cabbage. Here's a link to making it that's pretty good. http://cricketbread.com/blog/2007/08/08/making-sauerkraut/
I don't have that special crock but it looks good. Do mine in a 5 gallon food grade pail. Could be scaled back to an ice cream pail. To seal the top instead of using a plate and weight's, I use food grade plastic and fill that with a salt brine. Never had any mold and with clear plastic, you can see when the fermentation stops. Give a yell if ya want more info.  ;D