Here we are, two weeks after first starting this cabbage-based experiment, and the purple sauerkraut is coming along nicely. Meaning, I could let it continue to ferment some more, but really I want to eat it. Now.
Stick a fork in it, it's done! (har har)
The kraut has a crisp and toothsome texture that you just don't get in commercial products. It also definitely retains some of its original cabbage-y-ness that gets lost probably with the heat treatment from commerical sauerkraut. This may not be a selling point for you, but if it is not I would doubt that you are going to eat sauerkraut anyway. If you like cabbage, but not kraut, this may change your mind.
Home-made sauerkraut is remarkably less sauer ... er, sour ... than any other kraut I have had. I am tempted to take my nextbatch to the 4 week mark and see how tangy I can make it, but even at a week or two, this makes a really flavorful and mellow sauerkraut. And the color, my goodness!
Plus, it totally cures flu in chickens.
Tho I am not sure feeding sick chickens chicken soup would be an option.
Some thoughts on the process - more salt is not better.
Mason jars are not optimal because the mouth is quite narrow.
Try to find a straight-sided jar or crock and you will save yourself a modest amount of hassle. You may be tempted to go with those lovely antiques, but watch out for lead glaze in older versions.
If you go into large-scale production, here's a slightly modified procedure that may be easier, though you will need a mallot to pound the cabbage into the bowl. Interesting.
Happy sauerkrauting!
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