You don't have time between now and the Super Bowl to make fermented sauerkraut unless it is already underway, do you?
If you are going to get a crock, the best to get is the Harsch Gairtopf which has a water lock seal built into the lid seat as well as weight plates to keep the cabbage submerged. I have the 7.5 liter size fermenting a batch right now.
(As Jeanie says, it takes about 5-6 weeks to be truly ready.)
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle
Last edited by HeSmellsLikeSmoke; 01-27-2013 at 03:29 PM..