Moved my spicy kraut...(basically a simple kimchi) into a 2qt jar for easier storage. My fermenting pail is square and takes up more room and the cabbage is plenty sour now.
This is very easy to make and after you learn to make your own kraut you probably wont ever buy it again.
3 14oz bags of Dole Slaw mix. 1190.68grams
2% salt by weight of the veggies. I used good pickling salt. About 24grams for this batch. Just dont use table salt with iodine in it.
2 TBS mild pepper flakes....I used Korean but ripe jalapeno is tasty too
1 TBS really good fish sauce (Redboat40n). TOTALLY optional but you wont taste it when its done. Just helps with the ferment.
Salt and weep cabbage for 2 hours. Mix it good every 20-30min.
Mix in pepper flakes and fish sauce
Pack it tight in a jar with minimal head space (maybe 2" tops)...and i mean PACKED TIGHT.
Top off with a 2% salt brine if needed....mine usually dont need it until i pack it into the final jar.
Put a lid on it just 2 finger tight. Mason lids will burp if just barely tightened.
Put the jar in a sorta warmish dark spot for 3-7days on a drip pan in case it over flows. Dont bother it at all for 3, it wont be ready.
When it smells sour toss it in the fridge for at least 2 weeks. Its starts getting really good around a month+
I use this kind of kraut for this.....Topped with some Thousand Island dressing.