My friend makes Saurkraut in the jars...Basically ,stuff the quarts with cabbage and salt, and leave the lids loose until fermentation is done and then tighten and process...I made it years ago, and think I left the jars on cookie sheets in the basement...They ooze out a bit, but the smell is nothing like crock made saurkraut...
I think I have seen the same method described on the internet if you are still interested...
Jeanne
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