Oh, yeah!

In the mean time, this is a piece of equipment that makes it work well. There are larger and smaller versions, this is the one we have. Scroll down in the link for others.

https://www.amazon.com/Fermentation-Stoneware-Pickling-Trademark-Innovations/dp/B07NQS5PRB/ref=asc_df_B07NQS5PRB/?tag=hyprod-20&linkCode=df0&hvadid=343191221038&hvpos=&hvnetw=g&hvrand=18175883917293637650&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032344&hvtargid=pla-787357206604&psc=1&tag=&ref=&adgrpid=74738717931&hvpone=&hvptwo=&hvadid=343191221038&hvpos=&hvnetw=g&hvrand=18175883917293637650&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032344&hvtargid=pla-787357206604

It's just cabbage, kosher salt and caraway seeds. This website shows how to make small amounts in a mason jar, as well as being pretty informative on how fermentation works. Maybe start out small before you decide to invest in a crock for larger amounts. Enjoy.

https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124

Ater it comes out of the crock, we get some fatty pork meat of some kind, usually country style boneless pork ribs, sear them then throw them in a pot with the sauerkraut and simmer for a few hours. You can also use some kind of suasage, my mother used to use pig's feet, but those can be hard to find. The main thing is don't use a real lean meat. The fat will cook into the rest of the pot and leave lean chunks behind.

Or of course, you can just simmer it with the caraway seeds and go meatless. I just find that the meat kind of makes it a complete meal instead of a side dish.

Note my edit, I had originally said coriander seeds, I meant caraway seeds.

Nothing better than fresh sauerkraut.

I have never ventured forth into that realm myself, although I love to cook.

Fortunately, we have a local company that makes it fresh. It's wonderful! Sometimes I eat it the next morning with an egg on top!

Just use a jar within a jar. The smaller jar shown is filled with couscous to keep the cabbage from floating.

And homemade sauerkraut is the BEST!

We used to do it that way then someone bought us our crock as a gift.