On Wednesday, January 21, 2015 at 5:57:39 AM UTC-8, James Silverton wrote:

> I've wondered a little about making my own Sauerkraut so as to control
> additions like juniper and caraway seeds. I looked up a recipe by Alton
> Brown and I find the cabbage/salt mixture should stand for about 4
> weeks. Is this long steeping necessary and can I get any recommendations
> for commercial Sauerkraut?

It's a lactobacillus fermentation, as with brined pickles. Although the
surface-to-volume ratio is much smaller