We harvested our winter cabbage crop and decided to preserve the bounty as sauerkraut. Just shredded cabbage and salt packed into my stoneware crock. We weighted the cabbage down with one of Rowan's bowls to keep everything submerged below a layer of cabbage juice. Fermentation commenced within 24 hours with gentle but clearly evident bubbling. Can't wait to sample the product. Definitely more satisfying to put up our homegrown cabbage in one of my own stoneware crocks.