The kraut is all mixed up! It looks very colorful and I cant wait to eat some. Now it is a waiting game.

 

I made two jars of kraut. One jar I added salt to the mixture and the other jar I didn't

 The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. I wanted to see what would happen if I did not add salt to one of the kraut jars.