My previous post left us all wondering whether I would eventually get to kraut.  Here’s the update.

After finding a better tool, and a lot more serious smashing, the whole mess compacted down to this:

 

After getting it ito quart jars (that whole batch fit into three jars!), I found that the handle of my krumkake roller made a great smasher.

And, lo and behold, after filling the jar and smashing it down, I had juice!

I was prepared to make extra brine to cover the cabbage, but didn’t need to.

I pushed everything down with my fingers and weighted the top with baggies of water. I put the lids on, loosely, and put the jars into containers, in case of any overflow. They’re now tucked away in a corner of the kitchen. Just waiting for them to do their private magic.