I finally got over my slight irrational fear of sauerkraut after having overdone it while back and 2 days ago I started a new batch. This time I added garlic and onion too which will make the flavor profile pretty different.

I used less than a quarter of a red onion and probably 3 garlic cloves between one head of cabbage. I probably used 2 tsp salt for the head as well.

I sliced the onions, cabbage and garlic into a bowl, covered with the salt and just started smashing it with the bottom of a clean glass jar.

This helps both evenly distribute the salt and bring out the water suspended within the veggies.

I packed them into jars that came with those matching lids with the holes in the center. Using the lid to fasten the coffee filter on the top, they're in the other room fermenting nicely.

In a few days, I'll harvest and tell you all about it.