I'm about to put up another batch of sauerkraut, and I'm looking for advice from anyone who's made it before on variations on the standard recipe.
For example, what foods can I add to the cabbage when I pack it into the crock to ferment? Garlic? Onions?
What about fermenting conditions? I had one batch that came out OK, exccept a tad too sour for me. That was a 5-week batch; another batch I opened after only 4 weeks, fermenting under roughly the same conditions, and it wasn't quite sour enough.
NOTE: I make it as follows: shred cabbage, degorge w/ kosher salt, pack into a crock, seal crock w/ a double-bag of water (w/ stones to weight it down). Usually, what happens is that after about 2 or 3 days the main fermentation occurs (I can tell because the natural water from the cabbage overflows the crock); then I just let it sit for several more weeks.