Seal and Ferment the Sauerkraut

What happens here

After ensuring the cabbage is submerged, place the lid onto the fermentation pot. The lid should create a water seal. Fill the lip channel around the lid with clean water. This creates an airlock that allows carbon dioxide (a byproduct of fermentation) to escape while preventing oxygen and unwanted contaminants from entering the pot. Label the pot with the starting date and desired fermentation duration (e.g., 4 to 6 weeks). The recommended temperature for the first few days is 68-72°F (20-22°C), then it should be moved to a cooler spot (59-64°F or 15-18°C) for the remainder of the 2-3 week fermentation period. After 4-6 weeks, the sauerkraut will be ready to enjoy.

Goal: Initiate the fermentation process