First take on making sauerkraut.

Failed.

These are my errors:

1. I place the cabbages in a wide plastic container which has a wide surface area to cover, this also makes the cabbage float easier.

2. I fill up a clear ultra-thin cellophane with water which I use to cover and weigh down the cabbages. I did it right but what goes wrong was the cellophane was so thin that eventually tear up mixing the water and the cabbage's water. After three days, the cabbage tastes bland and pale.



What I did right:

1. Clean the cabbage thoroughly.

2. Cut the cabbage in strips.

3. Placing enough salt.


Conclusion

Well, I think that is my error, the weigh bag burst open. Next time it will be first layered with clear cellophane then weighed down with zip lock cellophane filled with water. I think I will add some fruits to add taste.