Proper sauerkraut is made by salting cabbage, weighing it down and letting it ferment. With the addition of salt and pressure, magic happens. It prevents the growth of bacteria that is toxic or that would turn the cabbage into a sloppy rotten mess while it promotes the growth of beneficial bacteria that are healthy for the body & make the cabbage tasty. One of the keys to successful sauerkraut is to apply pressure evenly. I’ve been using straight-sided crock pots with weighted dinner plates on top. This works pretty decently, but plates are surprisingly curvy which leads to uneven pressure. I wanted something better. So I used the latest technology in service of one of the oldest processes and made covers for my sauerkraut on the CNC machine.
The process was actually quite simple: