These are 5 pounds of organic cabbage, finely sliced with 3 tablespoons of coarse seasalt. Pounded a bit in a big bowl, packed firmly in the jars. The airlock was via the internet. I think it's not necessary, having read about other ways to seal the fermenting concoction. So the other jar has a plastic bag filled with water to seal the top. I placed in on a plate in case there is overflow.
I miked in a few spoons of kraut and a few spoons of liquid from the last batch, to jump-start the fermentation.
Now it sits for a few days or few weeks in a cool place.
If I can protect them from cabbage worms, rabbits, slugs, and deer, I want to grow cabbages and use my own to make sauerkraut, next year.