I have a good friend who told me she hates traditional sourkraut but she makes her own now and I tried it and I liked it too. However, in making the kraut, mine was dry because the only way I had to press the stuff was whacking it with a meat tenderizer. I like the 2 quarts of kraut that I made, and would love to do it again, but I do NOT want to spend an hour whacking cabbage again!

I had this “crazy” idea, that is to use a cheese press. I don’t have one, but Yvonne Young Tarr has plans for a cheap one in her cheese making book, and I have that, somewhere. (Want to lose 1 book? Put it in the house of an writer, editor, or collector or bookseller [I’ve been all of those.]}

Anyone ever done this? Have any comments yea or nay? Think I’m nutz? (whatever).