I've been canning as many as 100/jars/year of sauerkraut for something like 20 years. I used my Grandpa Charlie's traditional Polish recipe, updated with lacto-fermentation. Instead of canning the kraut, it ferments in the jar, and preserves itself with lactic acid and live micro-organisms.
This Thursday during the Halifax Cafe, I'll bring my cabbages, jars, mandolin and whey, and set up a demonstration of how I make sauerkraut and other ferments like kim chi.
Come and get hands on. Bring some cabbages and jars or you can use mine. Stay for five minutes, or stay for an hour. It's low-key.
While I teach about kraut-making and we compare recipe, I'd love to answer your questions on legislative topics and talk about the upcoming January 2024 session.