Anyone make sauerkraut or kimchi or other fermented veges at home?

I bought a sauerkraut crock—got very uneven results. Because of moving I forgot the last batch—when I looked at it I only saw mold so I ditched the crock. Only 2L, need a bigger crock to produce a bigger batch of . . . kraut. Or kimchi.

Any hints to get the best kraut?


(in Dutch sauerkraut is zuurkool—sour cabbage. That is what it is!

In the civil war Lee sent his army of North Virginia into Maryland and Pennsylvania partly to get supplies. Sauerkraut and apple butter were two prized commodities the rebels looted (paid for in worthless Confederate currency.)