Whew! I just finished bagging up 10 lbs. of my latest batch of sauerkraut and am currently airing out the house. Took 8 weeks to ferment (last batch was about 5 lbs. and it went 6 weeks) but I let it go a few more days because I didn't have time to bag it. It's another winner! Perfect crunch and sourness. Made up 16 bags with just enough juice to add 1/2 cup to each. I used a 2 gallon glass cookie jar I bought for $10 at Wal-Mart -- though I think next time around, I'm going to get myself a small foodsafe bucket and plug one of my airlocks into it. Now all I have to do is get the propane tank filled and I can FINALLY try out the chedder brats I made last month. I waited for my kraut to be finished because I can't eat that nasty store bought stuff anymore and didn't want to sully a good brat with that.