I didn't watch the video about fermenting vegetable until today, so I completely missed the memo that he was fermenting sauerkraut.  For those who are thinking I took the easy way out, I promise it was an honest mistake :-)

Anywho, So this its been almost 48 hours since I have begin my fermentation process. and so far so good.  For the first 24 four hours, I used the jar on the inside to push down on the cabbage to keep it submerged.

Today I had to add just a tiny bit of water and salt to the process.  I still have a covered up with a cloth, and so far everything looks okay ( I would assume).  On day 4, I am going to have someone taste it, replace the cloth cover with the jar's original sealed lid , and place in the refrigerator for a few more days!

Will post and update soon.