🧰 Equipment you'll need (one-time) Wide-mouth quart-size mason jars (8–10 total, one per batch with a couple extras), plastic or glass lids preferred (metal lids corrode from acidic ferments), a fine-mesh strainer, a wooden tamper or pounder for the sauerkraut, a kitchen scale for the cabbage/salt ratio, and parchment paper or fermentation weights to keep things submerged.