How to pronounce“sauerkraut”in English

weigh it down because it's an anaerobic process; you want the cabbage to be under the surface of the liquid to do its thing. And then you get this great tasting, fermented, probioticsauerkraut that costs a fraction of what you would pay for raw sauerkraut at Whole Foods.It's ridiculously cheap and very simple to make. In fact, I started using this thing called a Pickelmeister that uses a little air trap to keep mold from getting into it