I make mine mostly the same way you do, RaeRaggs, except I don't add water. I also add cayenne pepper and perhaps a tablespoon of vinegar if I feel like it to make sure the liquid is plenty acidic. If I have the leftover liquid from a previous batch of sauerkraut, I'll add that instead of vinegar. Also, I get the husband to do the pounding for - he's good at it
- so he pounds after every inch of cabbage added.
I don't measure my salt, but I make sure the liquid tastes like a salty soup. That's good enough.
I don't have a fancy crock, so I've used a round plastic food storage container that had straight sides and put a plate on top with additional weights on top of that to make sure the liquid level always remains above the cabbage. And I check on it a few times a day to make sure the liquid level remains at or above the plate.
In a tropical country, 2-3 days on the counter can be enough. It is for us.
We *love* homemade sauerkraut. And speaking of which, I need to make some...