Start packing the mix into the crock. Take your time; pack a handful and tamp it down with your fist, rolling pin, or other tamping tool.
Cover the cabbage with the stone-weights and press down. Put crock lid on top and leave it for 1-2 hours to continue releasing the water.
Press the weights down so the cabbage will be submerged under the brine, if needed wait an hour or two until more water is released from the cabbage. After a day if there is not enough brine to completely cover the cabbage, add a little more salty water to the crock.
Close the lid and let the fermentation begin. Seal the crock by adding water in the rim-trough. Keep an eye on the water level in the trough and top up as needed; don’t let it dry out as fermentation needs a sealed environment. Keep the lid closed for the amount of time you have decided to ferment. I usually write the starting day on the lid, and then count 2-4 weeks ahead. The longer the fermentation, the more “sour” the kraut will be.
When time comes up to open the crock, lift the lid, remove the stones, and scoop the kraut out. Transfer the sauerkraut to a sealable glass jar and keep it in the refrigerator. Then start another fermenting adventure to keep the rhythm of making, eating, and storing alive.