Nice! I think I should put a pot of kraut on right this minute. I haven't used what you just purchased but do use a 4 gallon Redwing crock which kicks out about 12 quarts kraut. Just enough to get by a year. I also use a 16th century recipe of my grandfathers from Switzerland. Simple, just add salt and Danish ball head cabbage. All other herbs are added at cook time. Cheers!