The crunchiness is one of the best things about making kraut at home. One day my boyfriend and I were grocery shopping and someone was giving out samples of sauerkraut that was packaged in a bag with a valve, because it was still fermenting. And it was so nice and crunchy, like we never knew sauerkraut could be, and he said, “Hey, I bet I could do that!” So he started with a food-safe bucket, and when it turned out to be really easy, I got him a crock with a water seal. So now there is kraut in the house most of the time 
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