The plate is properly seated and any small pieces of cabbage removed. The carefully prepared weight rocks are put in place to hold keep everything under them submerged. I estimate the #3 crock on the left will make about 2 gallons and the larger #5 crock on the right will yield about 4 gallons of Sauerkraut. Under the crocks is cardboard to insulate them from our ceramic tile floor. It always seems to be cooler than our kitchen. Most folks won't need to do that. In July our kitchen is plenty warm enough for the fermentation process to proceed. Late Fall is the traditional time to make Sauerkraut. Our kitchen would not be warm enough here in Connecticut without our wood range running daily.