Ingredients

• Use 5 pounds fully matured cabbage. Wash, quarter, core, and finely shred cabbage.

Method

Step 1

Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.

Step 2

Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.

Step 3

Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight.

Step 4

Place jars on jelly roll pan to catch brine that overflows during frementation and curing.

Step 5

Keep cabbage covered with brine.

Step 6

If necessary, open jars and add more brine made by dissolving

Step 7

1-1/2 tablespoons salt in 1 quart of water.

Step 8

Sauerkraut is cured and ready to can in 6 to 8 weeks.

Step 9

Clean rims of jars, replacing with new lids if necessary; screw bands tight.

Step 10

Set jars in waterbath canner filled with cold water.

Step 11

Water should extend 2-inches above jars. Bring water slowly to boiling.

Step 12

Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.

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