Shredded cabbage
Salt
Boiling water
Canning jars

1. Shred cabbage and pack in jars.
    
2. Add 1 tsp. salt to pint jars and 2 tsp. salt to quart jars.
    
3. Fill jars to within 1/2 inch of top with boiling water.
    
4. Clean rims and seal with clean heated lids (and rings).
    
5. That's all there is to it. In about a week or more there will be very good sauerkraut.