5 Pounds of Cabbage shredded
3 tablespoons canning salt. Not Iodized

1. Items Needed:A 1 gallon glass jar a wooden potato masher, 2light weight plastic bags,
    
2. Put a small amount of cabbage in the jar with a small amount of the salt, mash until the salt is mixed and some liquid appears. Repeat this step untill all the cabbage and salt is in the jar.
    
3. After all the cabbage and salt is used continue to mash and shape the top of the cabbage in the jar untill it is concave enough so that when you put in the plastic bags and fill them with water it will allow the fermenting gas to escape up the sides and be vented out the top. Failure to get the concave shape in the top will allow the gas to collect and make a bubble in the jar which will then dump the water out the top and you lose your seal.
    
4. Recommend that you wait about a month to check the fermentation. The temperature should be about 60 to 70 degrees.
    
5. The sauerkraut can be either canned or frozen when it suits your taste. When canned make sure the water covers the kraut.
    

Prep Time: About an hour
Cook Time: 4 to 6 weeks