Chopped cabbage
Salt
Cider Vinegar

1. First rinse cabbage head/s and pat dry. Coarse chop.
    
2. Pack chopped cabbage into sterilized quart jars.
    
3. Add one teaspoon of canning salt and one teaspoon of cider vinegar.
    
4. Add hottest water from the faucet over top of ingredients in jar to almost full.
    
5. Place lid and band (which have been in hot water) on top of jar and screw down loosely.
    
6. Place jar (jars) in a metal dish pan in a warm place (80 degrees). Cover all with a towel.
    
7. Soon juice will start to run down the side of the jar(s). Allow this to "work" until it stops overflowing. About 2 to 3 days.
    
8. Lift jars out one at a time and screw top down. I run mine under warm water to wash off. Towel dry and set in a plastic box and cover with a towel. I place mine in the unheated basement where it is cool. I had a couple of jars that didn't make......for whatever reason. Kraut can be fickle.
    

Prep Time: Can't be sure....
Cook Time: Can't be sure