Sauerkraut

Sprinkle salt over cabbage; mix thoroughly. Let stand 30-60 min to wilt slightly. Firmly pack cabbage into clean pint canning jars, leaving 1.5-2″ headspace. Fill w cold water till cabbage is covered, leaving .5″ headspace. Put on lid, screwing band down tight. Place jars on a pan as the brine may overflow during fermentation. Keep cabbage covered w brine. If necessary, add more weak brine made by dissolving 1.5 T pickling salt in 1 qt water every few days. Sauerkraut is cured and ready use in 6-8 weeks. The longer the fermentation, the sharper the taste. (To can: clean rims of jars, replacing lids if necessary, screwing band down tight. Set jars in kettle of cold water to cover. Bring slowly to boil. Process pint jars 15 min, quart jars 30 min. Makes 7 pints)

Cabbage 5 lb shredded (24 c)
Salt 3.5 tsp pickling