|Canning salt||1 Pound|
Remove the outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain.
Cut into halves or quarters; remove the core.
Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
In a large container, thoroughly mix 3 tablespoons salt with 5 pounds shredded cabbage.
Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
Pack the salted cabbage firmly and evenly into a large clean pickling container.
Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface.
Repeat the shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top.
If juice does not cover cabbage, add boiled and cooled brine: 1 1/2 tablespoons salt to 1 quart water.
Cover cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container.
Weight cabbage under brine.
Formation of gas bubbles indicates fermentation is taking place.
Remove and discard scum formation each day.
A room temperature of 68°-72°F is best for fermenting cabbage.
Fermentation is usually completed in 5 to 6 weeks.
To Can: Bring sauerkraut to a simmer (185°-210°F).
Do not boil.
Pack hot into hot jars, leaving 1/2-inch head space.
Cover with hot liquid, leaving 1/2-inch head space.
Remove air bubbles.
Process pints 15 minutes and quarts 20 minutes in boiling water bath.