• Remove outer leaves, core cabbage, and slice in half. Slice cabbage into very thin slices.
• Weigh out 5lbs of shredded cabbage into a large bowl and thoroughly mix in 3 Tablespoons of salt.
• Allow cabbage to rest for about an hour, until wilted and slightly juicy.
• Pack tightly into containers. Add one layer, press down tightly. Add another layer, press down tightly. Continue until all cabbage is used.
• Add brine if needed. Cabbage must be fully covered. To make brine; bring one-quart water and 1.5 Tablespoons salt to a boil. Let cool.
• Weigh cabbage down to keep it below the brine at all times.
• Cover your container with a cloth or fermenting lid. Label jars with start dates and estimated end dates.
• Store your jars for fermenting in a cool, dark place. The best temperature is 70-75 degrees for about 3 - 6 weeks. This may vary according to your actual temperature. Cooler temperatures may require more time, warmer temperatures may require a shorter time. Remove scum if needed.
• Sauerkraut is done when fermented to your tastes. Store in the refrigerator once complete or continue to water bath canning instructions.

Processing with Water Bath Canner

• Pour fermented sauerkraut into a large pot and bring to a low boil.
• Fill jars with hot sauerkraut, leaving ½” headspace.
• Remove air bubbles and check your headspace again. Adjust if needed.
• Wipe rims of jar clean with damp towel or paper towel.
• Add your canning lids and rings, finger tight.
• Place jar in the canner. When all jars are filled, process according to the instructions below
• After all jars are in the canner, lower rack into the water. Bring to a boil.
• When the water comes to a rolling boil, start your time.

Processing Time

• Process pints for 10 minutes or quarts for 15 minutes. Be sure and adjust your time for altitude:
• Pints:

  0-1000 ft / 10 minutes

  1001-3000 ft / 15 minutes

  3001-6000 ft / 15 minutes

  6001 ft- and higher / 20 minutes
• Quarts:

  0-1000 ft / 15 minutes

  1001-3000 / 20 minutes

  3001-6000 / 20 minutes

  6001 ft and higher / 25 minutes
• Process for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.

Cool Down Time

• When processing time is completed turn off the heat.
• Remove the canner lid and wait 5 minutes.
• Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
• Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
• When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.