Instructions

1. Peel outer leaves from the cabbage. Rinse the cabbage in cold water and allow it to drain in a colander.

2. Slice the cabbage in half and remove the hard inner core. Shred the cabbage leaves into a large bowl. Add salt, using 3 tablespoons of salt for every 5 pounds of cabbage.

3. Massage the mixture gently for at least 30 minutes to release the natural water in the cabbage and create a pickling brine. Scoop the mixture into a large fermenting crock.

4. Press the mixture into the crock, allowing at least 4 to 5 inches of headspace. The cabbage should be completely covered by the brine. Add more brine if needed, using 1 ½ tablespoons of pickling salt to each quart of boiled, cooled water.

5. Weigh the cabbage down in the crock with a plate. Cover the crock opening with several layers of cheesecloth to keep bugs out but let air in. Move the pickled sauerkraut to a location that is about 70 to 75 degrees Fahrenheit.

6. Allow the mixture to bubble and ferment for at least three weeks. If scum appears on the cabbage surface, remove the plate, scrape off the scum with a wooden spoon and replace the plate.

7. Package the pickled sauerkraut when the bubbling stops. Scoop into jars, cover them tightly and store them in the refrigerator.