I can’t think of much to say about sauerkraut that hasn’t been said already. I used the recipes in The Joy of Pickling and Well Preserved.

Core and shred your cabbage:

Add 3 tablespoons of pickling salt for every 5 pounds of cabbage.

Pack tightly into a jar.

Cover the surface of the cabbage with a piece of clean cheesecloth and then a ziploc bag filled with salt water. This helps keep the cabbage submerged in its brine while it ferments.

Cover and put in a cool place to ferment for 2 -4 weeks. When it stops bubbling it’s done.

Now you can refrigerate it or can it.

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