wilkes

5 lbs green, firm cabbage, shredded or coarsely chopped if you prefer

3 tbsp pickling salt

1 qt water, in a capped jar

In a large mixing bowl: Mix cabbage thoroughly with salt, using your very clean fingernails and hands.

Let it set, covered with cloth or plastic wrap for 20 or 30 minutes.

Pack cabbage mixture into a large, very clean earthenware crock or a large food grade plastic food container. Top this with a lid that will just fit into the crock or plastic container. My mother had boards cut that fit into the crock and were reserved each year for this purpose. Place the jar of water on top of the board or lid. Store in cool area over night. within 24 hours the cabbage will yield enough liquid to be completely submerged in the water. The jar on top is the weight that settles down on top of the fermenting cabbage and keeps the air off the cabbage as well.

Check the cabbage every 1 or 2 days for 14 to 21 days. At the end of 2 weeks you will want to skim the surface of the kraut of the scum that will form. Let the kraut stand for 4 weeks before transferring to jars. Clean the rims of the jars very well and allow at least 1-1/2" head space. Boil canning lids and place on top of jar. Hand tighten the rings and place in a canner and bring to enough heat to bring the water in the canner to boiling. Let boil for about 5 minutes. Turn off heat. Gently place the jars on a protected surface covered with some towels after the cans are cool enough to safely remove from canner. The cans will then seal themselves. Store back in your corrugated boxes the jars came in and store in a cool, dark place where they will not freeze with winter temperatures dropping.

Now, if you prefer, you can just store the kraut into an airtight container and store in the refrigerator for 5 to 8 months, assuming you have this much space to waste for the kraut container.

Some folks like caraway seeds in their kraut. I can't stand kraut with caraway, but if your crowd likes it like that then you can mix in a couple of teaspoons of caraway seeds when you mix in the salt with the cabbage (at the beginning of the process.)

Some folks like to "fry" kraut in a cast iron skillet with a little fat meat or oil. I don't. I just heat and serve. Your choice.