That German Family Sauerkraut

• 1 head of green cabbage, chopped
• 4 to 6 quart canning jars with lids
• 4 to 6 teaspoons pickling salt (non-iodized)

1. Pack the cabbage into sterilized quart jars.
2. Add 1 teaspoon of pickling salt to each jar and cover with water.
3. Place the lid and bands on the jars and close as tightly as you can by hand.
4. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars.
5. This is why you dont seal them completely airtight as you do when you are canning.
6. Store in a dry dark place to ferment for 3 weeks.
7. Crystals family stored theirs in their basement, which added to the fun (it was so scary down there!).
8. If you do not have a basement, use a pantry or cover them with a towel.

green cabbage, canning jars, pickling salt

Taken from www.epicurious.com/recipes/food/views/that-german-family-sauerkraut-378235 (may not work)