3/4 C Canning/Pickling Salt
Clean outer leaves off and shred cabbage about 1/8-1/16 inch shred
Mix in large bowl with some of the salt as you shred let stand for a while to let cabbage wilt a little bit before packing into large crock. I use a Gartopf crock that allows me to have a ring of water around the lid but any large crock will work, you will have to cover the cabbage with a muslin or cheesecloth and weigh it down. You want a layer of brine above the cabbage, if you don't have enough juice 1 1/2 tablespoons salt in a quart of water works.
Place in cool area and check daily for any scum and remove it. In AZ I don't have a lot of cool places to put it so it goes aa little faster it seems but my Grandmother used to take about three weeks and mine is usually done in two.
Once its all fermented and tasting like sauerkraut its time to can! I pack into jars leaving 1/2 inch headspace and top with some brine put lids and rings on after wiping the rim and place in large canner and process in boiling water for 20 minutes.
I have had to use a store bought cabbage or two before to fill out the recipe but they don't make as much juice so had to add more brine and thee fresh ones out of the garden just taste better!
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