Here's the recipe: Shred 5 pounds of cabbage into a large bowl or kettle. Sprinkle it with AT LEAST 1/2 cup of salt. (If you skimp on the salt, your batch will spoil, so it's better to err on the side of generosity. Salt is a preservative and keeps the kraut from spoiling while it's fermenting.) Toss the two ingredients together until the cabbage is well salted. Press the salted cabbage into canning jars and put the lids on loosely so the gases can escape. Let it work at room temperature for about 10 days. That's all there is to it. Test by taste.
Spread the word! Sauerkraut is REAL FOOD!! Liz
