This is my recipe for sauerkraut:
Cabbage
Kosher Salt(a little over a tablespoon and a half per head)
Cold water
Quart mason jars(about 2 per head)
Making sauerkraut is so, so much fun, since it goes against all that is good and right compared to other types of food preparation. The first this you need to do is shred up all of the cabbage. Though many are proponents of using your food processor or box grater, I prefer a nice, sharp chef’s knife. I feel that a box grater is too frustrating and you can’t use the whole head. The processor, on the other hand makes it look, well, to processed. This is sauerkraut. I needs to be rustic, not fussy. Anyway, but the cabbage in a few bowls, or whatever. I use about 2 quart ones per head. Figure out how much salt you need, then divide that among the bowls. Stir well. Let that sit until it looks reduced(maybe 30 min to 1 hr). Next, pack as much as you can of the cabbage into the quarts and fill to about 2 inches from the top with cold water, screw on the lids, put on a cookie sheet or tray and wait 2 months for the krauting to occur. Check every once in a while to see if it needs more water (it should be covered at all times with water). After that, you can re-can in your desired size jar. I like to use a variety of sizes for different purposes. To can, you need to start my boiling the jars and lids for 30 minutes. Then fill the jars about 1 inch from the top, wipe the rim and apply the lid and band. Next, boil the filled jars for another 30 minutes. Pull out the jars, and when you hear a pop, the are sealed.
Happy sauerkrauting.
Pennsylvegan 