Sauerkraut(Made In Jars) - cooking recipe

Ingredients

3 1/2 Tbsp. salt
5 lb. cabbage (1 lb. fills 1 pt. jar)
cold water

Preparation

Mix salt and cabbage.
Pack solidly into jars to within 1/2-inch of top.
Add cold water to 1/2-inch of top.
Put on cap, screwing band firmly tight.
This will ferment in 3 to 4 days. When fermentation stops, clean and tighten caps.
I put in pressure canner for a few minutes (10 to 15 minutes).