Homemade Sauerkraut - cooking recipe

Ingredients

5 lb. cabbage, finely shredded
3 1/2 Tbsp. pickling salt

Preparation

Combine cabbage and salt in large bowl; stir well.
Pack solidly into pint jars, leaving 1/2-inch headspace. Fill with water, leaving 1/2-inch headspace.
Cover at once with metal lids and screw bands tight.
Allow to ferment at room temperature for 3 to 4 days. (Small amount of liquid will escape jars.)
Process in boiling water bath for 15 minutes.