5 large heads cabbage
salt
white vinegar
Canning jars (qts.)
sterile lids and rings
1 pot boiling water

Cut cabbage and fill the jars. Pour the boiling water in jars until full. Put 1 tsp. of salt and 1 tbsp. of vinegar in each jar. Seal the jar with the lid rim. Let sauerkraut ferment for 6 weeks. When the bubbling has stopped, it indicates that the fermentation period has finished.

Process the sauerkraut in a boiling water bath canner for 15 minutes.