5 lb. cabbage
Canning salt
Boiling water

Cut off old leaves. Quarter and slice off core. Shred cabbage. Pack cabbage into hot jars, add 1/2 teaspoon salt, pints or 1 teaspoon salt, quarts. Pour boiling water over cabbage and salt leaving about 1 inch head space. sEal jars with hot lids and rings. Let set to cool and seal for 24 hours and check seal. Allow to ferment in jars at least 6 to 8 weeks before using. Makes about 5 pints.