I gather my corn when it is in the milk stage. Clean it good. Place in a large canner. Boil 5 minutes. Cut it off the cob. I scrape the cob. Pack in sterile quart jars, put 1 tablespoon of coarse salt on top and fill with cold water. Seal and let ferment 15 days. Take it out and put in Mason jars. Seal. Cold pack 5 minutes, just long enough to seal. I put mine into a churn until it ferments.