That German Family Sauerkraut

1. 1

   Pack the cabbage into sterilized quart jars.

2. 2

   Add 1 teaspoon of pickling salt to each jar and cover with water.

3. 3

   Place the lid and bands on the jars and close as tightly as you can by hand.

4. 4

   You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars.

5. 5

   This is why you dont seal them completely airtight as you do when you are canning.

6. 6

   Store in a dry dark place to ferment for 3 weeks.

7. 7

   Crystals family stored theirs in their basement, which added to the fun (it was so scary down there!).

8. 8

   If you do not have a basement, use a pantry or cover them with a towel.

No additional tips available.