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