It is really simple and makes a small batch, which I like since we don't use this up really fast.
5 lbs fuly mature cabbage (about one large one, is all I usually use)
Wash quarter and finely shred
3 1/2 Tablespoons salt
Mix into cabbage in large bowl. Allow to set 30-60 minutes to wilt slightly.
Firmly pack into jars, leaving a 2 inch headspace. Fill with Cold water, leaving a 1/2 inch headspace. Adjust lids, screw bands tight. Place jars on a pan to catch brine that overflows during fermentation (usually very little). Keep cabbage covered with brine, add more if necessary (1 1/2 tsp. salt in 1 qt. water).
This is just left out. I leave mine on my table where the sun won't hit it.
Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars and replace lids if ncessary; screw bands tight. Set jars in water-bath canner filled with cold water. Process 30 minutes. Makes approx. 7 pints.