Nancy's Homemade Canned Sauerkraut

1. Stage

Core cabbage and thinly slice. Divide cabbage into 2 large bowls. Sprinkle 1/2 of the pickling salt into each bowl; toss well. Let sit for at least 15 minutes.

2. Stage

Massage cabbage with your hands to release liquids. Transfer to a large crock or jar and let sit for 24 hours.

3. Stage

If juice does not cover sauerkraut in 24 hours, combine water and salt to make a 2.5% brine. Add brine as needed to cover sauerkraut. Keep at room temperature until fermentation stops, about 5 to 6 weeks, adding more brine as needed.

4. Stage

Inspect pint-sized glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.

5. Stage

Pack sauerkraut into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

6. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Lower heat to keep water hot but do not boil. Process 15 minutes.

7. Stage

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.