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.