Finally can cross that off my list!

I put up 8 quarts of sauerkraut last weekend and will probably put up about 8 more this weekend during the "Homesteading Weekend".

Mom and I thinly sliced 4 large green cabbages from the garden.  (Paul asked me later if I had used my cabbage slicer - ummm ... NO!  What a DUH moment!  It would have saved so much time!)

A friend gave me a 'no fail' method that sounds easier than what I did.

Remove core of cabbage. Slice thin (about the size of a dime, no larger than the thickness of a nickel).  Stuff tightly into canning jars leaving 1/2" headspace.  Add a teaspoon of pickling salt.  Add boiling water.  Finger tighten lids.  Place on towel in cool, dark place.  Check daily (it will start fermenting and will leak, so replace that towel!).  After about a week or so, tighten the lid again. Do this every week for 5-6 weeks. 

The other way is to place your sliced cabbage in a stoneware crock, adding a couple tablespoons of pickling salt to every 4 to 5 pounds of cabbage.  Mix well.  It will start weeping water.  Make sure the salted water covers to cabbage.  Top with weighted lid (water filled ziploc bags work well).  Skim surface every few days, replace salted water if too much evaporation occurs.

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