This is the same recipe used by Heidi and our volunteers with some editorial notes added.

1.       Shred (cabbage) with knife, really thin

2.      Sterilize jars

(For a complete description of how this step is properly done, please see a book on canning and preserving.)

3.      Stuff cabbage in to jars 1” at a time

4. Pack firm, sprinkle a pinch of salt (1/2 tsp.) over each layer of cabbage.

5. Make a brine combining 4 ½ tsp. of salt for every 4 c. of water.

 6. Bring to a boil and let cool.

7. Put lids on without sealing—(turn the lids) 1 revolution, or tighten and turn back.

8. Put in a cool, dark place for 4-6 weeks.

9. Scoop out crusties (Check on the jars nightly for 4-6 weeks, making sure that brine is covering the top of the cabbage, and skimming off any bad cabbage above the brine.)

10. Can it. (Return to the book you used for canning and preserving for the proper procedures for this step. )