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SAUERKRAUT 5 lb. cabbage 3 1/2 Tbsp. salt water canning jars and lids Shred 5 pounds of cabbage and mix with 3 1/2 tablespoons of salt with hands. Pack solidly into clean jars. Fill with cold water to within 1/2-inch of the top of the jar. Put lids on tight. Let ferment for 3 or 4 days. When fermentation ceases, wash outside of jars and store in cool place. Will be ready for use in 4 to 6 weeks. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!