cabbage, sliced (I got 6 pints from one head)
kosher or Real salt
pint jars, lids and rings sterilized (put in boiling water for at least a minute to sterilize)
Add 1 tsp salt and 1 T vinegar into each jar.
Pack jar with cabbage up to the neck of the jar.
Fill the jar with boiling water leaving headspace and cap lightly.
Ferment for 6 weeks in a cool dark place. Wait patiently (or not).
Eat sauerkraut or water bath can to preserve for later.
Sauerkraut has a ton of beneficial probiotics. I have heard of people eating a tablespoon before each meal to aid digestion. The caveat is if you cook the sauerkraut then that kills the probiotics even though it will still taste good!
I will give an update in about 6 weeks on the taste! Have you ever made sauerkraut before? If so, what method/recipe did you use?