3 to 3.5 kg of firm, large, and mature cabbage (should yield 2.5 kg of finely chopped cabbage)
3 tablespoons of salt
3 to 3.5 kg of firm, large, and mature cabbage (should yield 2.5 kg of finely chopped cabbage)
3 tablespoons of salt
Remove the outer leaves from the cabbage
Wash it and drain
Cut it in half or into 4 parts
Remove the hard center part and cut it very fine
Place the cabbage with salt in a stainless steel pot or a large plastic bag
Let it rest for 3 to 5 minutes or until it starts to wilt slightly
Pack the sauerkraut tightly into sterilized jars, pressing down until the liquid rises about 1 cm above the cabbage
Add cold water to almost fill the jars
Cork the jars without tightening
Wipe the jars with a cloth and place them in a cool spot for fermentation for 3 to 4 days
Wash the outside of the jars, then loosen the corks
Process in a water bath, at boiling point, for 15 minutes
Fill 6 half-liter or 3 one-liter jars
