Recipe Instructions:
5 heads of cabbage, or however much you want to use
16 cups water, one gallon
3/4 cup minus 2 tablespoons of kosher salt, I used Diamond, salts measure and weigh different that is why I say the brand
Directions
Combine the water and salt and stir until the salt is dissolved.
Remove the cores of the cabbage . Shred the cabbage into thin 1/8 inch slices. Pack into a crock or jar and pour the salt water over the top until it just reaches the top. Whatever vessel you chose you need to be able to keep the cabbage from floating. I generally take a piece of plastic wrap and place it on top and then put a small plate on top.
Let it ferment in a cool spot for about two weeks. I check it about every 4 days to see if there is yeast on top. This needs to be removed using a clean spoon or it will cause mold.
After it has fermented strain the cabbage and save the brine. Pack the cabbage into jars. Boil the brine and then let it cool and pour it back over the kraut. Then place the jars into the fridge to slow the fermentation. Joy of Canning has a recipe and they also tell you how to can it. I like having the live culture though so I don't want to can it.
