I decided to make a batch of kraut.
I divided the cabbage in half and worked 1/4 cup of pickling salt into 5 lbs of the cabbage.....
After an hour, the cabbage is slightly wilted and brine forms in the bottom of the bowl...
If there is not enough brine....add cool water to 1/2 from the top of the jar.
Wipe the rims and place clean lids on top.
The jars will bubble and overflow, so I store them inside of a pan to catch any juice.
They will be ready to can in a few weeks!