Sauerkraut=nutrition. It's fermentation increases vitamin levels & produces helpful enzymes, antibiotic & anticarcinogenic substances.
10 pounds of heavy, dense red or green cabbage (approx. 2 large heads)
6 Tblsp. of unrefined sea salt
Method: Discard outer leaves from cabbage. Rinse under cold water and drain. Slice cabbage thin--about the width of a quarter. I use the shredder setting on my mandoline--works great! Working with 5 pounds of shredded cabbage at a time, add half of salt and mix well with clean hands. Let sit a few minutes until cabbage starts to "juice". Pack tightly into stoneware crock or food-grade plastic container. Repeat with remaining cabbage. (I make coleslaw with any extra over 10 pounds.) Continue to pack tightly into container, pressing down until juice rises above cabbage. To avoid spilling juice, rim of container should be 4-5" above liquid. Put plate on top of cabbage, under liquid. (Note: If you need more liquid, boil and cool more brine: 20 grams of salt per quart of water.) Weigh plate down with heavy, clean rock or 2 quart jars filled with water. Put towel over top of all to keep out dust and other particles. Check a couple of times a week to be sure cabbage is below liquid and to remove any scum forming around/under jar. Scum or darkened cabbage will not make you sick, it just looks bad.
To Can Sauerkraut
Fill hot jars firmly with kraut and liquid, leaving 1/2 inch headspace. Wipe jar rims and add lids & screw bands. Process in boiling water bath: pints 20 minutes and quarts 25 minutes.