Pickled Cabbage/ Country Style Sauerkraut

[Tonya]

This is my mom's recipe...quick, simple and delish!!

Chop your cabbage as fine as you like it  and pack it into jar firmly. Leave cabbage about a half inch below the neck of the jar. Add 1 tsp Kosher salt(for a quart jar, one half tsp for pints) and fill with water up to the neck of the jar. Wipe off the top of the jar and apply the lid. DO NOT  tighten lid too tight. The gasses(?? Not sure that is the right word) have to be able to escape as the cabbage "works".  Place jars in a cool, dark place for about a month. I would suggest putting a towel under them as sometimes water will escape from the jar and that makes quite a mess. 

I made a batch of this on January 19th and got 7 quarts and 3 pints out of about 3 heads of cabbage(give or take). I opened my first jar today and it is YUMMY!!!

[MassMama]

This sounds good Tonya .. this year I will give it a shot! I am the only one in the house that even likes it and you can make small batches