Canning Sour Kraut

*Note: Never can kraut when the signs are in the feet or the bowels. If you do it will smell & taste very bad.

What you'll need:
sweet, white cabbage (how much is up to you; small heads of cabbage generally make about 2 qts of kraut each)
a clean sink
a coffee/tea cup, or something similar sized to scoop the cabbage out of the bowl with
a jar funnel helps to keep the mess down
a large bowl to put finely chopped cabbage into
a large bowl or trash can for discarding unwanted cabbage parts
a cutting board, or a clean flat surface to cut the cabbage on
a butter knife
a medium sized sharp knife to de-leaf & de-core the cabbage and to cut the cabbage up with
if you have an electric food chopper it makes the job alot easier, otherwise you'll also need a large, sharp knife to chop the cabbage finely after youve cut it up
2-4 clean quart jars per head of cabbage, depending on the size of the cabbage.
a rubber ring for each jar
a zinc lid for each jar
pickling salt (you will need 2 tsp per qt)
a large pot for boiling water
a warm, dark place to sit your kraut for the next 2-4 (possibly up to 6) weeks while it 'works', and some towels to set your jars on because they will very likely leak out some.
WARNING* It will NOT smell good when the fermentation process begins. If you have a delicate nose, or just a nose period ;) you may not want to sit it in your living area.

Directions:
Remove the outer leaves of the cabbage & discard
Sit cabbages in a sink full of cool water, this helps crisp the cabbage (you dont HAVE to do this*)
Cut cabbage into big chunks and remove the core
Put a large pot of water on the stove to boil
Cut off & discard any excess left on the core and set the core aside to add to your kraut (the core is my favorite!)
If you have an electric chopper, put your cabbage chunks in on 'shred', if you dont have an electric chopper, use a large, sharp knife and a cutting board or clean counter to chop your cabbage up finely
Place finely chopped cabbage into a big bowl
Put the rubber ring on your jar
Place the funnel in the jar
Use a coffee/tea cup to scoop the chopped cabbage out of the bowl, and pour into the jar.
*Use a spoon to press the cabbage firmly into the jar, fill it up just to the neck of the jar, set aside
repeat until you have all of jars full
add 2 level tsp of pickling salt to each jar
After water has boiled turn heat off but dont allow the water to cool down.
Scoop water out of pot with cup, preferably one with a pour spout, and pour into jars over cabbage
Use a butter knife to press along the sides of the jar and in the center to release all the air bubbles from the jar
water will go down, add more water and repeat with knife until water comes to the neck of the jar & bubbles stop rising
put zinc lid on jar, close all the way down, then loosen back 1/2 turn
set aside on towels in warm (but not hot) dark place to 'work' for at least 2 weeks, you can check it then to see if its ready. It can take up to 6 weeks if you have been keeping it in a slightly cooler area. When its sour enough for your liking, tighten down all the lids, and store in a cool dark place.