Sauerkraut Made From Chinese Cabbage

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 40 lbs chinese cabbage
• 1 lb salt (2 cups)

Recipe

• 1 shred lower part of cabbages with a cabbage shredder and upper part with a knife on a cutting board.
• 2 add 1 pound of salt to 40 pounds of cabbage (or 1 teaspoon salt per quart of chinese cabbage), pack in quart jars and press down tightly.
• 3 place covers on the jars, but leave loose for the gas to escape.
• 4 because some of the juice will overflow, it's a good idea to place the jars in enameled pans until the fermentation is over.
• 5 when fermentation ceases (after about the 4th day, if the weather isn't too cool), seal the jars tightly and store in a cool, dark place.