Anyone Make Their Own Sauerkraut

[sawbill]

Yeah, we simply dumped 3 whole heads into the container (garbage can) of shredded cabbage and the only thing we did was to core them so that the brine could penetrate the entire head.
We did remove the larger outer leaves of all the cabbages but tossed them into the container as well. These leaves are later used as a buffer to line the bottom of the roast pan so that the bottom layer of cabbage rolls don't burn. The amount of salt used was based on the total number of heads of cabbage we used, in this case a dozen or so.