To can cabbage, clean and chop the cabbage, ferment it for several weeks, boil the cabbage, pack it into jars, and process them in boiling water. The supplies you need are 25 pounds of cabbage, salt, a rag, a knife, water, a fermentation container, a stove, pots and canning jars.Continue Reading
Rinse the cabbage in running water, remove the core and outer leaves, and shred the flesh.
Toss the shredded cabbage with 3 tablespoons pickling salt. Pack the salted cabbage into a large fermentation container, and press on it to release its juices. Squeeze and press the cabbage with your hands until it is submerged in its own juices, and there are 4 or 5 inches of space between the cabbage and the container rim. Cover the cabbage, and ferment it for four weeks.
Transfer the cabbage and its juices into a large pot, and place it on a stove. Boil the mixture, stirring often. Pack the cabbage and liquid into sterilized canning jars. Leave 1/2 inch of space at the top of each jar, and wipe the rims with a rag. Attach the lids, and process the jars in boiling water.