Recipe(tried): Making Sauer Kraut in Jars

When I make kraut I would shred the cabbage. Then bruise the cabbage with with an edge of a plate or a bottom of a glass releasing some juice (this makes it ferment faster.)Then packing the cabbage very tightly into jars added 1 teaspoon of salt and 1 teaspoon of sugar per jar added boiling water to cover the cabbage, making sure there is no air bubbles along the sides if there is run a knife down the side to get rid of these it will rot your cabbage. Then screwing on the lids not very tight, loose enough for the liquid to ooze out of the jars. I place a glass pyrex pan underneath to catch all of the juice that does ooze out. You need to keep the cabbage covered with liquid at all times so you may need to remove the lids and add some more water during the 3 to 8 weeks it ferments. It depend on how warm the the temp outside is. If you don't run the air conditioning and it warm out it should take less time than if you live with the air conditioning running all of the time. You'll just have to taste it to check. When it tastes like kraut and not cabbage any more then go a head and process it. Or if it is a small jar and you plan on eating it right away put it into to fridge. Make sure you have a place that is well ventilated. It get pretty stinky. Make sure you also wipe off the jars and replace the lids with new ones before processing. I keep my jar rings only for kraut because the salt will eat them up and rust them away.