recipe chaya sara red sauekraut
[this is the way I do it, I am not as kitchen sanitary expert, so use common sense]
6 0z kosher salt
about 5 or six bulbs fresh garlick
SHREDDED AND PREWASHED RED CABBBAGE [ABOUT 2 LBS [does not need hecksher if prewashed. check with your rabbi]
put salt in a gallon jar and disolve it in water
add garlic
stuff jar tight with cabbage
fill to top with warm water
leave sit on counter for 3 or 4 days
[this recipe makes a pretty mild kraut. if you want to jazz it up put in some hot peppers.]
if using a smaller jar use less salt etc