• Wash the cabbages and cut into shreds.
• Place the shredded cabbage into a mixing bowl.
• Pour the salt over the shredded cabbage and massage the salt into the shredded cabbage. Allow to rest 5 minutes to draw out some liquid from the cabbage.
• Pack the shredded cabbage tightly into large 2 quart jars, packing down with the pickle pounder.
• Pour the liquid from the cabbages into the jars.
• Place the glass weights into the jars.
• Wipe the rims of the jars and place the pickle pipe on the rim. Tighten the band and store in a cool, dark place for 3-4 weeks. Monitor the jars occasionally to make sure the weights are holding down the cabbage below the liquid.

Canning the Kraut

• Fill the water bath and bring to a boil.
• Wash the quart jars, lids, and rings in hot soapy water.
• Transfer the fermented sauerkraut to the smaller jars, packing each tightly.
• Pour the liquid into the jars leaving 1/2 inch headspace. Remove any trapped air with the bubble popper and adjust headspace if necessary.
• Wipe the rims of the jars, place the lids, and tighten the rings finger tip tight.
• Using the jar lifter, lower the jars into the boiling water bath, cover, and process for 25 minutes.
• Remove the jars from water bath to a towel lined cutting board.
• Allow the jars to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.