Use pure fine-granulated canning/pickling salt to make sauerkraut and do measure the salt accurately - use a knife to level the tablespoon. The cabbage will not ferment properly if you add too much salt. To put down 50 lbs of cabbage, you will need a 10-gallon stoneware crock or a glass container (or two 4-gal. crocks).
Remove and discard outer leaves from firm, matured heads of cabbage
(late cabbage is best as it is higher in sugar). Remove and discard cores.
Now the cabbage needs to be covered and weighted down, to keep it submerged in brine. Fit a large food-grade plastic bag inside another to make a double bag. Fill with brine solution (1 1/2 tbsp salt to 1 qt water)and lay over cabbage. Bag should fit snugly against inside of crock to seal surface from exposure to air; this will prevent growth of yeast film or molds. It also serves as a weight; the amount of brine in the bag can be adjusted to give just enough pressure to keep cabbage submerged, that is, covered with brine. Twist and tie to seal bag.
Cover crock with plastic food wrap and then with a heavy terry towel.
Fermentation will begin the day following packing. How long it takes depends on room temperature. For best quality sauerkraut, a room temperature of 75F is ideal, and it will take about 3 weeks. For each 5 degrees cooler, add one week fermentation time. Temperature above 75F will result in earlier fermentation or possible spoilage.
Keep track of temperature so you know when to check kraut. Remove cover. Fermentation is complete if bubbling has stopped and no bubbles rise when crock is tapped gently.
GLASS JAR SAUERKRAUT