I am an avid gardener and love to make homemade sauerkraut from the cabbage out of my garden. How to make sour kraut, or sauerkraut, remove the outer leaves and any bad parts of the cabbage; wash and drain. Cut into quarters or halves; remove the core. I use my salad shooter to shred the cabbage into strips; however, you can use a shredder. In a mixing bowl, mix 3 tablespoons of salt with 5 pounds of the shredded cabbage. Let the cabbage stand for a few minutes to allow it to slightly wilt. Pack the salted cabbage evenly into a pickling container. Use a wooden spoon and press down until the liquid comes to the surface. Fill the container to within 3 inches of the top. If the liquid doesn’t cover the cabbage, add brine; 1-1/2 tablespoons salt to 1 quart of water; bring bring to a boil; cool. Cover cabbage with cheesecloth and tuck edges down the inside of the container. Weight the cabbage down with a heavy object. I use a small iron weight my husband made for me. When gas bubbles form that means fermentation is taking place. Remove and throw away scum formation each day. Cabbage is completely fermented in 3 to 6 weeks. One more thing, it’s best to keep the room you are fermenting the cabbage in at a temperature of 70 to 75 degrees for best results.