Ontario, huh? That looks like a "Pick 'em all, Mr Frost can't have any!" session to me.
I've got a very small garden and planted half in cabbage. My nine plants did well but most of the heads fermented pretty bad. Sixteen pounds altogether. Ten pounds got put into jars anyway the rest got mated with sausage or pork chops before it had a chance to be canned. Never tried it before. Tastes just like sauerkraut.
You have a great harvest there.
Kraut has to be the simplest recipe there is besides hot water.
Cabbage and salt (3 Tbl salt to 5 lb shredded cabbage) pack in crock with weight to hold cabbage below the liquid that seeps out, and four weeks of fermentation m/l depending on the temperature. It is done when it stops bubbling.
