Kisele Kupus. Sour Kraut

1. This is for homemade sour kraut.
2. Buy tight heads of cabbage.
3. Take out the core of the cabbage, but leave a little bit of the core around the center.
4. Fill the hole with salt Place hole side up in a plastic container.
5. Fill the container with water to just above the cabbage.
6. Be careful not to make the salt come out when filling with water.
7. Place a heavy rock or something steril on top of the cabbage as to keep it submergerd.
8. Keep this under water for 1 to 3 months.
9. This must be done in the fall months before the water will freeze and after the warm season is over.
10. Slice your cabbage as you prefer and rinse lightly under water to remove the excess salt.
11. Eat away The leaves are also great to use for your stuffed cabbage.