2: Sprinkle 2 tablespoons full of canning salt over the cabbage
3: Pour 1/2 to 2/3 cups of whey over this and mix well until juices start to flow.
4: Pack this in a gallon jar and cover in room temperature water.
5: Take a freezer bag and fill with water and put in the jar to hold your kraut under the brine.
6: Let sit on your counter for 5 to 7 days.