Sauerkraut in a jar

Slice a head of cabbage into very thin pieces. Put it in a large bowl. Add 2 tablespoons of salt to start wilting the cabbage. Put the cabbage into canning jars. Add 1/4 teaspoon salt per pints and 1/2 teaspoon per quart. Put the flats and rings on the jars. Put the jars in a cool, dark place. Loosen the tops every few days. As the cabbage begins fermenting, it will expand and will leak out of the jars. Leave the cabbage in the jars for at least 6 weeks. Hot water bath can the cabbage in the jars.