Ingredients
- 5 pounds cabbage
- 10 teaspoons salt
Procedure
- Remove old leaves from the cabbage heads.
- Quarter heads and cut out the cores.
- Shred cabbage.
- Put cabbage and salt in large pan and mix with hands.
- Gently pack into crock using a potato masher.
- When crock is nearly full, cover with cloth, plate, and weight.
- Check daily and remove scum.
- When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.