Cookbook:Sauerkraut II

Ingredients

 * 5 pounds cabbage
 * 10 teaspoons salt

Procedure

 * 1) Remove old leaves from the cabbage heads.
 * 2) Quarter heads and cut out the cores.
 * 3) Shred cabbage.
 * 4) Put cabbage and salt in large pan and mix with hands.
 * 5) Gently pack into crock using a potato masher.
 * 6) When crock is nearly full, cover with cloth, plate, and weight.
 * 7) Check daily and remove scum.
 * 8) 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.