Ingredients
Everything you'll need to make this recipe
1
5 pounds cabbage
2
10 teaspoons salt
Instructions
Step-by-step guide to making this recipe
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.
15 minutes