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Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.
Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Water
Pack cabbage into a large stone jar, working in salt until juicy. Repeat until you have the amount you want. Add water enough to bring juice to the top. Cover with a white cloth and weight it down with a plate. Wash the cloth each day and remove any scum.
In three weeks you can cold pack it in jars for 30 minutes. Leave 1 1/2-inches of space at the top of each jar to allow for expansion.
