Sauerkraut

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   Quarter

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   cabbage

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   and

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   shred

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   firmly.

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   Put

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   cabbage and pickling

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   salt in large pan.

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   Let stand 5 to 10 minutes.

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    Pack into

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    a

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    crock or a gallon glass jar, pressing it down firmly. Add sprigs

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    of dill or dill seed.

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    Repeat until crock is full or until you have the desired amount.

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    Cover it with a cloth, plate and weight.

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    Remove scum as it forms and wash and scald cloth before using again.

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    Fermentation will be complete in 10 to 15 days.

No additional tips available.