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1
Select firm, sound, mature heads of cabbage.
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2
Remove outer leaves and wash well.
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3
Remove core and slice very finely on cabbage cutter.
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4
Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3-1/2 tablespoons salt mix well with your hands.
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5
Repeat until all cabbage and salt is used.
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6
Press down, cover with clean cloth, then with a plate or round wooden board, small enough to fit inside the crock.
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7
Weigh down with a clean stone, to keep cabbage covered with brine which forms as the salt draws juice from the cabbage.
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8
Keep in a warm place 75 to 80F.
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9
Inspect each day and, with a spoon, remove the scum that forms.
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10
Rinse cloth in clean water and replace.
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11
Let stand for 6 to 7 days, until it is sour enough to suit your taste.
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12
Put in clean sterilized jars and seal, or put in freezer bags and freeze.
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13
Pack the kraut into the sealers, cover with the kraut brine to within 1/2 inch of the top, and seal.
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14
Process the kraut in a boiling water bath for 10 to 15 minutes for quart sealers.
