Instructions

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