You will need roughly 5 pounds cabbage for every gallon of your crock. For instant, a 10 gallon crock would need about 50 pounds of cabbage.

Quarter cabbage and shred finely. Place 5 pounds shredded cabbage and 3 1/2 tablespoons pickling salt in large pan. Mix well with hands. Pack gently in large crock, using a potato masher to press it down. Repeat above procedure until crock is filled to within 5 inches from top.

Press cabbage down firmly with potato masher to extract enough juice to cover. Cover with clean cloth. Place a plate on top and weight it down with a jar filled with water.

Keep crock at 65 degrees to ferment. Check kraut daily. Remove scum as it forms. Wash and scald cloth often to keep it free from scum and mold. Fermentation will be complete in 10 to 12 days. (If no bubbles rise, fermentation has ended.)

Pack in hot, sterilized jars to within 1 inch from top. Add enough juice to cover. If you need more juice, make a weak brine by combining 2 tablespoons salt and 1 quart water. Cover; screw band tight. Process in boiling water bath 15 minutes. Fifty pounds of sauerkraut makes about 15 quarts.