20 lb. cabbage
1/2 lb. pickling salt

Wash, quarter, core and shred sound hard cabbage. Thoroughly mix 1/2 pound of salt with 20 pounds of cabbage. (It is easier to divide this into 4 batches.) Mix cabbage and salt with hands until juice forms. Then put into crock and press down firmly. Do this until crock is 2/3 full. Cover jar with white cloth and dinner plate or glass pie plate and hold down with jar of water or large clean stone. Remove skum each day. Sauerkraut is ready in 2-4 weeks. When properly cured, it is free from white spots. It is yellow-white. Pack into hot jars. Process 30 minutes in boiling water bath. (Use pint jars.)