50 lbs. cabbage
1 lb. pure salt

Remove outer leaves from cabbage. Remove core, wash and drain. Be sure it's super clean, if not it can spoil fermenting. Use cabbage shredded to cut in thin shreds.

In large 8 gallon crock thoroughly mix 5 pounds shredded cabbage and 3 tablespoons salt. Let stand for a while so it wilts slightly.

Pack salted cabbage firmly but gently into clean crock using a wooden spoon or your clean hands. Repeat shredding and salting and packing of cabbage until crock is filled to within 3 to 4 inches of top. Don't leave any air pockets.

Cover with a large heavyweight plastic bag filled with water. For extra protection use 2 plastic bags. The kraut mixture must be kept from contact with the air. The amount of water in bag can be adjusted to give enough pressure to keep fermented cabbage covered with brine.

Room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually complete in 5 to 6 weeks. This can be processed in sterilized jars or frozen. I freeze ours.