5 lbs. shredded cabbage
1/4 c. salt (coarse)
1 gallon water

Put water in a crock, then 1/2 of shredded cabbage. Next add 1/2 of salt. Press down. Add remaining cabbage and salt press down again.

Cover with a cloth and a weight. After 2 or 3 days a scum will form, skim off, do not stir. Continue to skim off scum as it forms. Sauerkraut will be ready in 3 weeks.

Put in sterilized jars and seal. Place in water bath 5 minutes. Water should cover top of jars.

Sauerkraut also may be kept in a crock, in a cool place. Keep scrum off. Cover with a cloth with a weight on top. Can also be frozen.