cabbage
salt

Wash, core and shred cabbage; the finer the better. Pack in a stone churn or glass jars. Divide cabbage, put cabbage in first add 1/4 cup salt and use the dasher to pack until the juice covers the cabbage. Repeat layers until the desired amount of kraut you want to make. Cover and let set for 10 to 14 days, remove from crock, and rinse. Heat and pack in jars.

If using jars to ferment follow the same procedure but be sure to leave lids loose or the pressure will break the jar. Drain liquid, add fresh water and process 10 minutes in cold pack.