Homemade Sauerkraut - cooking recipe

Ingredients

12 heads cabbage
1/4 c. salt

Preparation

Wash cabbage well and drain.
Cut in half and decore.
Slice cabbage into very thin slices.
Mix salt with cabbage.
Pack very tightly (stomp) into a 3 gallon stone jar.
Make sure juice (water) is above cabbage 1/2 inch.
Invert plate on top of cabbage to weight it under water so as not to float.
Cover jar with cloth. Let stand for 5 days.
Taste for sourness (if not enough, let sit a couple more days).
Put into large pot and bring to a boil.
Place in glass jars with seals and lids to can.