Homemade Kraut - cooking recipe

Ingredients

12 heads cabbage
canning salt

Preparation

Wash and shred cabbage.
In a large 3-gallon churn, start with a layer of cabbage, then canning salt.
Pack hard after each layer.
Keeping layering and packing until churn is almost full, pack until water rises to top.
Put a large rock in a plastic bag; put in churn to hold mixture down.
Tie a cloth on top tightly. Let set 7 days.
Take from churn, boil kraut and put in pint jars. Seal.