Sauerkraut - cooking recipe

Ingredients

salt
cabbage
sugar

Preparation

Use
3\ttablespoons canning/pickling salt
for\teach
5 pounds shredded cabbage.
(Add 1 teaspoon of sugar for each
5 pounds
of cabbage
if cabbage isn't\tmature.)
Mix
shredded cabbage
with salt and sugar.
Pack into\tstone
jar
tightly. Let brine form. If more brine is needed, make more by boiling 2 tablespoons salt and 1 quart water together,
and then cool. Set stone jar on rack to allow circulation.
Cover
kraut with glass plate and weigh the plate down with a jar of water heavy enough so brine covers cabbage.
Drape a white
cloth over top of stone jar.