Sauerkraut(Mama Made This Every Summer, We Eat It All Winter.) - cooking recipe

Ingredients

5 lb. cabbage
3 1/2 Tbsp. pickling salt (this is very important, regular salt will make it cloudy)

Preparation

Shred cabbage fine.
Put in large container with salt and mix well.
Pack gently in large crock or glass container with potato masher.
Repeat until full (Do not use metal containers).
Weight down with plate, cover with clean cloth.
Remove scum and wash cloth every day.
Takes 10 to 12 days to complete fermentation.