Sauerkraut - cooking recipe

Ingredients

5 lb. cabbage
4 Tbsp. pickling salt
dill or dill seed

Preparation

Quarter
cabbage
and
shred
firmly.
Put
cabbage and pickling
salt in large pan.
Let stand 5 to 10 minutes.
Pack into
a
crock or a gallon glass jar, pressing it down firmly. Add sprigs
of dill or dill seed.
Repeat until crock is full or until you have the desired amount.
Cover it with a cloth, plate and weight.
Remove scum as it forms and wash and scald cloth before using again.
Fermentation will be complete in 10 to 15 days.