Sauerkraut In Crock - cooking recipe

Ingredients

10 lb. cabbage
1/2 c. salt

Preparation

I use my Hamilton Beach chopper-slicer to chop the cabbage. Mix cabbage and salt well and stomp into crock until it draws water.
Repeat until crock is full.
Put water in large plastic bag and completely cover cabbage.
No waste.
Done when it has soured enough.
Cold pack in cans 20 minutes in hot water bath. Cover with juice or brine.