Old-Fashion Kraut - cooking recipe

Ingredients

5 to 6 large heads cabbage
1 1/2 c. canning salt

Preparation

Wash and shred cabbage.
Place in stone crock jar.
Add about a snuff glass full of salt.
Mix well.
This will make a brine.
Push cabbage down so brine will cover it; weight it down with a plate.
Cover.
Leave 9 days.
Take out of jar and heat kraut and bring to a boil.
Pack in hot jars and seal.