Sauerkraut - cooking recipe

Ingredients

5 lb. shredded cabbage
3 1/2 Tbsp. coarse ground salt
water

Preparation

Wash cabbage.
Remove bad spots.
Shred with kraut cutter or knife (not too finely).
Layer cabbage in crock.
Sprinkle on salt.
Do in layers until a ratio of 5 pounds of cabbage to 3 1/2 tablespoons salt is used.
Add enough water just to cover cabbage.
Place plain plate or glass pie plate on cabbage.
Place a stone on plate heavy enough to keep cabbage down in liquid. Cover with cheesecloth.