Sauerkraut, Crock Jar Method - cooking recipe

Ingredients

5 lb. cabbage
3 1/2 Tbsp. salt

Preparation

Shred cabbage finely and put 2 1/2 quarts of it (firmly packed) and 3 1/2 tablespoons salt in a large pan and mix.
Pack firmly in crock with a potato masher. Fill crock to 4 to 5-inches from top.
Press firmly enough so juice covers cabbage.
Cover with clean cloth and place a plate on top.
Weight down with a jar of water.
Clean cloth occasionally to keep off mold and scum. When bubbling stops (after 2 or 3 weeks), tap the crock gently. If no bubbles rise, fermentation is over.