Sauerkraut - cooking recipe

Ingredients

5 lb. cabbage, grated
3 1/2 Tbsp. salt for every 5 lb. of cabbage

Preparation

Pack cabbage and salt in crock or jar.
Put cloth over and a plate and weight down (60\u00b0 to 70\u00b0 temperature).
Remove skum every other day for 10 to 12 days.
Fill jars and seal.
Water bath for 15 minutes after water comes to a boil.