Kraut - cooking recipe

Ingredients

5 lb. shredded cabbage
2 1/2 Tbsp. pickling salt

Preparation

Put in 5 gallon crock and tap down.
Cover with white cloth. At the end of a few days, it will begin to ferment.
Clean this off and re-cover with clean cloth.
Dill can be added to the kraut.
When kraut is done, freeze.