Homemade Sauerkraut(Kapusta Kiszona) - cooking recipe

Ingredients

10 lb. mature autumn cabbage
1/2 c. non-iodized salt
2 tsp. caraway seeds
1 tsp. dill seeds

Preparation

Shred cabbage (discard the bright green outer leaves).
Toss with salt, caraway seeds and dill seeds.
Pack mixture into a clean sterilized dry crock.
Press down with wooden spoon or mallet, leaving about 1-inch headspace.
If too much liquid forms, pour it away.
The sauerkraut should remain below a layer of liquid.
Weigh down on cabbage with a sterilized plate with something heavy (like a bowl with a heavy rock inside).
Nothing metallic should come in contact with the kraut.
Check every few days.
Keep in crock until completely fermented.