How To Make Homemade Sauerkraut(5 Gallons) - cooking recipe

Ingredients

1 pt. salt, coarse (no iodized) (scant if seems too salty)
10 large or 12 medium heads cabbage

Preparation

Shred 3
heads\tof
cabbage at a time.\tMix in pan with 1/4 of salt
until it gets foamy.
Continue until the cabbage and salt are all gone.
Clean 5 gallon crock and plate (to fit in top
of crock)
by\tscalding.
Fill crock with cabbage and salt mixture and
place plate and 1 quart jar of water on top for press.
Cover with
large
white cloth.\tLet stand 4 to 6 weeks in dark and cool place (basement).
Then clean 1 inch or more off
top.
Can in quart jars.
Fill jars and process 1/2 hour.