Snitz'S Sauerkraut - cooking recipe

Ingredients

250 lb. cabbage (about 50 large heads)
salt
onions
bay leaves
rye bread
dried corn kernels
15 gal. wooden barrel
wooden slats
maple (to fit over top of sauerkraut)
large stone (to use as a weight over the slats)

Preparation

Prepare barrel:
Wash and rinse barrel.
Line bottom with several layers of cabbage.
Place a large slice of rye bread over the cabbage.
Sprinkle a handful of corn kernels and about a dozen bay leaves on top of the cabbage and bread.