
Cut heads into quarters and shred the cabbage so that the shred is as long and thin as possible.
Weigh the cabbage. For every 5 lb. of cabbage, sprinkle with 3 T. pure canning/pickling salt (use a noniodized salt)



Leave at least 5 inches between the cabbage and the top of the container.
It is absolutely essential that you cover the cabbage and liquid to exclude air, Place a quart canning jar filled with water and sealed, place a plate on top of cabbage and place the quart jar on top of plate for weight. then add cheese cloth and cover with crock lid.

Enjoy and please let me know how you made out. Will posted other ways or making Sauerkraut.