Sauerkraut

Directions

1. 1
   Use
2. 2
   3 tablespoons canning/pickling salt
3. 3
   for each
4. 4
   5 pounds shredded cabbage.
5. 5
   (Add 1 teaspoon of sugar for each
6. 6
   5 pounds
7. 7
   of cabbage
8. 8
   if cabbage isn't mature.)
9. 9
   Mix
10. 10
    shredded cabbage
11. 11
    with salt and sugar.
12. 12
    Pack into stone
13. 13
    jar
14. 14
    tightly. Let brine form. If more brine is needed, make more by boiling 2 tablespoons salt and 1 quart water together,
15. 15
    and then cool. Set stone jar on rack to allow circulation.
16. 16
    Cover
17. 17
    kraut with glass plate and weigh the plate down with a jar of water heavy enough so brine covers cabbage.
18. 18
    Drape a white
19. 19
    cloth over top of stone jar.