Sauerkraut

Ingredients

• 5 pounds  cabbage
• 3 Tablespoons  canning salt

Instructions

1. Shred cabbage. Mix salt with cabbage, pack into crock or food safe container. Pack firmly until juices cover the cabbage. If there is not enough liquid, add brine (1 1/2 tablespoons salt added to 1 quart water, brought to a boil and cooled).
2. Weight cabbage down with a weighted plate.
3. Cover with a towel and put in an out of the way place for 3-6 weeks at 70-75 degrees. Remove and discard scum daily.
4. When finished, pack and freeze for best quality.