Sauerkraut

By lmeyer

Ingredients

• 8-10 heads of cabbage
• 3 T salt
• 5 gallon crock

Preparation

Step 1

Peel off outer leaves of cabbage and set aside. Grate 5 lbs of cabbage and input into 5 gallon crock. Sprinkle salt on the cabbage and stir with hands. Press down with hands.

Lay outer layers of cabbage over the top of the grated cabbage mixture, overlapping them so all is covered. Place a plate over top then weight down with bricks. Cover with towel and leave in basement as it will stink when it begins to work.

After 6 weeks take top 3 inches off and throw away. Pressure cook the sauerkraut for 20 minutes at 10 lbs of pressure.