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Ingredients
- 12 heads cabbage
- canning salt
Method
- Wash and shred cabbage.
- In a large 3-gallon churn, start with a layer of cabbage, then canning salt.
- Pack hard after each layer.
- Keeping layering and packing until churn is almost full, pack until water rises to top.
- Put a large rock in a plastic bag; put in churn to hold mixture down.
- Tie a cloth on top tightly. Let set 7 days.
- Take from churn, boil kraut and put in pint jars. Seal.