10 Pounds of cabbage
7 Tablespoons of salt.
Stone crock

1. Cut the cabbage into quarters and make two batches. Shread one batch at a time, sprinkling 3 1/2 table-spoons of salt per 5 lbs of cabbage. Press the cabbage down until the brine covers the cabbage. Place a plate on top of the cabbage. Place a quart jar filled with water and capped on the plate. Cover with cheesecloth. Check daily and remove scum(mold) forming on top of the liquid. When kraut is at the desired flavor and texture, remove and place in jars or leave in crock if eating soon.
    

Prep Time: Maybe an hour and a half
Cook Time: No cooking in this recipe.