30 heads cabbage
2-5 oz.jars horseradish
2-4.5 oz jars crushed garlic
2-1.3oz jars caraway seeds
1/2 of a 3 lb.box kosher salt
1 -10 gal crock or 2- 5gal pastic buckets

1. core and shred cabbage
    
2. put a layer in contaier and add a tblsp of salt and add spoon of garlic and horse radish and caraway seeds then pound it down until it form liquid ,epeat steps until container is 3/4 full then if their is not enough liquid make brine by putting three tblsp in a quart jar and adding just enough to cover cabbage I put a plastic trash bag over the cabbage and then fold the sides down the container and put one more plastic garbage bage insid ofthe other and fill it with brine a gallon or so to weight down and seal off the cabbage then wait six weeks and it will be done ou can then cann it or eat it fresh