Sauer Kraut (how to make)

By
Roger T. Johnson
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Select good looking and fairly solid Cabbages.
(Ask for Kraut Cabbages, if possible).
The fresher, the better.

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Clean and cut in 1/2's or 1/4's
Trim off the very end of core.
Weigh out 5 pounds of Cabbage.
Cut this first 5 pounds up with a Kraut cutter,
into a Stone ware crock.
After 5 pounds are shredded,
sprinkle 3 Table spoons of canning Salt over the top of it.
Stomp down until juicy.
(A 3 inch X 3 inch board can make a good stomper
when sanded down, cleaned and sterilized).

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Prepare 5 more pounds of Cabbage;
cut up and add 3 more Table spoons of Salt,
then stomp it down again.
Repeat by doing the same thing over again.
Once you have made the amount desired,
stomp it down extra good the last time.

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Do Not add any Water, or other Liquid.
Cabbage will produce plenty of Juice to cover it.

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Kraut must be kept submerged with a large
enough plate to keep all, or most all air from it.
Let it sit in a warm place to work.
(From 2 to 4 weeks)

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Do not be alarmed if Mold or Slime produce on top
after 1 or 2 weeks, just skim it off.
It only means that it's working like it should.
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