Sauerkraut

5 pounds shredded cabbage
2 tablespoons salt
Water

Pack cabbage into a large stone jar, working in salt until juicy. Repeat until you have the amount you want. Add water enough to bring juice to the top. Cover with a white cloth and weight it down with a plate. Wash the cloth each day and remove any scum.

In three weeks you can cold pack it in jars for 30 minutes. Leave 1 1/2-inches of space at the top of each jar to allow for expansion.