• 5 pounds shredded cabbage
  • 2 tablespoons salt


  1. Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate.
  2. Wash the cloth each day and remove the scum.
  3. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.