Choose nice, solid heads of cabbage.
Shred cabbage in five-pound batches and add two tablespoons of canning salt to each batch, mixing it well.

Place in a crock that has been washed well and scalded with boiling water.

Pound the salt-cabbage mixture down in the crock until the juice begins to form.

We use the end of a piece of 2x4 to do this.

Continue to mix in five-pound batches, add to crock, and pound.

Fifteen pounds (three five-pound batches) should be enough for a family for a year, unless you really like sauerkraut.

When all the cabbage is in the crock, continue to pound until the juice covers the cabbage.

If there isn’t enough juice, mix a tablespoon of salt in a quart of water and add it to the crock.

We modern sauerkraut makers don’t bother with skimming it every day.

We place a garbage sack on top and fill it with water, making sure it fits tightly against the edges of the crock to keep the air out.

Fermentation will take anywhere from three to six weeks depending on the room temperature.

At 75 it will take three weeks.

Fermentation is complete if you tap the side of the crock and no bubbles rise to the top.

After three weeks check it, taste it, and if it’s not quite done, cover it again with the plastic bag.

Be sure there is enough water in the bag to keep the cabbage submerged.

When you think it’s ready, it can be stored in tightly packed containers in the refrigerator for several months.

If you don’t have room, it can be canned.

Heat the kraut to almost boiling, pack in pint jars, adjust lids, and process in boiling water bath for 15 minutes.

This recipe is from our friends Lorraine and Roland who make it in 100-pound batches and share with friends and family.