Kraut

Clean old leaves off cabbage heads.

Quarter heads and slice off cores.

Shred cabbage.

Put 5 pounds cabbage and salt in large pan and mix with hands.

Pack into crock with potato masher. Pack gently.

When crock is nearly full, cover with cloth, plate, and weight.

Check daily and remove scum.

When kraut is sour enough, you can leave it in crock, and seal it with parafin wax; or kraut can be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.