Sauerkraut

3 tablespoons canning/pickling salt for each

5 pounds shredded cabbage.

(Add 1 teaspoon of sugar for each

5 pounds of cabbage if cabbage isn't mature.) shredded cabbage with salt and sugar.

Pack into stone tightly. Let brine form. If more brine is needed, make more by boiling 2 tablespoons salt and 1 quart water together, and then cool. Set stone jar on rack to allow circulation.

Kraut with glass plate and weigh the plate down with a jar of water heavy enough so brine covers cabbage.

Drape a white cloth over top of stone jar.