Sauerkraut

Shred cabbage and mix at a rate of 5 pounds to 3 1/2 tablespoons kosher salt. Pack tightly into crock, doing layer of cabbage and salt and mixing together after each layer. When layers are finished, cover with a cloth and weight down with a plate. Let ferment until bubbles stop (about 2 weeks at 65° to 70°). Heat to boiling and pack into jars and seal (2 pounds per quart).