- 1 bushel cabbage fall cabbage-must be hard and dark green; yellowish summer cabbage will go soft
- Shred cabbage. Put into crock in layers.
- Sprinkle salt on each layer then pound with a 2 x 4 piece of wood until juice comes out.
- Put in another layer of cabbage, then salt, and pound.
- Continue in this way until crock is full. When crock is full, mix.
- Cover with a plate and weigh down with a rock so it is below surface of the juice.
- Cover crock with a dish towel and store in summer kitchen/garage/cold cellar.
- After it is fermented, it can be stored in jars by bring to a boil, putting in jars and sealing by heating jars.
This crispy appetizer is a main source of vitamin C in winter. Sauerkraut is usually made in big quantities and kept in jars in a refrigerator for months. Sauerkraut is best served with vodka and even better for hangover.