[quote=stan41;528955]If you get your crock, here is how I make it. I got the recipe from an elderly Aunt.
Makes 15 pints.
15 pounds shredded cabbage. Chop however fine you like.
3/4 cup pickling salt
Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time
Mash & bruise cabbage until some juice appears.
Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.
Weight down with a plate & something to hold plate down. Like a large clean stone.
Cover with cloth & large rubber band.
Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
I printed recipe hope to do it soon.Actually saurkraut is really good for you something about the fermentation something about probiotics.