Fall is sauerkraut time. This morning I started the process by packing the shredded cabbage into a 2 gallon crock.
First I removed the outer green leaves from the head of cabbage and cut each head into quarters, then removed the core. I used 3 heads which will fill my 2 gallon crock 1/2 full which is just right.
3 or 4 handfuls of cabbage with 1 tablespoon of salt is added to the crock and mixed, then stomped with the stomper until the moisture in the cabbage is released. I then repeat these steps until all of the cabbage is used up.When complete, the liquid should cover the cabbage in the crock. If not, mix 1 quart of water with 1 1/2 tablespoons pickling salt and heat on the stove to dissolve the salt. Let cool and add to the crock until the cabbage is covered.