Sauerkraut

This is not one of my favorites but it was a staple on the table at the farm. I've taken Auntie Lily's recipe for it. She wrote that they made it in the fall and one of her uncles used to make a barrel of whole cabbages. Some was used for making sour cabbage rolls and the rest was for sauerkraut. Bear in mind this process is from nearly 100 years ago so parts of it can be modernized. I tend to eat it with kielbasa sausage as in the photo below.

Ingredients

Whole heads of cabbage, cored
1 tsp Pickling Salt for every 2 quarts of cabbage

Preparation

Quarter and shred the cabbage. Put the cabbage in a crock pot or a plastic pail. Sprinkle with the pickling salt and pound with something heavy until the cabbage has a layer of juice. Weigh it down with a stone and cover with a cloth. In three weeks it will be sauerkraut. Put in plastic bags or canning jars and freeze.