Sauerkraut by Aveline Kushi
5 lbs cabbage, verry finely shredded
1/3 cup sea salt
Put the shredded cabbage in a wooden keg or ceramic crock. Add the sea salt and mix well. Place a wooden disk or plate on top of the cabbage. Place several well cleaned rocks or a heavy weight on top of the plate or disc to supply presure on the cabbage. Cover the keg with a piece of clean cheesecloth or a cotton towel to keep ou the dust. the water level in the keg should rise up to or above the plate or disc within 10 to 20 hours. If the fluid level exceeds the disk, reduce some of the pressure. If not enough water comes out, add a little more salt or increse the weight on top. Keep in a cool, dark place for 11/2 to 2 weeks. Check the sauerkraut every day. If mold starts to form on top, remove and discard it at once before it spreads and spoils the whole batch. Before using, rinse the sauerkraut with cold water. It will keep stored in a container with it’s juice for a week or more in the fridgerator.
– I made a smaller batch about 3 lbs but with the same amount of salt. I used the red sea salt from Black Whale salt company our local sea salt and it turned it a little pink!