Ingredients: 25 pounds cabbage 1/2 pound salt
Preparation:
Wash and drain cabbage, cut into quarters and cut into thin slices. In large bowl mix salt with cabbage. Let stand several minutes to wilt. Pack into clean large container press firmly until juices come to top. Cover tightly. Put weight on top. This seals surface so molds and yeasts do not grow. Put at room temperature. Fermentation is complete in 5 to 6 weeks. Enjoy!
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