This is 3 tablespoons salt for every 5 pounds cabbage. Place cabbage in layers alternately with the salt. Pound down until juice covers the surface. Weigh down the cabbage to keep it below the surface of the liquid. Work with only 5 pounds at a time.
Salt draws out the cabbage juice so cabbage can ferment.
Salt has a dispersing effect on clumps of bacteria. Check container daily to remove any yeast, mold or discolored spots to prevent spoilage. After fermentation is completed, the sauerkraut must be heat processed for long term storage. Storage should be in a cool, dark place. Sauerkraut may also be frozen.