|SAUERKRAUT - by Teresa Schaffner|
1 large head of winter cabbage
|2 bay leaves|
|1 tbsp. pickling salt per head|
|4 whole black peppers|
Slice cabbage one head at a time and add spices.
Pound sliced cabbage with stick to get juice and compact cabbage.
When done cover with whole cabbage leaves.
Place large plate over leaves and place a weight on top.
Cover with cheese cloth and let ferment in a warm place.