Sauerkraut - by Teresa Schaffner

1.Large head of winter cabbage

2.bay leaves

3.1 tbsp. pickling salt/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