Hi Sheila and Roberta,

....here's the sauerkraut receipe ...can't write now....i need to get some
sleep to get up early.
ananda

Making Sauerkraut:

For a 10 gal. crock you will need almost two boxes of cabbages --minus
about 4 heads --abt. 75 lbs. in all.....and about a cup of
sea-salt....actually i've read that a half cup of salt will suffice for
100 lbs....so you can use your own judgement as to the amount you want to
use.
Start by filling the crock abt. 1/2 full of shredded cabbage.
(an inexpensive --$15-- shreader can be mail ordered by calling
1-605-665-1930.....order # 8505-101.)
The shredded cabbage needs to be pounded, or 'tamped' down using a large
wooden tamper with a verticle
handle and at least 6" accross on the bottom.  I made mine with starting
with a 6x6x10" block of hard wood
and a 30" long 1&1/4" diameter wooden dowel --using a chisel, files, and
sander to shape & just drilled a 3" hole in the top & glued the handle
in.  A length of 4"x4" would work too.
First add about a third of a cup of seasalt and mix it in thoroughly.  A
cup of seasalt will suffice for the whole batch, so the other two thirds
of a cup will be used for the next several poundings --4 to 5 in all.
Now, pound hard with the tamper over and over until you can hear a
squishing sound --indicating that the
cabbage juices are coming out.  Actually you can pound for a while after
that --but not so much that there is a lot of juice --because that would
make it harder to do the next poundings.
Now, add more shredded cabbage to about 3/4 full; add a portion of
seasalt, mix thoroughly and pound again.  Each time the pounding will
compress the cabbage down quite a bit.
So, repeat this process until the tamped cabbage is about 4 or 5" from
the top.
Cover the tamped, shredded cabbage with clean, fresh outer cabbage leaves
overlapped sufficiently.
Next, place a clean, white cloth about 24" square on top of the cabbage
leaves; then a large plate --as large as will fit inside-- on top the
cloth; then a 'good sized' clean rock on top the plate to weight it down.
 The weight should be about the same as a half gal. jug filled w/ water.
Actually, you could use that if it could be set on its side with the lid
tight.  A flat sided glass jar would be good.  I use a big pebble rock.
The cloth should cover thecabbabe, but fold the excess over the plate &
rock.  Finally, place another similar piece of cloth over the whole thing
and tie a cord around the crock under the rim.  This cloth will keep
insects out.
In warm weather it takes about 10 days.  You should see some thick tan
colored slurry and very likely some mold will naturally form --nothing to
be alarmed about.   Lift the plate and cloth and try some below the
surface to see if it sour enough.  If so, discard the very top layer,
clean around the top & exposed inner surface of the crock and you are
ready to fill jars with sauerkraut.  Otherwise, if its not ready yet,
cover it all back up and let it ferment a day to severl days longer
--whatever you think it will need.  You can always check each day till
you have it just right. In cooler weather it can take as much as three
weeks, maybe even more.  The longer the ferment the softer the texture.
I personally like the velvety texture of the more matured sauerkraut.
So when it's ready just pack it into clean widemouth glass jars.  Pack it
in good and tight until the juice just covers the surface.
You don't want to heat this kind of natural sauerkraut anytime above 130
degrees --because you'll be destroyingthe enzymes.  Sauerkraut is a very
healthy food for several reasons:  cabbage is very high in calcium and
boron  (which acts synergistically with calcium); and thus is very
assimilatable --unlike the kinds you find in tablets.  It also has
lactobacillis, bifidus and acidolphilus which help to replinish the
'friendly flora' in the intestines --so its overall really good for the
digestive system.  Recommended for Candida too.