1 gallon shredded cabbage, 1 tbs sugar, 1 tbs.salt, water

1. Shred cabbage, mix salt and sugar in quart jar.
    
2. Pack shredded cabbage in stone jar, add brine and sugar solution.
    
3. Place a saucer of plate of correct size on top and weigh it down to keep cabbage from floating.
    
4. Place in a cool room and leave for 9 days.
    
5. Wash sourkrout with clean water, and pack in jars. Seal tightly.
    

Prep Time: 2 hours
Cook Time: 9 days