25 volley ball sized heads of cabbage
3 cups of canning salt

1. cut cabbage with gabbage cutter, put about 1&1/2 inches in a 10 gallon crook sprinkle lightly with salt and stomp with a cabbage stomper until juciy with brine. continue this process until the ten gallon crook is full except for about 2 inches. cover with about 1 inch of cabbage leaves, put a stone on top to hold down leaves. I stomp my kraut the first week of oct and let set until new years day then put into jars and colepack it for 2 hrs.