Fast and delicious veggie stew with garlic smoked sausage...

[twodogsbarking]

4. I make kraut every other year. Have a 100 yo cabbage cutter and ten gallon crock.

Shred cabbage about a head at a time, salt, pound down, repeat until near full. Put weight on Sit for five wks or so out of light.
Inspect at times for mold, replace top leaves, skim off discolored. Salt weight about 2% of cabbage weight. Heat before canning, store where cool.
Give to friends. Tastes much better than anything you can buy. Learned from parents.