This is the recipe I have been making for years.

Sauerkraut

shredded cabbage(Shred fine)
1 cup vegetable oil
1/2 cup canning salt

Fill a large container such as a canner with shredded cabbage. Heat oil and salt
till quite hot and pour over shredded cabbage. Mix well(with your hands) until
liquid forms. Pack tightly into jars. Let sit for 24 hours. The liquid will rise
above the kraut and overflow. After 24 hours,wipe the edge of the jars, put lids
on and store.


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