We started with 16 heads of cabbage, 100 pounds in all.
After a whole lot of grating, using a grater that Bob's grandmother once used -
and lots of salting and mixing, by big hands and little hands,
we had 2 - 5 gallon pails filled, ready to ferment and turn into delicious sauerkraut. It should be finished fermenting in about 10 - 14 days and ready to use. I hope to can most of it and we'll be ready for a feast of sauerkraut and pork hocks! It seems so easy to do - hopefully it turns out - I'll keep you posted!