Home Made Sauerkraut

I made this once about thirty years ago.
Every once in a while I find a recipe
that screams for me to make it.
This was one of those that I just had to do.
You will need a good sized crock with lid.

Ingredients:
6 heads fresh cabbage
1 pound course salt
8 or 10 grape leaves
1/4 cup dried carroway seeds

Directions:
Wash cabbage and remove any bad leaves.
Coursely shred cabbage using a food processor.
Place some cabbage at the bottom of the crock,
about two inches high.
Sprinkle with salt and carroway seeds.
Add more cabbage then salt and seds.
Repeat until you are at the top of the crock.
Arrange the grape leaves to cover the
entire top of the cabbage in the crock.
Place a heavy weight on the grape leaves,
a brick will do. Cover with lid and
set in a cool dark place for 3 to 4 weeks.
Remove cover and skim off skum
that has formed on top of grape leaves.
Drain any excess liquid.
Remove sauerkraut to glass containers for keeping.