As the cabbage is shredded, it was stored in these large stainless containers. A five pound batch was weighed and then 3 Tablespoons of salt was mixed in. The salt MUST NOT have Iodine added like most table salt. It may be labeled 'Canning Salt', 'Pickling Salt' or 'Kosher Salt'. Near the upper left corner of the table is a bowl with another batch of 5 pounds of salted cabbage. I am pounding down the last batch in a crock. When it is tightly packed, and the liquid from the cabbage covers the top of it, the next batch waiting on the table will be added. It will take many small batches to fill a good sized crock, but the work is not difficult.