Kraut

1. 1

   Chop cabbage until fine.

2. 2

   Pack loosely in quart jars.

3. 3

   Add 2 teaspoons of pickling salt and 1 teaspoon of vinegar to each jar. Fill with cold water and put a two piece lid on each jar.

4. 4

   Set in a cool dark place in a cardboard box (or on papers) as liquid will ooze out during fermentation process.

5. 5

   Will be ready to eat in 3 to 4 weeks.

No additional tips available.