Sauerkraut

1. 1

   Pack cabbage and salt in crock or jar.

2. 2

   Put cloth over and a plate and weight down (60u00b0 to 70u00b0 temperature).

3. 3

   Remove skum every other day for 10 to 12 days.

4. 4

   Fill jars and seal.

5. 5

   Water bath for 15 minutes after water comes to a boil.

No nutritional information available.

No additional tips available.