Sauerkraut

1. 1

   Mix water, salt, vinegar and sugar together.

2. 2

   Pour over chopped cabbage, which has been packed in jar.

3. 3

   Make enough of the solution to come up over your cabbage.

4. 4

   Place a white cloth over it and a plate, then put something heavy on top of plate to hold it down.

5. 5

   Let set 12 to 14 days, then dip it out and put in clean quart cans.

6. 6

   Seal and put in canner; let them get just hot enough to seal your lids (to just a boil).

No additional tips available.