Sauerkraut In A Jar

1. 1

   Gather fresh cabbage (is best).

2. 2

   Shred as desired.

3. 3

   Pack, not too tight, into sterilized jars.

4. 4

   To each quart jar, add canning or clean stock salt.

5. 5

   Pour briskly over this boiling water.

6. 6

   With stainless steel knife, punch out air.

7. 7

   Quickly seal jars and set aside.

8. 8

   In a few days, it will spoil but don't bother it.

9. 9

   In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes.

10. 10

    Remove and it seals.

11. 11

    This will keep for a long time.

No additional tips available.