Sauerkraut

Ingredients

• Cabbage
• Salt

Instructions

1. Shred cabbage. Pack into freshly sterilized jars.
2. Add 1 teaspoon salt to each pint.
3. Fill jars to within 1/2 inch of top with boiling water.
4. Adjust new rubber rings, then seal.
5. Store in a cool place.

Notes

Sauerkraut is ready to use in 3 weeks.