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Sauerkraut

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.

It is ready to use in 3 weeks.


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