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Sauerkraut

Recipe Ingredients

Method

  1. Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate.
  2. Wash the cloth each day and remove the scum.
  3. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.

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