Mother'S Canned Kraut - cooking recipe

Ingredients

cabbage
1 tsp. salt per jar
1 tsp. sugar per jar
boiling hot water

Preparation

Chop cabbage as fine as you prefer.
Pack raw cabbage in jars and add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill the jars with boiling hot water.
Heat lids and place on jars tightly.
Place canned kraut in a cool dark place and allow it to ferment. Don't worry if some jars bubble and spew (place paper under fermenting jars to protect surface).
Enjoy good kraut.
No cooking or pressuring is necessary for kraut.