Sauerkraut - cooking recipe

Ingredients

2 tsp. salt to each qt.
3 tsp. vinegar to each qt.
cut or shredded cabbage
sugar

Preparation

Cut cabbage or shred it.
Add sugar and vinegar.
Fill with water (warm) and seal.
Let stand for a couple of weeks, then cold pack.
Pints take 15 minutes.
Quarts take 20 minutes.