Sauerkraut In A Jar - cooking recipe

Ingredients

fresh cabbage
1 tsp. canning or clean stock salt

Preparation

Gather fresh cabbage (is best).
Shred as desired.
Pack, not too tight, into sterilized jars.
To each quart jar, add canning or clean stock salt.
Pour briskly over this boiling water.
With stainless steel knife, punch out air.
Quickly seal jars and set aside.
In a few days, it will spoil but don't bother it.
In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes.
Remove and it seals.
This will keep for a long time.