Sauerkraut Made In A Jar - cooking recipe

Ingredients

5 lb. cabbage
2 oz. salt

Preparation

Shred the cabbage finely and put 2 ounces salt to 5 pounds cabbage.
Pack solidly into clean Kerr jars.
Fill jars with cold water.
Put caps on, screwing band tightly.
This will ferment for 3 or 4 days.
When fermentation ceases, wash the outside of jars. Re-tighten the screw bands if they are loose.
Store jars without further processing.
Kraut will be ready to use in 4 to 6 weeks. Serve with your favorite meat.