Sauerkraut(Can) - cooking recipe

Ingredients

3/4 c. canning salt
1 c. white vinegar
1 gal. water

Preparation

Using 1 gallon shredded turnip, add 1 tablespoon salt.
Fill glass jar to 1/2-inch from brim with turnips, salt and water. Screw top on, then make a slight turn back.
Mixture will start fermenting in 3 or 4 days.
Keep in cool place about 6 weeks.