Canned Sauerkraut - cooking recipe

Ingredients

fresh cabbage
vinegar
salt
sugar

Preparation

Shred cabbage; pack firmly but not tight into clean quart jars.
Add 1 teaspoon vinegar, 1 teaspoon salt and 1 teaspoon sugar.
Fill jar up with either hot or cold water; seal tight and set in a cool, dark place, like cellar or basement.
Jars will spume over so you may want to place on papers.
Ready to eat in a few weeks.