Kraut - cooking recipe

Ingredients

3 to 4 medium heads firm cabbage
2 tsp. pickling salt
1 tsp. vinegar

Preparation

Chop cabbage until fine.
Pack loosely in quart jars.
Add 2 teaspoons of pickling salt and 1 teaspoon of vinegar to each jar. Fill with cold water and put a two piece lid on each jar.
Set in a cool dark place in a cardboard box (or on papers) as liquid will ooze out during fermentation process.
Will be ready to eat in 3 to 4 weeks.