Sauerkraut - cooking recipe

Ingredients

1 large head of cabbage
2 teaspoons white vinegar
2 teaspoons sugar
1 teaspoon pickling salt
boiling water

Preparation

Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
Add vinegar, sugar and salt to each jar.
Pour boiling water into jar to cover. Place lids on jars tightly.
This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.