| | Directions | | Sprinkle cabbage with salt. Mix well. Let stand 30 to 60 minutes. Put in churn or crock. Fill with cold water to cover. Cover with lid or tie on clean white cloth. Set in cool place. Keep cabbage covered with brine. To add, mix 1 1/2 tablespoon salt to 1 quart water. Kraut will be ready to can in about 6 weeks, skim weekly. Makes about 7 pints. |
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| Ingredients | | - |  | 5 pounds cabbage, cored and finely shredded |
| - | | 3 1/2 tablespoons canning salt |
| - | | Cold water |
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