INGREDIENTS

INSTRUCTIONS

Shred cabbage very fine and pack into sterilized jars, shaking down
but not packing tight. All 1 rounding ts of salt. Fill jars with
boiling water and seal. Have jars standing in hot water so as to
prevent breakage. Keep in warm place and the kraut will be ready in
about 2 weeks, and there will not be the unpleasant odor of  fermenting
kraut in a stone jar. From: George Gravel  Recipes sent to me from
Bill, wight@odc.net

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