| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
INSTRUCTIONS
MM BY H PEAGRAM 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
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”