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

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