Recipe for Sauerkraut from the Vegetables section.
Sauerkraut5 pounds shredded cabbage
2 tablespoons salt Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.
We hope you enjoy your freshly made Sauerkraut. This recipe came from Vegetables's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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