Sauerkraut
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Ingredients
  1. cabbage
  2. vinegar
  3. salt
  4. cold water
Instructions
  1. Shred cabbage and put into jars.
  2. Add 1 tsp. salt and 1 tbsp. vinegar to each quart of cabbage.
  3. Fill jars with cold water. Put lids on and turn tight.
  4. Put in cellar for two months and then ready to eat.
  5. If no basement or cellar, store in a cool place.
Notes
  1. Use distilled water rather than tap water.
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