Preparation:
Cut cabbage in food processor as for coleslaw. Pack in a quart jar very firmly. When half full, add 1 teaspoon of salt. Then continue packing to fill the jar with the cabbage. Add another teaspoon of salt, then add enough cold water to cover the cabbage and salt. Put the lid on loosely. Place in cool place on a tray. Check everyday and add more water if necessary for 10 days. On 10th day, wipe off jar; seal tightly and set away. Sauerkraut can be used in 3 to 4 weeks. |
