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Ingredients
- cabbage
- salt
Method
- Wash, core and shred cabbage; the finer the better.
- Pack in a stone churn or glass jars.
- Divide cabbage, put cabbage in first add 1/4 cup salt and use the dasher to pack until the juice covers the cabbage.
- Repeat layers until the desired amount of kraut you want to make.
- Cover and let set for 10 to 14 days, remove from crock, and rinse.
- Heat and pack in jars.