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Ingredients
- 3 large cabbages
- 1 c. vinegar
- 1/2 c. salt
- 1 gal. hot water
Method
- Chop enough cabbage to make 10 or 12 quarts of kraut.
- Mix in large pan the cabbage, vinegar, salt and water.
- Mix well and spoon into quart jars.
- Press cabbage down.
- You will have some extra juice.
- Boil seals.
- Amount will vary according to the size of cabbage.