This recipe for Sauerkraut, by LuVern Jones, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shred or chop heads of cabbage as desired. Pack (not too tightly) in clean quart jars. Add salt, sugar, and vinegar to each quart. Fill each jar with cold water and seal without heating. The screw tops will likely prove more satisfactory than the lids with rings. Store in basement or a simular cool place.
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