This recipe for Sauerkraut, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 medium cabbage, grated finely 1½ tsp sea salt 1½ tsp caraway seed
Mix thoroughly and put in a small crock. Mash until liquid rises above the cabbage. Cover loosely with plastic wrap and set a jar of water on top of saran. Set crock in a warm spot (75°) for 6 - 10 days. If mold appears, remove it immediately. Serve warm with pork or sausage.
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