Best Sauerkraut

Directions

1. 1
   Do not use plastic.
2. 2
   Use a 5-gallon crock or glass jar.
3. 3
   Chop cabbage, onion and peppers.
4. 4
   (Wear gloves to protect hands from peppers.)
5. 5
   Place cabbage, onion and peppers in crock.
6. 6
   Repeat the chopped vegetables and put in crock, until crock is full.
7. 7
   In a gallon glass jar, mix vinegar and salt.
8. 8
   Fill jar with water. Pour over cabbage.
9. 9
   Make this solution and pour over cabbage until it is completely covered.
10. 10
    Weight the cabbage down with a plate (not plastic).
11. 11
    Set a quart jar of water on top of plate; cover with a clean cloth.
12. 12
    Let stand 7 to 10 days, or until it stops working.
13. 13
    Skim scum off as needed.
14. 14
    Pack into clean canning jars. Seal; cook for 10 minutes in boiling water bath.
15. 15
    Makes about 15 to 17 pints.