Kraut

Directions

1. 1
   Chop cabbage until fine.
2. 2
   Pack loosely in quart jars.
3. 3
   Add 2 teaspoons of pickling salt and 1 teaspoon of vinegar to each jar. Fill with cold water and put a two piece lid on each jar.
4. 4
   Set in a cool dark place in a cardboard box (or on papers) as liquid will ooze out during fermentation process.
5. 5
   Will be ready to eat in 3 to 4 weeks.