A simple recipe for home-made sauerkraut from Elaine Kitchens of Cullman.
- Distilled water
- Canning salt
- Quart canning jars
- Canning rings and lids
Cut up as much cabbage as you desire with a kraut cutter. Stuff cabbage in a quart canning jar, tight. Put 1 teaspoon of salt on top of cabbage. Pour boiling water over salt until jar is full. Screw canning ring and lid on jars. Put jars in an out building or carport for 6 weeks. Jars will work over the rim. After 6 weeks, clean outside of jars, tighten rings and put jars in your cabinet.