Browse Category by Glen Lamalie
Glen Lamalie, Vegetables

Sauerkraut

1/2 c. salt
10 lb. cabbage

Put in crock and weight with a board and stone. Skim off the top each day. Put in jars after fermenting stops.

Add 3 scant teaspoons of salt to each quart jar, and tighten jar lids. Ready to use in 6 weeks. (Add carrots, peppers, onions.)