Sauerkraut

• cabbage
• canning salt (NOT table salt!)
• boiling hot water

1. Pack shredded cabbage in to 1 quart canning jars.
2. Add 2 teaspoons canning salt (NOT table salt).
3. Pour boiling water over cabbage to about 1" from top.
4. Cap loosely and store in a cool dark place for 2 weeks.
5. Boil 1 pint of water and 1 Tablespoon canning salt.
6. Refill jars of cabbage and let sit for an addition 2 weeks.
7. Wipe down jars, refill with water, salt, screw caps on tightly.
8. Put them in a water bath for 30 minutes.

cabbage, canning salt, boiling hot water

Taken from www.food.com/recipe/sauerkraut-15597 (may not work)