Best Sauerkraut

• 1 large cabbage
• 1 medium onion
• 2 hot peppers
• 1/2 c. canning salt (not iodized)
• 3/4 c. vinegar
• water

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

cabbage, onion, hot peppers, canning salt, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333167 (may not work)