Sauerkraut
➔Chop cabbage until very fine. Pack in quart jars.
Allow 2 teaspoons salt to each quart cabbage. Pour hot water over cabbage,
filling jars in shoulders. Seal. Sauerkraut will be ready for use after two weeks.
Mrs. Ethel Hixon, Topeka, Kan. SearchLight Recipe Book ©1946