Sauerkraut (for canning)--czech

1 Recipe

Ingredients

Quantity Ingredient

Directions

Shred cabbage very fine, season well with salt to taste and rub with hands in tub until cabbage gives juice and is wilted. Pack firm in jars, but not too tight and seal. Kraut will ferment in jars in 10 days to 2 weeks. Dill may be added if desired.

Source: "Kolache and other fine Czech Recipes", Prague, OK, 1952

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