Sauerkraut

My great Aunt shared this recipe with me after I tried to can 32 quarts of kraut one year. I lost everyone to my recipe. The next year I tried hers and everyone went crazy for it. When I open the jar my family would come running to sample it. People preparing--this is truly a great traditional-style recipe. I didn't lose a single jar this way.

• Ready In: 15 mins
• Serves: 3-5

Ingredients

• 1  large head of cabbage
• 2  teaspoons white vinegar
• 2  teaspoons sugar
• 1  teaspoon pickling salt
•  boiling water

Directions

1. Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
2. Add vinegar, sugar and salt to each jar.
3. Pour boiling water into jar to cover. Place lids on jars tightly.
4. This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.