from Molly Beverly
Quarter, core and shred cabbage. pack tightly and firmly into sterile jars. Leave
1 inch headspace. Add 2 teaspoons salt and 3 teaspoons vinegar. Cover with
boiling water to 1/2″ of rim. Work out air bubbles. Cap tightly. Shake and place
in a cool dark place on a pad of newspapers. Jars will leak and bubble.
I’m so excited to see this recipe here! I had a copy of this from years ago and have used it repeatedly, as it’s the only kraut recipe that we have absolutely loved! Unfortunately, I pulled it out of my file to make a batch and lost it!
For anyone whose not a lover of kraut – try this recipe! It’s a winner! My kids love this stuff and would sit down and eat an entire quart in one setting! Me too! MMMMMM
Thank you for having this recipe here so I can get me-self another copy! 🙂