Sauerkraut

shredded cabbage
kosher or canning salt
sugar
white vinegar
water

This the easiest recipe that I know of. It is very mild and can be used
without rinsing.
Tightly pack shredded cabbage into sterilized wide mouth quart canning
jars leaving one inch head space. To each quart jar add 1 tablespoon each
of kosher or canning salt, sugar, and white vinegar. Fill each jar with
boiling water to cover the cabbage, TIGHTLY seal with lids and bands.
Retighten bands to make sure that a seal is made.
Store in a cool, dark place for at least four weeks.

Jack

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