Sauerkraut
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Recipe by: elfrien
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Chop cabbage until very fine. Pack in quart jars. Allow 2 teaspoons salt
to each quart cabbage. Pour hot water over cabbage, filling jars to
shoulders. Seal. Sauerkraut will be ready for use after two weeks. Mrs.
Ethel Hixon, Topeka, KS.
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