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Sauerkraut is simple to is cabbage, salt and water.
I have never measured it as I learned to make it from my German grandmother and the process is:
First grate a 2 or 3 cabbages...then in a crock or glass jar...layer cabbage (about three inches) and toss in a small handful of salt...continue until the cabbage is gone and add water to cover and then cover the jar and put a towel over it and let it ferment for a week or two until it starts bubbling and then refrigerate.

Thanks to Loretta for sharing!




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