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SAUERKRAUT

5 lb. shredded cabbage
2 oz. salt

Select, prepare and mix cabbage, slicing with salt into
pan. Mix well with hands, pack solidly into clean jars. Fill
with cold water. Put on cap, screwing band tight. This will
ferment for 3 to 4 days. When fermenting wash outside of jars,
tighten bands again and store. Kraut will be ready to use in 4
weeks. Will keep for a month.

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