Ingredients
Large fresh cabbage
2 tsp. plain (not iodized) salt per quart.
Cooking Instructions
Wash and shred cabbage, pack in pint or quart jars up to the shoulder of the jar.Sprinkle salt over cabbage. Pour boiling water up to shoulder of jar.
(leave space for expansion)
Run knife down side of jar to reduce air. Cap.
Let stand for 6 weeks before using (do not seal)