Marlys mentioned to me in an email she wanted to make sauerkraut. I told her I had made it when we were first married. She said she had found some of Mom’s recipes in her files. It made me realize I should check through mine. And there it was, in Val’s writing, her sauerkraut recipe!!! Enjoy! I remember as a kid eating it cold right from the jar.

Ingredients

5 pounds cabbage, shredded

3 tablespoons pickling salt

Method

Mix shredded cabbage and salt in container. Pack in sterile jars. Keep packing

tightly until juice forms 2 inches from top. Fill jars with boiling water to within 1

inch and process in hot water bath for 30 minutes. Set jars in pan to work. It will

take 4 to 6 weeks. Open jars and use one of the quarts to repack the open jars.

Reseal with new lids and process 30 minutes in hot water bath.