Sauerkraut from The Complete Book of Home Preserving by Mary Norwak
Trim the outer leaves from the cabbage and cut the cabbage into quarters. Take out the hard stalks and shred the cabbage finely. Pack the cabbage into a large barrel or crock with salt and apples. ...
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Cooking tools:
- Chef's knife
- Cutting board
- Crock
Ingredients
- Salt
- Cooking apples
- 6 large white cabbage
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