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sauerkraut 5 Pounds Shredded Cabbage
2 Tablespoons Salt pack Cabbage Into A Stone Jar Or Crock, Working In Salt Until Juicy. Add Water To Bring Juice To The Top. Cover With A White Cloth And Weight Down With A Plate. Wash The Cloth Each Day And Remove The Scum. In Three Weeks, Cold Pack In Jars For 30 Minutes. Leave 1 1/2 Inches Of Space At The Top Of Each Jar. |
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