Sauerkraut
- shredded cabbage
- kosher or canning salt
- sugar
- white vinegar
- water
This the easiest recipe that I know of. It is very mild and can be used without rinsing. Tightly pack shredded cabbage into sterilized wide mouth quart canning jars leaving one inch head space. To each quart jar add 1 tablespoon each of kosher or canning salt, sugar, and white vinegar. Fill each jar with boiling water to cover the cabbage, TIGHTLY seal with lids and bands. Retighten bands to make sure that a seal is made. Store in a cool, dark place for at least four weeks.