Sauerkraut in Glass Jars
Firm cabbage
10 juniper berries, or 1 or 2 bay leaves (My doctor's wife uses dill
and garlic)
1 tablespoon coarse sea salt per jar of cabbage
Hot unchlorinated water
1 quart glass jars with lids.

Scald the jars and lids
Grate the cabbage and pack it firmly, adding some of the bay leaves
or juniper berries as you fill them.
Top off each jar with one tablespoon of coarse sea salt and a bit of
hot water. With very juicy cabbage, only a few tablespoons of water
are needed.
Close each jar with its lid. Let stand for two to three days in the
kitchen, then store in the cellar. Wait one month before eating.
I've been using this method for four years. I'm very happy with it,
and I've never lost a jar of sauerkraut yet. My sauerkraut keeps
until the following summer, and we even take some with us on
vacation. It's very convenient and quite tasty.
M. Boulo, La Gacilly