Sauerkraut in Glass Jars

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      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

      It’s very convenient and quite tasty.
      M. Boulo, La Gacilly

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