Alberta Thomas Brandon
Shredded cabbage 1 Tbsp. salt
Finely shred cabbage; tightly pack into quart jars. Place 1 tablespoon salt in top of each filled quart jar. Fill jars to the shoulder edge with cold water. Tighten lids; place jars into crocks or kettles (somewhere dark) and cover jars with ice water. Use a plate to keep jars submerged in water. Keep jars covered with water for 25 days, checking once a week to be sure jars are still covered. After 25 days, dry jars off, retighten the lids and store in a dark place. Recipe keeps the kraut crisp.
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