Sauerkraut Vanda's

This recipe came from Vanda Krosky

Ingredients

• 4 quarts cabbage
• 4 teaspoons salt
• Mix and let stand awhile

Preparation

1. Shred cabbage and pack tightly in jars. (Gram (Vanda) used a wooden spoon). Put the lids on loosley.
   
   
2. Turn jars upside down and let set for about 10 minutes to drain juice.
   
   
3. Boil water -- Add 1 teaspoon salt to each quart and 2 tablespoons boiling water to each quart.
   
   
4. Let stand at room temperature for 3 weeks. (on paper & paper toweling)

This wasn't in the recipe but I think you want to use un-chlorinated water and sea salt or salt with nothing added.