Instructions: Shred cabbage very fine, season well with salt to taste and rub with hands in tub until cabbage gives juice and is wilted. Pack firm in jars, but not too tight and seal. Kraut will ferment in jars in 10 days to 2 weeks. Dill may be added if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.