Categories: Pickles 
      Yield: 6 servings 
  
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  Chop cabbage until very fine.  Pack in quart jars.  Allow 2 teaspoons salt 
  to each quart cabbage.  Pour hot water over cabbage, filling jars to 
  shoulders.  Seal.  Sauerkraut will be ready for use after two weeks. Mrs. 
  Ethel Hixon, Topeka, KS.