Sauerkraut

Mix water, salt, vinegar and sugar together.

Pour over chopped cabbage, which has been packed in jar.

Make enough of the solution to come up over your cabbage.

Place a white cloth over it and a plate, then put something heavy on top of plate to hold it down.

Let set 12 to 14 days, then dip it out and put in clean quart cans.

Seal and put in canner; let them get just hot enough to seal your lids (to just a boil).