Preparation / Directions:
Mix all ingredients thoroughly in large bowl. Mash with potato masher until juice collects. Cover bowl with cloth and let stand for 2 hours. Then press kraut into three sterilized jars and firmly as possible and fill with the liquid collected in bowl.Fit screw tops loosely so the kraut can ferment and let stand at room temperature for several days. Press down again; and if necessary, make a weal salt solution, about 1/2 c salt to 1 qt water, to fill jars with liquid.Screw tops on tight and store in cool place. Ready to use in about 4 weeks. May be eaten raw, as a relish, just as it comes from the jar.