- container
- medium cylindrical glass canning jar
- lid
- white plastic lid
- airlock
- 3-piece
Ingredients
- cabbage
- Swiss chard stalks
- salt
Directions
- chop cabbage
- separate Swiss chard stalks from leaves
- place all ingredients in large bowl; add salt
- after a day, put sauerkraut in canning jars, packing it down; make sure brine level is higher than chopped vegetables
- add lid and water lock
Notes
The brine came up into the air-lock the day after I sealed it. I had to remove the cap, pour off the extra brine, and reseal it.