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Sauerkraut
Core and chop cabbage. Mix all ingredients in a large bowl.
Pound the juices out of the cabbage thoroughly with a kitchen pounder of some kind (takes about 10 minutes).
Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top.
Tightly seal with the lid. Leave on the counter for 3 days and then refrigerate.
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