Shred cabbage very fine and pack into sterilized jars, shaking down but not packing tight. All 1 rounding ts of salt. Fill jars with boiling water and seal. Have jars standing in hot water so as to prevent breakage. Keep in warm place and the kraut will be ready in about 2 weeks, and there will not be the unpleasant odor of fermenting kraut in a stone jar.
