This recipe was clipped from a newspaper and found in a large collection, date unknown. The nice thing about this recipe is that it shows how much to make per quart, so you can make as little or as much as you like. I’ve typed it below along with a scanned copy.
Sauerkraut
Cabbage
1 1/2 tsp. sugar
1 1/2 tsp. salt
3 tsp. vinegar
Shred and chop cabbage. Measure into quart containers and pack tightly. (This will help you determine how much brine to make.) Remove cabbage from jars, place in a large bowl. For each measured quart, add above ingredients to make brine. Work with hands. Place kraut back in jars with brine over top. Seal. Kraut will be ready in three weeks.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.