Glass-Jar Sauerkraut

If you have a big crop of cabbage, it is economical to cure it in brine—to make sauerkraut The fermented vegetable serves as a “pickle” and brings variety to winter meals when fresh vegetables are not always abundant. Good country cooks like to serve it cold with a dash of celery or caraway seeds, a few chunks of chilled, drained canned pineapple or a little pineapple juice added, for an appetizer. They know that the sharpness of its flavor, when hot, depends on how long it is cooked. For t