Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pack shredded cabbage in to 1 quart canning jars. add 2 teaspoons canning salt (not table salt). pour boiling water over cabbage to about 1" from top. cap loosely and store in a cool dark place for 2 weeks. boil 1 pint of water and 1 tablespoon canning salt. refill jars of cabbage and let sit for an addition 2 weeks. wipe down jars, refill with water, salt, screw caps on tightly. put them in a water bath for 30 minutes.

Target recipe: place all of the ingredients in a heavy kettle. cover and simmer gently for 1 1/2 to 2 hours. note: fresh sauerkraut should be bought in a glass jar or in plastic in the deli section of the market. canned sauerkraut tastes like the can. if cholesterol is a problem - leave the bacon out. if diabetic - you can also leave the potatoes out since that would add a starch to the dish. it's good without the bacon and the potatoes.