Added one teaspoon each of sugar, salt and white vinegar to each quart jar. Pint jar I only added 1/2 t. of each per jar.
I then filled each jar with boiling water.
The directions said to put the lids and rings on, but not to tighten them. The cabbage will ferment for 10 days and then I will need to hot water bath them for 10 minutes. I hope they turn out, because we have 38 jars!!! We will be blessed with a lot of sauerkraut for awhile, and my hubby will be happy. :)