The only thing about the recipe is it gives you very little information on how to process it. I think all those old recipes just assume that everyone knew the process and all you needed was the recipe.
What is nice about this recipe is you make it in quart canning jars. Great for those of us who don't have a big crock to make sauerkraut in or an area to let it ferment without having to smell it!!
To start you put 1 teaspoon of salt in the bottom of a quart jar. Shred your cabbage and then pack into the jar. I left 1 inch head space. Put 1 teaspoon of salt, 1 teaspoon sugar, and 1 tablespoon of vinegar on top of the cabbage. Then cover with boiling water. I put lids on and then screwed on the rims. I realized by the next day that I needed to take off the rims. It was fermenting well and creating a lot of gas in the jars. I kept the lids on but without the rims it allows for the gas to escape and not create to much pressure and have exploding cabbage.