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Makes 1 1/2 quarts
1 medium-sized cabbage, finely shredded or ground (reserve several outer leaves and pieces of cabbage to cover the Applekraut)
2 tart, firm apples, peeled, cored, and shredded
1 tsp freshly grated ginger root
1 tsp Himalayan crystal salt
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1st Keep
 hushprelude
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