Sauerkraut in a Bottle

Recipe by Isabeau
READY IN: 1008hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Quarter, core, and shred cabbage (may be done with food processor).
  • 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.
  • 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.
  • 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.
  • 5. Cover with standard self-sealing lids (snap lids).
  • 6. Apply bands firmly.
  • 7. Turn upside down on a tea towel for a day. Check seals after 24 hours.
  • 8. Store in a cool, dark place and let cure for 6 weeks.
  • 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
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