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Ingredients
| green cabbage (shredded): 1 qt |
| salt: 2 tsp |
| apple cider vinegar: 1 Tbl |
| water (boiling) |
Sauerkraut in a Bottle
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
32767 min -
Servings
1 serving(s)
Tags
- 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.