Sauerkraut In A Bottle Recipes

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• 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.

Steps:

• Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
• Quarter and cut away the core and discard.
• With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds.
• In a large plastic tub, place half the cabbage and sprinkle with half the salt.
• Mix and"massage" the cabbage and then let it stand for 5-10 minutes.
• Juices will begin to come out of the cabbage.
• Place this in your fermenting tub.
• Repeat this process with remaining cabbage and salt and pack into tub.
• The cabbage must be covered by juices to prevent spoilage.
• If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover.
• Be sure to keep cabbage submerged during fermentation.
• Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination.
• Store in a 65-75 degree room and don't uncover for at least 3 weeks.
• Remove towel and plastic wrap.
• There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check).
• If there is, recover and check again in 2-3 days.
• The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors.
• Texture should be firm.
• Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.