Sauerkraut In A Bottle

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   1. Quarter, core, and shred cabbage (may be done with food processor).

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   2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.

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   3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.

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   4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.

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   5. Cover with standard self-sealing lids (snap lids).

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   6. Apply bands firmly.

7. 7

   7. Turn upside down on a tea towel for a day. Check seals after 24 hours.

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   8. Store in a cool, dark place and let cure for 6 weeks.

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   9. Note: 2 heads cabbage will make about 6 1/2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.