Sauerkraut In A Bottle Recipes

SAUERKRAUT IN A BOTTLE

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.

SLOW-COOKER SAUERKRAUT

Steps:

• In a large skillet, cook bacon and onions over medium heat until bacon is crisp and onions are just tender, 5-7 minutes. Add vinegar and sugar to skillet; cook and stir 5 minutes. Add sauerkraut and caraway seeds to skillet; stir to combine. Transfer mixture to 4-qt. slow cooker. Cover and cook on low to allow flavors to blend, 1-2 hours.

SAUERKRAUT FOR CANNING

Steps:

• Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
• In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
• Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
• Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
• TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

MY MAMA'S SLOW COOKER SAUERKRAUT (SMALL BATCH)

Steps:

• Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
• Place in slow cooker.
• Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
• Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
• Cook on low for about 8 hours.
• After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
• Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.).
• Add the onion mixture to the sauerkraut and cook it for about 1 more hour.