Sauerkrautinabottle Recipes

EASY HOMEMADE SAUERKRAUT

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).

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.

HOMEMADE SAUERKRAUT

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.

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.