Sauerkraut In A Bottle

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

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

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

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

6. 6. Apply bands firmly.

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

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

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

---------------------------------------------------------------------------

Nutrient	Quantity
Carbohydrates	0.1395 g
Energy	3.15 kCal
Water	14.0715 g
Calcium, Ca	1.05 mg
Sodium, Na	0.75 mg
Manganese, Mn	0.0374 mg
Fructose	0.045 g
Sugars, total	0.06 g
Selenium, Se	0.015 g
Ash	0.0255 g
Copper, Cu	0.0012 mg
Iron, Fe	0.03 mg
Carbohydrate, by difference	0.1395 g
Phosphorus, P	1.2 mg
Glucose (dextrose)	0.015 g
Zinc, Zn	0.006 mg
Magnesium, Mg	0.75 mg
Potassium, K	10.95 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Cabbage	1 quart	0	0	0
Water	0	0	0	0
cider vinegar	3 teaspoons	3.15	0.1395	0