Ingredients for Sauerkraut In A Bottle
- 1 medium head green cabbage (about 2 1/2 lbs)
- 3 tablespoons canning salt
- 3 teaspoons cider vinegar (per quart jar)
- boiling water, as needed to fill jars (leaving ½ inch headspace)
- 1 quart water, boiled and cooled
- 1 teaspoon pickling spice (optional)
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How to Make Sauerkraut In A Bottle
- Prepare 1 medium-sized green cabbage (about 2 lbs).
- Quarter, core, and finely shred the cabbage.
- Weigh the shredded cabbage. You'll need 2% of the cabbage's weight in salt (see ingredient list for details).
- Pack the shredded cabbage firmly into sterilized quart jars, leaving 1 inch of headspace at the top. Use a fork to tamp down the cabbage and remove air pockets.
- For each quart jar, add 2 teaspoons of salt and 3 teaspoons of cider vinegar.
- Slowly pour boiling water into each jar, leaving ½ inch of headspace. Use a fork to gently remove any remaining air bubbles.
- Securely place standard self-sealing lids onto the jars.
- Apply bands firmly to the jars.
- Turn the jars upside down and place them on a tea towel for 24 hours to check for leaks.
- After 24 hours, check the seals. If the lids have sealed properly (they won't budge when pressed), you're good to go!
- Store the jars in a cool, dark place for 6 weeks to allow the sauerkraut to ferment.
- After 6 weeks, your sauerkraut is ready! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
9g
Fat
0g
Carbs
1g
