Sauerkraut In A Bottle - cooking recipe

Ingredients

1 quart shredded cabbage
2 teaspoons salt
3 teaspoons cider vinegar
boiling water

Preparation

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.