Uncle BillS Sauerkraut With Wine - green cabbage

Method

• Break away any bad outside leaves and discard.
• Rinse cabbage under cold running water.
• Cut cabbage heads into quarters.
• Do not use cores, discard them after shredding.
• Finely shred cabbage or slice with a good sharp knife.
• In a large crock, layer with 2 inches of shredded cabbage.
• Sprinkle with 2 tablespoons of pickling salt.
• Place sliced pieces of one red pepper over.
• Repeat layering until all cabbage, salt and red pepper are used up.
• There should be about 4 layers.
• Pour water over cabbage.
• Now pour the wine over cabbage.
• Place a large plate to cover most of the top surface of the cabbage.
• Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
• If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
• Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
• Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
• At this time, taste to see if the sauerkraut is curing.
• When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
• Wipe jar rims clean.
• Prepare and place lids according to manufacturers instructions.
• Place screw lids on just finger tight.
• Process in boiling water in a canner for 25 minutes.
• Remove jars and allow to cool for 12 hours.
• Check to see if all jars are sealed.
• Lids should be concave (curved down).
• Re-process jars that are not sealed, but remember to change with new lids.
• Store in a cool, dark place.