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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
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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.