3 large sweet red peppers, seeded and sliced, about 1/4" thick
4 cups cold water
2 cups dry white wine
1Break away any bad outside leaves and discard.
2Rinse cabbage under cold running water.
3Cut cabbage heads into quarters.
4Do not use cores, discard them after shredding.
5Finely shred cabbage or slice with a good sharp knife.
6In a large crock, layer with 2 inches of shredded cabbage.
7Sprinkle with 2 tablespoons of pickling salt.
8Place sliced pieces of one red pepper over
9Repeat layering until all cabbage, salt and red pepper are used up.
10There should be about 4 layers.
11Pour water over cabbage.
12Now pour the wine over cabbage.
13Place a large plate to cover most of the top surface of the cabbage.
14Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
15If 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.
16Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to faom around the edges of the plate.
17Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks
18At this time, taste to see if the Frank's Kraut is curing
19When it suits your taste, pack the Frank's Kraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
20Wipe jar rims clean.
21Prepare and place lids according to manufacturers instructions.
22Place screw lids on just finger tight.
23Process in boiling water in a canner for 25 minutes.
24Remove jars and allow to cool for 12 hours.
25Check to see if all jars are sealed.
26Lids should be concave (curved down)
27Re-process jars that are not sealed, but remember to change with new lids.