Sauerkraut is made by a process of pickling called lacto-fermentation No special culture of lactic acid bacteria is needed because these bacteria already are present on raw cabbage,high acidity prevents spoilage SO one method is using a high proof alcohol/ ethanol + citric acid/vinegar + water.

Here is a recipe:

1 head of cabbage - about 2 lbs, 1 kg.
1/2 bottle white wine. 750 ml
150 ml vinegar (e.g., apple cider vinegar)
500 ml water
pickling spices to taste
Salt

Shred the cabbage finely, rinse under cold water.
Put in crock or glass container with a lid that seals.
Add other ingredients. The liquid will initially not cover the cabbage. Put on the lid and shake thoroughly. Store at room temperature.
Once or twice a day give it a good shake to coat the cabbage with the liquid. Release the lid and you will hear an escape of gas. This may be a little smelly at firest because of the sulphur compounds in cabbage. Don't worry, this will pass! The fermentation takes 7 - 10 days. Towards the end the cabbage will have softened and will be covered by the liquid. When you release the lid you will hear less gas escape (and it won't smell as bad!)

Place in a large pot: add salt to taste: leave out salt if you are on a very low sodium diet: try "Mrs Dash" soy sauce instead: bring to a temperature of 160 for 15 mins. This will sterilize the sauerkraut so it will store for a long time in a sealed container. This length of time will not over-soften the sauerkraut and make it soggy.
Bad point - sterilisation kills the probiotics:
Good point - you won't get food poisoning with prolonged storage!
Regular sauerkraut has so much salt it does not need pasteurisation.

When cool, transfer to sealed jars and store in refrigerator.
Source(s):
http://www.freepatentsonline.com/5064662.html
http://en.wikipedia.org/wiki/Lactobacillus
http://en.wikipedia.org/wiki/Sauerkraut
http://portfolioplusdiet.com/sauerkraut.html


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