A. Preparing Sam’s Choice Water Bottles and Napa

>Cut top of bottle immediately below the shoulder of the bottle, close to the label. (Fig. 1) 
>Remove label after cutting off top.
>Remove the outer leaves of the cabbage. (Fig. 2)

B. Cutting and Massing Cabbage

>Cut cabbage into smaller pieces.  (Fig. 3)
>It is optional to wear disposable gloves.
>Measure 454 g of cabbage.  Most classroom digital balances will require you to measure total amount in parts.  (Fig. 4)

C. Massing Pickling Salt

>Measure 9.0 grams of pickling salt. (Fig. 5)

D. Preparing Cabbage Layers

>Place bottle in a quart size frozen sherbet container to collect excess fluid that will overflow from the bottle.
>Place about a 2-inch layer of cabbage at the bottom of the bottle.
>Sprinkle with a moderate amount of salt.  (Fig. 7)  Reserve salt for the other layers.

 E. Compressing a Layer, Adding a Layer and Crowning with the Solo Cup Lid 

>Press the cabbage and salt with the Barq's Root Beer returnable glass bottle.  Be patient and you will see a watery brine form. (Fig. 8)
>Repeat pressing layers and salt until all the cabbage and salt are packed into the bottle. (Fig. 9)
>Remember to recover excess liquid, brine, in the sherbet container.
>Cut the bottom of a 16 oz. Solo keg cup.
>Place it on top of the packed cabbage and salt. (Fig. 10)

F. Placing the Bottle Top Into the Lower Part of the Bottle

>Place the top of the bottle inside of the cut bottom.  Loosen cap. (Fig. 11)  Be careful not to dent or split the bottle top.
>Press the bottle top into the cabbage until it fits securely and there is brine on top of the keg cup cover.
>Be sure there is at least a ½ inch brine layer of fluid at the top.  If necessary carefully pour the recovered brine liquid from your sherbet container into the bottle.
> Check that there are no gaps or leaks around the bottle top and bottom.
>Place the sandwich Ziploc bag on top of the bottle like a hat to cover it.  Use a rubber band to gently secure the Ziploc bag.  Be sure not to place pressure on the bottle.  This cover will prevent things from falling in to the well around the bottle top that is inserted into the bottle bottom.

Repeat the Above Procedure and make a total of 3 bottles.

G. Preparation of 3 Incubation Conditions:

1) Cold: Place first bottle in a black garbage bag and twist it to remove excess air.  The bag will keep provide darkness and will catch any fluid that might overflow.  Place it in the refrigerator that has a temperature of about 10 °C.  Measure the temperature and record it in Table 1. 

2) Room temperature: Place second bottle in the Sam’s Choice Bottled Water box that is lined with a black 30 gallon garbage bag.  Twist the bag tops and push out excess air.  Close the box and be sure there are no light leaks.  You many need to place Duct Tap or masking tap over the holes of the box.  The temperature should approximately 20 °C.  Measure the temperature and record it in Table 2.

3) Warm: Place third bottle in a black garbage bag and twist it to remove excess air.  The bag will keep it dark and will catch any fluid that might overflow.  Then place wrapped bottle into a warm water bath consisting of an electric fry pan with water and regulate the temperature to about 35 °C.  (Check to be sure the temperature stays constant.)  Measure the temperature and record it in Table 3.  Then cover the bottle and top of the fry pan with aluminum foil to hold in the heat, to keep it dark and to prevent evaporation.  Instead of a fry pan, a heating pad with a blanket over the bottles also provides the needed heat.