SAUERKRAUT FOR CANNING
Step-by-step directions for how to make and can your own sauerkraut.
Provided by MARCIAMOLINA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h30m
Yield 144
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g
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Tahir Virk
[email protected]This sauerkraut is a bit too sour for my taste.
Brendan Gordon
[email protected]This is a great recipe for a beginner. It's easy to follow and the sauerkraut turns out great.
Rc Gaming
[email protected]I'm so glad I tried this recipe. The sauerkraut is delicious and I love that I can can it to enjoy all year long.
shahrukh shahrukh
[email protected]This sauerkraut is delicious! The fermentation process gives it a unique flavor that I love.
Annu Neupane
[email protected]I've been making sauerkraut for years and this is the best recipe I've found. It's simple to make and always turns out perfect.
Funter An club
[email protected]This sauerkraut is amazing! It's so flavorful and tangy. I love adding it to sandwiches and salads.
Ayub Ali Ali
[email protected]This is a great recipe for beginners. It's easy to follow and the sauerkraut turns out delicious. I've made it several times and it's always a hit.
Hussain 8.0
[email protected]I've never canned sauerkraut before, but this recipe made it easy. The instructions are clear and concise, and the sauerkraut turned out perfectly. I'm so glad I tried this recipe!
Igwe Ifeoma
[email protected]This sauerkraut recipe is a bit more involved than some others, but it's worth the extra effort. The sauerkraut is incredibly flavorful and has a lovely sour tang. I highly recommend it!
Selaelo Mehlape
[email protected]I'm a big fan of sauerkraut, and this recipe didn't disappoint. The fermentation process takes a bit of time, but it's definitely worth the wait. The sauerkraut is tangy and flavorful, and it's perfect for adding to sandwiches, salads, and stews.
Rachel McInnis
[email protected]This is the best sauerkraut recipe I've ever tried. It's so easy to make and tastes amazing. I love the addition of caraway seeds, which give it a slightly sweet and nutty flavor.
mafshan Zafar
[email protected]I followed the recipe exactly, and the sauerkraut turned out perfectly. It was crispy and flavorful, with just the right amount of sourness. I canned several jars to enjoy throughout the year.
Pramit Sarraf
[email protected]This sauerkraut recipe is a game-changer! The fermentation process adds a unique tangy flavor that pairs perfectly with sausages, pork, and dumplings. My family loved it, and I'll definitely be making it again soon.