It is really simple and makes a small batch, which I like since we don't use this up really fast.
5 lbs fuly mature cabbage (about one large one, is all I usually use)
Wash quarter and finely shred
3 1/2 Tablespoons salt
Mix into cabbage in large bowl. Allow to set 30-60 minutes to wilt slightly.
Firmly pack into jars, leaving a 2 inch headspace. Fill with Cold water, leaving a 1/2 inch headspace. Adjust lids, screw bands tight. Place jars on a pan to catch brine that overflows during fermentation (usually very little). Keep cabbage covered with brine, add more if necessary (1 1/2 tsp. salt in 1 qt. water).
This is just left out. I leave mine on my table where the sun won't hit it.
Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars and replace lids if ncessary; screw bands tight. Set jars in water-bath canner filled with cold water. Process 30 minutes. Makes approx. 7 pints.
how do you know when the kraut is ready to can? trying this from day 1 today!
ReplyDeleteIt will be ready in 6 weeks. Just can it after that.
DeleteONe more question... what about the pressure that is building inside the jars? i'm seeing a bulge on some of the lids...
ReplyDeleteIt should be perfectly fine. Make sure it isn't set where the sun can hit it and all will go well.
DeleteI'm in the middle of fermenting some right now - a little different technique though. What I didn't know is the "raw" unprocessed kraut is really good for you!
ReplyDeleteI love sauerkraut but I am pretty much the only one who eats it here so I can only make a few jars at a time.
DeleteCan saurkraut be made in a wooden bucket?
ReplyDeleteYes. The key to making fermented saurkraut is to keep air away from the cabbage. In a bucket, you have to keep the cabbage submerged. Use a plate that fits the bucket, or any sterilize-able disc the right size. Make sure there is no air trapped under the plate! Weigh it down with a clean stone, or a jar of water (or canned goods) Keep about a half inch of brine over the edge of the plate, to ensure everything is away from the air. Replenish the brine, if it gets low.
DeleteGreetings.. We made our first sauerkraut last year and it was best ever eaten. Made a batch from spring cabbage and just finished with fermentation. It smelled bad like it had spoiled somehow and did not have the flavor from last year. Brine covered the cabbage during the whole process. Last year we used bags of water as weight, but this year it was a plate with a brick on it.. Did we do something wrong ???
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