Choucroute
Choucroute

Making Sauerkraut In Jars

By The Krautfather  

September 24, 2012

Ingredients

Use 5 pounds fully matured cabbage.

Wash, quarter, core, and finely shred cabbage.

Directions

1Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.

2Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.

3Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight.

4Place jars on jelly roll pan to catch brine that overflows during frementation and curing.

5Keep cabbage covered with brine.

6If necessary, open jars and add more brine made by dissolving

71-1/2 tablespoons salt in 1 quart of water.

8Sauerkraut is cured and ready to can in 6 to 8 weeks.

9Clean rims of jars, replacing with new lids if necessary; screw bands tight.

10Set jars in waterbath canner filled with cold water.

11Water should extend 2-inches above jars. Bring water slowly to boiling.

12Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.

00:00

5 Reviews

walb99

June 22, 2017

good alternative for the market kraut

anonymous

June 22, 2017

not the same as of the sauerkraut jar

Tilly

June 22, 2017

Looks and tastes good.

meryl_d

June 22, 2017

not same as the sauerkraut i get in jars from the market. but can be an alternate

chris456

June 22, 2017

could not make it to perfection

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