Sauerkraut

Making the Sauerkraut (fermentation) 

 **  Working with ≈ 5lbs of cabbage at a time  **

• Rinse cabbage heads under cold water and drain, discard outermost leaves.
• Cut into quarters – remove cores and discard.
• Slice into shreds, about the thickness of a 25-cent coin.
• Into large bowl, combine with 3 Tablespoons of salt.
• Mix thoroughly, pressing firmly until salt draws juice from cabbage.
• Pack tightly into fermentation container.
• Repeat steps 1–6 until all cabbage is in container or container is full – rim should be ≥ 4–5 inches above cabbage.
• Add weight at top to keep cabbage compressed; salted cabbage juice should cover over the top.

  ** Additional brine is needed if salted cabbage juice does not cover **
• Mix 1 Tablespoon of salt per quart of water needed to cover.
• Boil brine mixture and cool before adding to cabbage.

  ** Ideal fermenting temp is between 60°F – 75°F **
• Cover fermentation container with clean bath towel or cheesecloth.
• Store in cool area away from direct sunlight while fermenting. ≈ 3–4 weeks @ 70°F – 75°F / ≈ 5–6 weeks @ 60°F – 65°F
• Fermentation is complete when bubbling ceases.

  Using jars for weight? Check and remove scum 2–3 times a week.

  Using brine bags for weight? Do not disturb until fermentation is complete.
• Store in fridge or follow canning procedure for shelf storage.

Packing the Jars for Canning – choose HOT PACK or RAW PACK

~ Always sterilize canning jars and lids just before using ~

• HOT PACK - Bring sauerkraut and liquid to boil in large pot; stir frequently.

  RAW PACK - Skip this step.
• Pack firmly into jars; leave ½-inch headspace.
• Wipe jar rims and threads.
• Adjust lids and begin canning.

CANNING TIME

• Water Bath Canning

  HOT PACK - (pint jars) 10 minutes, (quart jars) 15 minutes

  RAW PACK - (pint jars) 20 minutes, (quart jars) 25 minutes