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Sauerkraut

Servings: 9 quart jars

Equipment

  • Large saucepan or pot – for hot pack method only
  • Large mixing bowl
  • Fermentation container(s) and weight(s)
  • Clean bath towel or tight-weave cheesecloth
  • Quart size canning jars and lids
  • Water Bath canning pot and lid

Ingredients

  • 25 pounds Cabbage (firm, whole heads)
  • ¾ cup Canning salt

Instructions

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