How To Make Home Made Sauerkraut In A Mason Jar Recipes

EASY HOMEMADE SAUERKRAUT

Steps:

• Start with a clean surface including hands and all equipment you are using.
• Remove the outer leaves of the cabbage. DO NOT WASH THE CABBAGE. The beneficial bacteria is in the cabbage, don't wash it all away. I prefer to use organic cabbage as to avoid pesticide exposure.
• Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons
• Place the cabbage into a large bowl and sprinkle with salt. Using clean hands, massage the salt into the cabbage. Continue to massage and squeeze the cabbage for several minutes. This requires putting a little muscle into it. Gradually the cabbage will become watery and limp. This should take 5-10 minutes.
• Your cabbage should begin to look like this once you've properly given it a good rub down.
• If you are using caraway seeds or any other spice add it now.
• Pack the cabbage into your wide mouth mason jars. Really punch the cabbage down with your fist to attempt to pack the cabbage in and allow the liquid to rise to the surface. Ideally you want the cabbage to be fully immersed in liquid (the liquid that you have produced by rubbing the salt into the leaves). Pour any additional liquid from the bowl into the jars with cabbage. Fill the jars a little more than 3/4 full.
• Optional - Use one of the larger reserved outer cabbage leaves over the surface of the sliced cabbage. This will help to keep the cabbage submerged.
• Once all of the cabbage has been placed into jars, use either a pickle pebble or another smaller mason jar filled with pebbles or dried beans to weigh down the cabbage and allow the cabbage to remain submerged in liquid.
• Cover the mouth of the jar with cheesecloth and a rubberband or twine. This will allow air to pass in and out of the jar while still keeping creepy crawlers out.
• For the first 24 hours of fermentation you will need to open the jars and press the cabbage down every so often. I call this step "punch the cabbage". This is to ensure that the cabbage stays submerged and over time the cabbage will become more limp and compact and the liquid will rise to the surface.
• If after 24 hours you find that there isn't enough liquid, dissolve 1 tsp salt into 1 cup of water and add more liquid to the cabbage.
• Ferment the cabbage for 3-10 days. After 3 days taste the cabbage, I tend to like cabbage at the 7 day mark, but if you like a milder ferment you can stop the fermentation process at 3 days. Keep in mind that you reach peak nutrition around day 7.While the cabbage is fermenting you may see bubbles rise to the surface, this is ok! That is fermentation working. If you see scum rise to the surface you can skim that off and if any mold begins to appear remove it and do not eat that bit.
• Once you have reached your desired level of fermentation, remove the cheesecloth, and weights from the jar and close with regular mason jar lid. Store in fridge for 2 months or longer. My rule of thumb is as long as it still tastes good, it's good to eat.

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

SAUERKRAUT FOR CANNING

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.