Simple Sauerkraut Recipes For Jars

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.

EASY SAUERKRAUT RECIPE

Steps:

• In a large saute pan, heat the duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and allow to brown, then stir occasionally for another 5 minutes.
• Add in the chopped bacon, mix well.
• Add in the sauerkraut and mix well. Cook for 5 minutes on high, then reduce the heat to medium.
• The sauerkraut is ready when it is golden brown and smells delicious.
• Serve hot and enjoy!

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.

EASY MASON JAR SAUERKRAUT

Steps:

• Wash the cabbage. Remove the large outer leaf and set aside.
• Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick.
• Place the cabbage slices in a large bowl. Sprinkle with salt.
• Mix, squeeze, and massage the cabbage for about 15 minutes, wearing gloves if needed. The cabbage slices will wilt and release liquid, and will look juicy at the end.
• Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon. Leave at least 2 inches of room from the top.
• Pour any cabbage liquid from the bowl into the jar.
• Place an outer leaf you had set aside flat on top of the sliced cabbage to help keep everything under the liquid.
• Add a small jar inside the mason jar, pushing it down on top of the cabbage to weigh it down and submerge in liquid.
• Cover the jar with a cheesecloth and seal the opening with a rubber band. This will ensure that the cabbage breathes without being sealed air-tight.
• Store at room temperature away from sunlight. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jar inside if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
• Start tasting after 7 days. Ferment longer if it needed. When it's tangy enough to your liking, store in the refrigerator. It will keep for months.

THE BEST 2-INGREDIENT SAUERKRAUT RECIPE

Steps:

• Wash your mason jar, tools, and hands thoroughly with natural soap and hot water. When fermenting, you want to give the healthy bacteria a clean environment to prevent mold. I usually pour boiling water into and over the Mason jar after washing it with soap to kill off any potential lingering bacteria.
• Cut your cabbage into quarters, leaving the root end attached. Discard the outermost layers, then save a few of the next layers to weigh the cabbage down in the jar. Do not wash the cabbage-you're relying on the natural healthy bacteria that live on the leaves for the fermentation process.
• Choose your preferred texture. Thinly slice each cabbage quarter into ribbons, or shred it on a box grater for finer sauerkraut. Same with the other tools, if you use the box grater, make sure it's very clean.
• Add the shredded cabbage to a large mixing bowl and cover with salt. Using clean hands, massage the salt into the cabbage for about 30 seconds. It will start to release more liquid. Let it sit for about 3-5 minutes to allow the salt to draw more juice from the cabbage. Massage again for another 30 seconds. It will be very soupy, which is good! The resulting liquid is your fermenting brine.
• Add the shredded cabbage and all of the liquid/brine to your Mason jar. Use the back of a clean wooden spoon to tamp down the cabbage. It should be fully submerged in the brining liquid. There shouldn't be a lot of excess liquid, but the top of the cabbage should be fully submerged. It can take 4-5 hours for enough liquid to extract out of the cabbage and cover it. Just be sure that the shredded cabbage is covered 4-5 hours after putting it in the jar. Place a few of the reserved cabbage leaves on top of the shredded cabbage to weigh it down.
• Cover the jar with cheesecloth or another loose, clean cloth and use a rubber band or kitchen twine to secure it. This allows airflow into the jar and prevents dust or bugs from landing in it.
• Let the kraut sit out at room temperature for 3-7 days. The longer it sits, the more fermented and tangy it will get. In the warmer summer months, 3-4 days is perfect; I let it sit for 5-6 days in winter. Keep it at room temperature out of direct sunlight as the direct sunlight might overheat it. I let mine sit in the pantry or the back of the counter. Within about 24 hours, you'll start to see tiny bubbles forming. That's the lacto-fermentation in action.
• Once it's fermented to your liking, cover the sauerkraut with a tight-fitting lid and store it in the refrigerator for up to two weeks.

HOMEMADE FERMENTED SAUERKRAUT

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

SAUERKRAUT IN A JAR

Steps:

• shred the cabbage using a food processor or mandolin slicer and place it into a large bowl
• sprinkle the cabbage with sea salt and set aside for about 10 minutes to allow cabbage to release water
• once the cabbage starts to release water, use your hands massage the cabbage for a few minutes to expel more water
• stuff the cabbage into a 1-quart mason jar pressing down with your hands as you go
• once all of the cabbage is in the jar continue to press until liquid covers all of the cabbage
• place a smaller glass or weight onto the top of the cabbage
• cover the jar loosely and allow it to sit at room temperature for 5 to 10 days.
• NOTE: fermentation will happen faster in warmer temperatures and it will take longer in cooler temperatures