Jam - Canning sauerkraut in a jar recipes
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. Homemade Sauerkraut in a Jar is one of the easiest recipes to make.
How To Make Homemade Sauerkraut in a Mason Jar
Provided by: Emma Christensen
Yields: 8 servings
Number of ingredients: 3
- 1 medium head green cabbage (about 3 pounds)
- 1 1/2 tablespoons kosher salt
- 1 tablespoon caraway seeds (optional, for flavor)
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.0 g
- Carbohydrate: 10.3 g
- Sugar: 5.4 g
- Serving Size: Serves 8
- Protein: 2.3 g
- Fat: 0.3 g
- Calories: 45 cal
- Sodium: 397.5 mg
- Fiber: 4.6 g
- Cholesterol: 0 mg
- Step 1
- Clean everything. When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
- Step 2
- Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
- Step 3
- Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
- Step 4
- Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
- Step 5
- Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
- Step 6
- Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
- Step 7
- Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
- Step 8
- Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
- Step 9
- Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
- Step 10
- Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
SAUERKRAUTWash and slice or chop cabbage, however you prefer to eat it.Pack into clean sterilized quart jars all the way to the neck of the jar . ADD:1 teaspo
Grandmas Canned Sauerkraut
Yields: 0 servings
Number of ingredients: 4
- cabbage (shredded)
- 1 tsp sea salt
- 1 1/2 tsp cider vinegar
- boiling water
- Fill each pint with shredded cabbage.
- Add 1 tsp. salt and 1 1/2 tsp vinegar to each pint. Fill with boiling water.
- Loosely put lids and bands on the pints. They cannot be tight!
- Place the pints in a cool place for 6 weeks.
- Water bath in a canner for 15 minutes.
Sauerkraut In A Jar
Provided by: Anne
Yields: 4 servings
Number of ingredients: 3
- one medium to large head of cabbage
- 1 tablespoon sea salt
- 1 tablespoon caraway seeds
- Calories: 39 calories
- Carbohydrate: 9 grams carbohydrates
- Cholesterol: 0 milligrams cholesterol
- Fat: 0 grams fat
- Fiber: 3 grams fiber
- Protein: 2 grams protein
- Saturated Fat: 0 grams saturated fat
- Serving Size: 1/2 cup
- Sodium: 806 grams sodium
- Sugar: 4 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 0 grams unsaturated fat
- 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