How to Can Sauerkraut
Although canning sauerkraut isn't difficult, it's a long process that requires a bit of advance planning. The result is worth it though, when you have a cupboard full of tangy, home-canned sauerkraut. It's delicious eaten as is, or incorporated into a number of delicious recipes. Does this Spark an idea?
Things You'll Need
- Approximately 15 lb. cabbage
- 9 tbsp. coarse canning salt
- Large crockery or earthenware container
- Sterile canning jars with caps and lids
Instructions
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1
Remove the tough outer leaves of the cabbage. Place the cabbage on a cutting board, cut it into quarters, and remove the core. Cut the cabbage into thin shreds, or use the large blade of a shredder.
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2
Place the shredded cabbage in a large bowl and sprinkle the canning salt over the cabbage. Let it sit for several minutes. Put the cabbage in an earthenware container and use your hands or a large spoon to push it down so the juice can rise to the surface.
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3
Continue the process until the crockery container is filled, with about 3 to 4 inches to spare. If there isn't enough cabbage juice to cover, make a brine by mixing boiling water and salt. Allow the brine to cool and pour it over the cabbage.
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4
Place a clean plate on top of the cabbage, and put a recloseable plastic bag filled with water on the plate. This will make sure the cabbage stays submerged in the liquid. Put plastic wrap over the mouth of the crockery pot, and a clean, dry towel over the top.
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5
Store the crockery pot in a room that will remain under 75 degrees F and leave it for at least 3 weeks. Check the cabbage every day or two, and use a spoon to remove any scum that forms on the top.
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6
Remove the sauerkraut from the pot and place it in a large soup pot over medium heat. Bring it to a boil, then remove it from the heat and spoon it into hot, sterilized canning jars. Wipe the tops of the jars with a clean, damp cloth and attach the rings and lids.
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7
Process the jars in a boiling water bath canner for 20 minutes. Allow the sauerkraut to cool, and check the seals.
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Tips & Warnings
In a room that stays around 70 degrees F, the cabbage will ferment in about 3 weeks. In a cooler room, it can take up to 6 weeks.
Be sure the room temperature stays between 55 and 75 degrees F at all times. Otherwise the cabbage won't ferment, and can spoil.
