Last fall my Mom and I made some homemade sauerkraut and it was TOTALLY easy to do! Well, we finally had a chance to eat our product! Every New Year’s Day we always have pork and kraut, except this year we had our own kraut! :) And it was DELICIOUS!! This posts shows how we canned the sauerkraut. It’s REALLY easy!! :) ENJOY!!
- canning salt
- Remove outer leaves and any undesirable portions from the head of cabbage.
- Wash and drain.
- Cut into halves/quarters and remove core.
- Shred the cabbage into the thickness of a dime.
- In a large bowl mix 3 tblsp of salt with 5 lbs of cabbage.
- Let salted cabbage stand for several minutes to wilt slightly.
- Pack salted cabbage firmly and evenly into a large pickling container. Use a wooden spoon to press down firmly until juice comes to the surface.
- Repeat shredding and salting along with packing until the container is just filled within 3-4 inches of the top. If the juice doesn’t cover cabbage, add brine: 1-1/2 tblsp salt to 1 qt water (bring to a boil and cool).
- Cover cabbage with plastic bag and add weighted lid on top.
- Sit at room temperature (70-75 degrees) for 3-6 weeks. Be prepared to remove scum and formation each day.
- Bring sauerkraut to a simmer, do not boil.
- Pack cabbage into jars leaving 1/2 inch headspace.
- Perform normal canning routine.