Canning kraut in quart jars is a great way to have it on hand all winter long. The best part is that it’s so easy to do! Here’s what you’ll need:
-4 large heads of cabbage
-1 cup of canning salt
-2 tablespoons of caraway seeds (optional)
- 1) Sanitize your jars and lids
- Boil them for 10 minutes, then let them air dry
- 2) Chop up your cabbage into thin strips
- You can also add in other vegetables like carrots, onions, or garlic at this point
- 3) Pack the cabbage tightly into the jars, leaving about an inch of headspace at the top
- 4) In a bowl, mix together water, salt, and any desired spices (caraway seeds are traditional)
- Pour this over the cabbage until it is fully covered
- 5) Place the lids on the jars, screwing them on loosely
- Set the jars aside in a cool, dark place for 3-4 weeks while they ferment
- 6) After 3-4 weeks, tighten the lids on the jars and move them to cold storage (a refrigerator or cellar)
- Kraut will keep for several months in cold storage
How to Make Sauerkraut in a Mason Jar (The EASY Way!)
How Much Salt Do You Put in a Quart of Sauerkraut?
The amount of salt you put in sauerkraut depends on how salty you want the final product to be. A good rule of thumb is to use about 1 tablespoon of salt per quart (4 cups) of cabbage. This will give you a nicely seasoned sauerkraut that is not too salty.
If you are using pre-shredded cabbage, you may need to add a little more salt since it tends to be less flavorful than freshly shredded cabbage.
Do You Seal the Jar When Making Sauerkraut?
If you’re planning on making sauerkraut, you might be wondering if you should seal the jar. The answer is yes, you should seal the jar when making sauerkraut. There are a few reasons for this.
First of all, sealing the jar will help to keep out any unwanted bacteria or contaminants. You don’t want anything getting into your sauerkraut that could potentially spoil it.
Secondly, sealing the jar will help to keep in all of the flavor and nutrients.
You worked hard to make delicious sauerkraut, so you’ll want to make sure none of those flavors escape by sealing up the jar tightly.
Lastly, sealing the jar will create a nice vacuum effect which will help to keep your sauerkraut fresh for longer. Once opened, vacuum-sealed jars of sauerkraut can last for several months in the fridge without going bad.
So if you’re looking to enjoy your homemade sauerkraut for as long as possible, make sure to seal it up tight!
How Much Salt Do You Put in a Pint of Sauerkraut?
If you’re making sauerkraut from scratch, you’ll need to add salt to the mix in order to help preserve the cabbage. The amount of salt you’ll need will depend on how much cabbage you’re using, but a good rule of thumb is to add 1 tablespoon of salt for every 5 pounds (2.3 kg) of cabbage. Once the cabbage is salted, massage it with your hands until it starts to release its juices.
Then pack it into a clean jar or container, leaving about an inch (2.5 cm) of headspace at the top.
Make sure to press down on the cabbage as you’re packing it into the jar, so that its juices rise up and cover the vegetables. If there’s not enough liquid, add some filtered water or freshly squeezed lemon juice until everything is submerged.
Once all the cabbage is packed in, seal the jar tightly and store it in a cool, dark place for 2-3 weeks while fermentation takes place. After that time period has passed, your homemade sauerkraut will be ready to enjoy!
How Do You Make Sauerkraut Step by Step?
To make sauerkraut, you will need:
-1 head of cabbage
-1 tablespoon of salt
-1 teaspoon of caraway seeds (optional)
-a clean, glass jar with a tight fitting lid
Step 1: Remove any wilted or damaged leaves from the cabbage.
Cut the cabbage in half and then slice it very thinly. You can also shred the cabbage if you prefer.
Step 2: In a large bowl, combine the cabbage with the salt and caraway seeds (if using).
Use your hands to massage the mixture until the cabbage is wilted and has released some liquid. This will take about 5 minutes.
Step 3: Transfer the mixture to your clean glass jar, packing it down tightly as you go.
Make sure there is at least an inch of space at the top of the jar. Pour any remaining liquid overtop.
Step 4: Place a lid on top of the jar, making sure it is sealed tightly.
Set the jar in a cool, dark place for 2 weeks to allow fermentation to occur.
Step 5: After 2 weeks, open up your jar and give your sauerkraut a taste!
Credit: leitesculinaria.com
How to Make Old Fashioned Sauerkraut
Making sauerkraut is a simple process that has been used for centuries to preserve cabbage. Cabbage is a superfood that is high in vitamins and minerals, making it a great addition to your diet. Sauerkraut is also probiotic-rich, meaning it contains beneficial bacteria that can improve gut health.
To make sauerkraut, you will need:
-1 head of cabbage, shredded
-2 tablespoons of salt
-1 quart-sized mason jar with lid
Instructions:
1. In a large bowl, combine the shredded cabbage and salt.
Massage the salt into the cabbage until it begins to release its juices.
2. Pack the cabbage tightly into the mason jar, pressing down on it as you go so that the juices rise to the top. Be sure to leave about an inch of headspace at the top of the jar.
3. Close the lid tightly and store in a cool, dark place for 3-4 weeks. During this time, check on your kraut occasionally to make sure mold isn’t forming on the surface (if it is, just skim it off). After 3-4 weeks, your kraut will be ready to eat!
Conclusion
If you’re looking for a simple, delicious way to add more probiotics to your diet, look no further than kraut! Kraut is fermented cabbage (and sometimes other veggies) that’s full of beneficial bacteria. It’s easy to make at home using quart jars, and the process is pretty straightforward.
Here’s what you’ll need to do:
1. Start with clean, fresh cabbage. Remove any wilted or brown leaves and slice the cabbage into thin strips.
2. Place the cabbage in a large bowl and mix in 1-2 tablespoons of salt. Massage the salt into the cabbage until it starts to release some moisture.
3.Pack the cabbage tightly into clean quart jars, leaving about an inch of headspace at the top of each jar.
Use a wooden spoon or your fist to pack it down as you go.
4. Once all of the jars are packed, set them aside in a cool, dark place for 2-3 weeks while they ferment. You may see some bubbles forming during this time – that’s normal!
Just make sure to check on them every few days and give them a burp (open the lid briefly to release any built-up pressure).
5. After 2-3 weeks, remove the lid and take a taste test!