If you’ve ever had sauerkraut, you know it’s a delicious way to add some zing to your meal. But did you know that it’s also incredibly easy to make at home? All you need is a jar, some cabbage, and a few other simple ingredients.
In this post, we’ll show you how to make your own sauerkraut in jars.
Sauerkraut is a fermented food that has been around for centuries. It’s made by shredding cabbage and adding salt, then allowing the mixture to ferment for several weeks.
The fermentation process breaks down the cabbage’s cell walls and releases lactic acid, which gives sauerkraut its characteristic tangy flavor.
- Rinse and trim the cabbage, discarding any bruised or outer leaves
- Shred the cabbage using a knife or food processor, then place it in a large bowl
- Sprinkle the shredded cabbage with salt, using about 1 tablespoon of salt for every 5 cups of cabbage
- Mix everything together thoroughly, then let the cabbage sit for 10 minutes to allow the salt to draw out some of its moisture
- Meanwhile, sterilize your jars and lids by running them through the dishwasher (or boiling them for 10 minutes)
- Once the jars are sterilized, pack the cabbage tightly into each one, pressing down firmly as you go so that it’s all snugly packed in there without any big air pockets
- Pour any remaining brine from the bowl over top of the sauerkraut until each jar is filled to within ½ inch of the rim
- 8 9 Seal up your jars tightly with their lids and set them aside at room temperature out of direct sunlight for 2-3 weeks while fermentation takes place
How to Make Sauerkraut in a Mason Jar (The EASY Way!)
How Do You Ferment Sauerkraut in a Jar?
If you’ve ever had store-bought sauerkraut, you were probably surprised by how different it tasted from homemade. That’s because most commercially made sauerkraut is pasteurized, meaning that it’s been heat-treated to kill bacteria. While this may make the kraut shelf-stable, it also kills the beneficial probiotic bacteria that are so good for your gut health.
Fortunately, making your own fermented sauerkraut at home is easy and only requires a few simple ingredients: cabbage, salt, and water. The key to successful fermentation is to create an environment that is conducive to the growth of healthy probiotic bacteria while preventing the growth of harmful bacteria.
Here’s how to do it:
1. Start with fresh, crisp cabbage. Remove any wilted or yellowed leaves and slice the cabbage thinly. You can do this by hand or in a food processor fitted with a slicing attachment.
2. Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage until it begins to release its juices. This will take about 5 minutes.
3. Transfer the salted cabbage to a clean glass jar (or jars). Pack it in tightly, using your hands or a wooden spoon to press down on it as you go. Be sure to leave about 1 inch of headspace at the top of the jar(s).
4. Pour any juices that have accumulated in the bottom of the bowl over top of the packed cabbage in the jar(s). If there isn’t enough liquid to cover all of the cabbage, add filtered water until it’s completely submerged beneath liquid (this is important!). Screw on lid(s) snugly but not too tight – you want gasses produced during fermentation to be able escape slightly or else your jars could explode!
:O Place jar(s) on a plate or tray lined with a towel in case they bubble over during fermentation (which is normal!). Store them out of direct sunlight and away from drafts for best results.
5Allow kraut to ferment for 3-6 weeks before transferring to cold storage (fridge). The longer you allow it ferment,the more sour/tangy it will become – so adjust according time accordingly based on your personal preferences!
How Long Does Sauerkraut Last in a Glass Jar?
Assuming you are talking about store-bought sauerkraut in a glass jar:
Sauerkraut will last for an indefinite amount of time as long as it is stored properly. Store-bought sauerkraut is typically sealed in an airtight jar and does not need to be refrigerated until opened.
Once opened, sauerkraut should be refrigerated and will last for 1-2 months.
Do You Cook Sauerkraut from a Jar?
If you’re looking for an easy way to add sauerkraut to your diet, cooking it from a jar is a great option. While you can find fresh sauerkraut at many supermarkets, the fermented cabbage dish is also available in jars.
Sauerkraut is made by fermenting cabbage with salt and other spices.
The fermentation process breaks down the sugars in the cabbage, which gives sauerkraut its characteristic sour flavor. Fermented foods like sauerkraut are also rich in probiotics, which are beneficial for gut health.
When buying jarred sauerkraut, make sure to look for brands that use traditional fermentation methods.
You should also check the ingredient list to make sure that the only ingredients are cabbage, water, salt and spices. Avoid brands that add vinegar or other preservatives, as these can inhibit the growth of probiotics.
To cook sauerkraut from a jar, simply heat it in a pan over low heat until it’s warmed through.
You can then add it to sandwiches, tacos or any other dish where you would like a little sour flavor. If you find that the flavor of sauerkraut is too strong for your taste, try diluting it with some water or broth before cooking.
What is the Best Container to Make Sauerkraut?
Sauerkraut is a fermented cabbage dish that originates from Germany. It is made by salting cabbage and allowing it to ferment in its own juices. The fermentation process creates lactic acid, which gives sauerkraut its characteristic sour taste.
There are many different types of containers that can be used to make sauerkraut, but the best option is a glass or ceramic jar with a tight-fitting lid. This will allow the cabbage to ferment properly while keeping out oxygen and other contaminants. Make sure to clean the jar thoroughly before using it, and sterilize it if possible.
When making sauerkraut, use about 2 pounds (1 kg) of cabbage per quart (liter) jar. Chop the cabbage into thin strips and mix it with 1 tablespoon (15 ml) of salt per pound (500 g). Pack the cabbage tightly into the jar, pressing down on it so that the juices are released.
The level of liquid should reach at least 1 inch (2.5 cm) above the cabbage.
Place a weight on top of the cabbage to keep it submerged, then seal the jar tightly with a lid. Store the jar in a cool, dark place for 3-4 weeks while fermentation takes place.
Credit: abraskitchen.com
How to Make Old Fashioned Sauerkraut
If you’re in the mood for some old-fashioned sauerkraut, here’s a recipe that will give you the goods. You’ll need:
1 head of cabbage, shredded
2 tablespoons of salt
1 tablespoon of caraway seeds (optional)
1 quart of boiling water
In a large bowl, combine the cabbage, salt, and caraway seeds. Pour the boiling water over top and stir to combine. Let the mixture sit for at least 30 minutes so the cabbage can soften.
Once the cabbage has softened, transfer it to a clean glass jar. Pack it in tightly, leaving about an inch of headspace at the top. Put a lid on the jar and screw it on tight.
Set the jar aside at room temperature and let it ferment for 3-4 weeks. Check on it occasionally to make sure everything is going as planned – you should see bubbles forming in the jar and liquid rising to the top. After 3-4 weeks, your sauerkraut is ready to eat!
Enjoy as is or use it as a topping for sandwiches or salads.
Conclusion
This blog post walks readers through the process of making sauerkraut in jars. The author starts by explaining what sauerkraut is and why it’s good for you. She then lists the supplies you’ll need to get started.
After that, she walks you through each step of the process, from chopping the cabbage to packing it into jars. Throughout, she offers tips on troubleshooting common problems. By the end, you should have everything you need to make your own delicious sauerkraut at home!