If you’ve ever wanted to try making your own sauerkraut, it’s actually quite easy – and only requires a few simple ingredients. All you need is some cabbage, salt, and water – plus a clean quart jar (or two). Start by chopping up your cabbage into thin strips, then add in a tablespoon or two of salt.
Mix everything together well, then pack it into your jar(s) as tightly as possible. Fill the jar(s) with water, leaving about an inch of headspace at the top. Screw on the lid(s), then set them aside in a cool, dark place for 2-3 weeks.
After that time, your sauerkraut will be ready to eat!
- Prepare all of your ingredients and supplies
- This includes: cabbage, caraway seeds, kosher salt, filtered water, and quart jars with lids
- Shred the cabbage using a sharp knife or a food processor fitted with a shredding attachment
- As you shred, add the cabbage to a large bowl
- Add the caraway seeds and kosher salt to the cabbage and mix everything together well with your hands until the salt is evenly distributed
- Pack the mixture tightly into the quart jars, pressing down as you go so that there is minimal air pockets in the sauerkraut
- Leave about an inch of headspace at the top of each jar
- Pour filtered water into each jar until it reaches just below the level of the shredded cabbage mixture
- screw on the lids and give each jar a few good shakes so that the water mixes in well and helps to pack everything down even tighter 6
- Set your jars out of direct sunlight and let them ferment for 2-3 weeks, checking on them every few days to make sure everything looks ok (no mold growing, etc)
- After 2-3 weeks, transfer to cold storage (a fridge or basement) and enjoy!
How to Make Sauerkraut in a Mason Jar (The EASY Way!)
How Much Salt Do You Put in a Quart of Sauerkraut?
Adding salt to sauerkraut is a personal preference. Some people like to add a lot of salt, while others prefer less. The amount of salt you add will also depend on the type of salt you are using.
kosher or pickling salt will have a different flavor than table salt.
If you are using kosher or pickling salt, start by adding 1 tablespoon per quart of sauerkraut. If you are using table salt, start with 1 teaspoon per quart.
You can always add more later if you want it saltier.
When adding salt to sauerkraut, make sure to mix it in well so that all the cabbage is evenly coated. This will help ensure that your kraut has a consistent flavor throughout.
How Long Do You Process Quart Jars of Sauerkraut?
Assuming you are referring to processing quart jars of sauerkraut in a water bath canner, the answer is as follows.
The time needed to process sauerkraut in a boiling-water canner depends on the style of kraut and the jar size. Raw-packed kraut takes longer to heat than kraut that has been heated before packing.
Heating times also vary with jar size; smaller jars require less heating time than larger jars do.
For raw-packed kraut, allow 30 minutes for pints and 40 minutes for quarts. For kraut that has been heated before packing, allow 15 minutes for pints and 20 minutes for quarts.
If you live at an altitude above 1,000 feet (300 m), increase processing time by 5 minutes per batch.
How Do You Make Sauerkraut Step by Step?
Sauerkraut is a delicious, probiotic-rich food that’s easy to make at home. The key to making great sauerkraut is to use fresh, high-quality ingredients and to give the cabbage plenty of time to ferment. Here’s a step-by-step guide to making your own sauerkraut:
1. Start with fresh, crisp cabbage. Rinse the cabbage well and remove any brown or wilted leaves. Cut the cabbage into quarters and then slice it thinly (a mandoline slicer comes in handy for this).
2. Place the cabbage in a large bowl and add 1-2 tablespoons of salt. Massage the salt into the cabbage until it begins to release its juices.
3. Transfer the salted cabbage to a clean glass jar or crock, packing it in tightly as you go.
Be sure to leave about an inch of headspace at the top of the jar.
4. Cover the jar with a clean cloth or coffee filter and secure with a rubber band or canning lid (loosely screwed on). Let the jar sit at room temperature out of direct sunlight for 3-5 days, opening it once daily to release any built-up pressure.
After 5 days, taste your sauerkraut—if it’s fermented to your liking, transfer it to cold storage (a fridge or root cellar); if not, let it ferment for another day or two before tasting again. Enjoy!
How Much Water Do I Add to Sauerkraut?
If you’re wondering how much water to add when making sauerkraut, the answer is not very much. In fact, you don’t need to add any water at all if you’re using fresh cabbage. The cabbage will release enough water as it’s shredded and massaged that you won’t need to add any additional liquid.
If you are using pre-shredded cabbage or sauerkraut mix from the store, you may want to add a small amount of water just to help get the fermentation process going. But even then, only add a few tablespoons at most. You really don’t want there to be too much liquid in your kraut since that can lead to mushy results.
So when in doubt, err on the side of less water rather than more. Your sauerkraut will thank you for it!
Credit: leitesculinaria.com
How to Make Old Fashioned Sauerkraut
Sauerkraut is a traditional German dish made of fermented cabbage. It is an excellent source of probiotics and has many health benefits. Making your own sauerkraut is easy and only requires a few simple ingredients.
To make sauerkraut, you will need:
-1 medium head of cabbage, cored and shredded
-2 tablespoons of salt
-1 tablespoon of caraway seeds (optional)
-1 clean glass jar with a tight fitting lid
Instructions:
1. In a large bowl, combine the cabbage, salt, and caraway seeds. Massage the mixture with your hands for 2-3 minutes to release the cabbage juices.
2. Pack the mixture tightly into the jar, using a spoon or your fist to compact it as much as possible.
Leave about 1 inch of headspace at the top of the jar.
3. Seal the jar tightly and place it in a cool, dark place for 3-4 weeks to ferment. Check on the sauerkraut every few days, opening the lid to release any built up pressure.
After 3-4 weeks, transfer to cold storage (a fridge or cellar) and enjoy!
Conclusion
This blog post outlines the simple process of making sauerkraut at home in quart jars. The author provides clear instructions and photos to guide readers through each step, from chopping the cabbage to adding the brine. They also offer helpful tips for ensuring a successful ferment, like using fresh, firm cabbage and keeping the jars out of direct sunlight.
With this easy method, anyone can enjoy homemade sauerkraut all year long!