I big thank you to everyone who sent in their favorite sauerkraut recipes. I thought the ones with the additional spices sounded really good, but in the end I decided to try Zoe’s recipe so I didn’t have to make a trip to the store to get the spices. I do think I will make an additional batch, spices included, in the next week or two when the other cabbages are ready to pick.
Zoe is an awesome cook, and you can read more of her amazing recipes on her blog, Whole Eats & Whole Treats . Here is the recipe she left for me in the comment section of How to Pick a Cabbage.
We much prefer homemade kraut to the bought stuff! Here’s how I do it:
1. Sterilize quart jars. 1 jar holds about 2 pounds of cabbage.
2. Shred each head in dime-thin pieces after removing the outermost leaves.
3. Sprinkle 1 T salt over cabbage each two pounds of cabbage.
4. Mix well with hands and let sit 10 minutes to let juices start to draw.
5. Pack tightly (as in, super tight and no air bubbles). Juice will form and should reach the tippity top of the jars.
6. Place lids LOOSELY on top of jars (I partly screw the rings on).
7. Put jars in a dish pans or baking dishes with sides to catch drips.
8. Let jars sit at room temp for 7 – 10 days. The jars will bubble and mold will form on the juices in the pans. When the brine level all of the sudden drops, the kraut is done.
9. Either keep the kraut in the fridge for a few weeks or if you want to store it longer, you’ll have to can it.
10. To can kraut, press it down in the jars with a wooden spoon to remove air bubbles lower in the jar. Fill the remaining space to within a half inch of the top of the jars with the following brine: 1 T salt dissolved in 4 cups of water.
11. Place clean, sterilized lids and rings on the jars (this time screwing the rings down firmly). Place in your canner and fill canner to the tops of the jars with water. Bring to a boil and let boil nicely for about 30 minutes.
12. Remove jars from canner and let cool to room temp before removing rings and washing in soapy water. Store in a cool, dark, dry place.
My biggest concern is that my house is going to smell like a German weiner shop.
So we’ll see.
~Mavis
Has anyone had the chance to get their hands on a copy of Pickled by Kelly Carrolata?
Bethany says
Lea at Nourishing Treasures just did an amazing experiment testing a bunch of different methods/vessels for making sauerkraut that is delicious and safe. It’s important that there not be exposure to oxygen. Check it out here: http://www.nourishingtreasures.com/index.php/2012/07/03/sauerkraut-survivor-final-report/
Misty Hill says
Sort of like how I make my kraut-except I also add 1Tblsp. of white vinegar to each jar. After if finishes fermenting I clean off the jars/tighten the lids and place the jars in our pantry-they last well over a year 🙂 Hope yours turns out good!
Joyce Tucker says
My Mom and my Grandmother before her, made homemade sauerkraut (in a crock) for as long as I can remember. They always added a slice of beet mixed throughout the crock. This resulted in a rosy pink colored kraut. All I know is pink kraut.:)
Maggie says
Signed up for your blog yesterday….love it, love it, love it!
Debbie says
Have you ever used a Chinese pickling jar? My sister in law gave me one for Christmas that I am eager to try out, but not quite sure how to use…unfortunately, neither is she. ; )
Theresa says
I made 16 pints of your sauerkraut on the 2nd of July and went to open a jar tonight and it isn’t sour like most sauerkrauts. What did I do wrong?
Linda Harvey says
I allow my Kraut to sit in a dark room for at least three months. Then I put in smaller jars and process. I get raves and they ask for more.
I use half gallon jars. Put chopped cabbage in large pan, add salt and let sit for about an hour stirring frequently. Then pack tightly in jars leaving about five inches of space. Cover with cabbage leaves and I use a gallon freezer bag put inside on top of the leaves then fill with water. You may have to add additional water to the jar to cover cabbage and leaves completely. Set aside and allow to vent. Special lids are available for this.
Karen Jackson says
When I have extra cabbage I make this canned Amish slaw. It is still crunchy when it comes out of the jar, even two years later.
Of course, we also make kraut and chow chow too.
The most versatile canned use of it is the Amish slaw, I just rinse away the brine on it and then fry it up as usual or used it in any other dish that calls for cabbage.
https://www.justapinch.com/recipes/side/vegetable/canned-cole-slaw.html