Friday, June 29, 2012

Easy Sauerkraut In A Jar

It's canning time at our farm. . .




Some of the local grocery stores have been running cabbage on sale lately--for as little as 29 cents per pound! So, I've been taking advantage of it, and adding to our supply of homemade sauerkraut.


If you've never tasted homemade "kraut", then you're in for a treat. It's nothing like the bought canned variety. For years, John's told me over and over, "Don't feed me kraut. I may have German blood but I don't like kraut!"

Well, as some of you know, I rarely take "no" for an answer. So, I coaxed him one day into trying a kraut salad I'd made from one of Mom's old recipes.
"That's not kraut!"
"Yes, it is. Have some more."
"Nope. Nope. That can't be kraut! It doesn't taste like any I've ever had!"
He's been eating it ever since.

What's the difference?
Our kraut is milder--and sweeter--and can be adjusted to suit your taste. 
 It's quick and easy--and you can make one jar or 100 jars. The technique is the same.

All that said, here's my really, really simple way to make kraut. . .


Cabbage. . . .Clean Pint Jars. . . .



 
Shred Cabbage. . . .Pack TIGHT in pint jars. . . .

Add 1/2 tsp canning salt, 1/2 tsp sugar*, and 1 T white vinegar* to each jar. . . .Pour boiling water into jar within 1/2" of the top. . . . . Run a stainless steel knife down the sides to let as many air bubbles escape as possible. . . .
Wipe off rim of jar with a clean, damp cloth. . . .
*Note: sugar & vinegar can be adjusted to taste but maintain the same ratio
Double the recipe if using Quart Jars. 

 
Place heated lids on top of jar. . . .Add ring. . . .And, tighten down. . . .
(I use my old rusted rings--the vinegar may cause more rust.)

 Set jars in a pan and in a dark place for 7-14 days. . . . You'll see the cabbage turn from green to a whitish, yellow. . . .

Once the kraut looks ready, process it in a water bath for 20 minutes. . . . Leave rings on for 24 hours. . . Remove rings only. . . .Your kraut will be ready to eat in 2 weeks!

Wasn't that easy? 
John encourages you to try it. . . .Even thought he's still not convinced it's kraut!

I'll share Mom's recipe for Kraut Salad in the coming week. . .

Post Script: There seems to be some question as to whether this is pickled cabbage or fermented sauerkraut. According to the dictionary,  "Fermentation is the conversion of a carbohydrate such as sugar into acid." With this definition, this recipe IS the fermentation that occurs when you set the jars aside for the 7-14 days. The combination of the cabbage, sugar, vinegar, salt, and hot water causes the reaction--the same reaction you get in a crock, just on a smaller scale. I hope this clears up any questions. . . .and thanks for asking. . . .I always appreciate any comments or questions. . . .

RECIPE IS FOR PINT JARS. . .
DOUBLE THE RECIPE IF USING QUART JARS

I'm Sharing this Recipe with: *Frugal Days, Sustainable Ways #34

 

4 comments:

The Farmer's Daughter said...

I see where this recipe is being Pinned on Pinterest! Good deal!!!!!

emjs181 said...

Helloo.. I'm sure you realize this, but what you're actually doing is just pickling the cabbage. Not fermenting it - which is what sauerkraut is. But it still looks good!

Teresa Martin said...

I love how you clarified the pickling and fermenting have 2 heads of cabbage in fridge. Off to make kraut and I love your blog. Oh and I have some traditional kraut in the crock now. Going to see which is better the old way or this way.

miranda koltze said...

These are Quart jars you used correct?

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