EASY HOME-CANNED SAUERKRAUT
Homemade cabbage sauerkraut that can be made in small batches and home-canned that is every bit as delicious as the more extensive and time-consuming recipes.
Provided by Emily Tisdale
Time P6DT13h10m
Yield 24
Number Of Ingredients 3
Steps:
- Inspect 4 half-gallon glass jars for cracks. Clean jars and place right-side up on a rack in a large pot. Fill the jars and pot with water to 1 inch above the tops of the jars. Bring to a boil. Boil for 10 minutes, then remove jars.
- Firmly pack cabbage into the sterilized jars to within 2 inches of the top; you may only fill 3 jars. Add 2 tablespoons pickling salt to each jar, then pour in water to within 1 inch of the top. Place a clean paper towel on top of each jar and secure a rubber band to keep it in place.
- Set jars in a baking dish (in case brine bubbles over during fermentation) at room temperature, and allow to sit for 6 days. Each day, skim and discard any mold from the surface, and press cabbage down under the liquid with a spoon. Replace paper towels if necessary.
- When sauerkraut has fermented, inspect 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm soapy water.
- Skim and discard any mold from the surface of the sauerkraut. Firmly pack sauerkraut into the hot, sterilized pint jars to within 1 inch of the top. Pour brine over the sauerkraut to within 1/2 inch of the top. Wipe rims with a clean damp cloth. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 1764.5 mg, Sugar 3.6 g
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