How To Make Sauerkraut

Sauerkraut

Makes about 12 pints or 6 quarts
Sauerkraut can safely be processed in a water bath canner.

Ingredients:

25 pounds of cabbage
1 Cup pickling or canning salt

Stage 1:

1:  Shred all your cabbage either with a sharp knife or you can use a food processor.

2:  In a large stone crock or glass container, working in 5 lb batches, combine shredded cabbage and 3 tbsp of the pickling salt.  Mix thoroughly and let stand about 15 minutes or until juices start to flow and cabbage wilts slightly.

3:  Using a wooden spoon or your hands press down on the cabbage until the juices come to the top.

4:  Repeat this about 4 times until all cabbage is used up.  Leave about 4 inches of space at the top of the container. 

5:  Sprinkle remaining salt on top of cabbage.

6:  If you don’t have enough juice to cover the kraut, pour brine over it to make sure it is covered.

            How to make brine

Bring 4 cups water and 4 ½ tsp canning or pickling salt to a boil.  Let stand until room temperature.  Pour over kraut if you don’t have enough juice.

 7:  Place a large inverted plate over cabbage mixture and weigh down with several quart jars filled with water with a lid on them.  Keep cabbage under brine by 1 to 2 inches all during fermentation.  Cover with a clean heavy towel and store in a cool place.  70 to 75 degrees.  Every day remove any scum that has formed.  During fermentation gas bubbles will form.  When bubbles stop, fermentation is complete.  Fermentation can take up to 6 weeks.

Stage 2:  Packing Methods

Raw-Pack

1:  Prepare canner, jars, lids, ect..

2:   Pack kraut into jars with the brine leaving ½ inch headspace.  Remove all air bubbles and adjust headspace.  Wipe rim of jars with a paper towel dipped in vinegar.  Put lids on and tighten finger tight.

3:  Place jars in canner making sure they are completely covered with water.  Bring to a boil and process pints for 20 minutes or quarts for 25 minutes.  Remove canner lid, wait 5 minutes, then remove jars and let stand on counter to cool for 24 hours.  Store in a cool dark place.

 Hot-Pack

1:  Prepare canner, lids, jars, ect…

2:  in a large stainless steel pot bring kraut with brine to a simmer over medium high heat.  DO NOT BOIL.  Pack hot kraut with brine into hot jars leaving ½ inch headspace.  Remove air bubbles and adjust headspace if needed.  Wipe rims with paper towel dipped in vinegar.  Place lids on jars and tighten finger tight.

3:   Place jars in canner and make sure they are completely covered with water.  Bring to a boil and process pints for 10 minutes or quarts for 15 minutes.  Remove canner lid, wait 5 minutes then place jars on counter to cool for 24 hours.  Store in a cool, dark place.

Note:  It is not recommended that you try and do this with several small pots.  You need to use one large crock or glass container.  Ball Blue book does say you can use a "Food Grade Plastic Container" if you have to.