Wednesday, February 11, 2009

Glass Jar Saurkraut

  • Remove outer leaves from cabbage - wash, drain and cut into quarters - discard cores
  • Shred 5 lbs. of cabbage at a time - should be no thicker than a dime - I shredded mine right into the kitchen sink to mix it up with the salt in the following step.
  • sprinkle 3 1/2 Tbsp. salt over cabbage and mix thoroughly
  • pack into clean, glass jars, pressing cabbage down firmly - fill to within 1 1/2" - 2" from top - Juice will form with packing; add water to cover cabbage in jar
  • wipe off jar top, put on lids, but do not seal tightly
  • set filled jars in shallow pan to collect overflow; keep at room temperature for 10 days. Keep cabbage covered with brine (1 1/2 Tbsp. salt - 1 quart water)

To process, clean jar tops; add new lids; process Quart jars in boiling water bath for 30 minutes

A few words to the wise - pack very tightly - I did not pack mine tight enough - after the 10 days, my jars were only 3/4 of the way full. Still tastes the same, but need more.

Your house will reek to high heaven of cabbage/saurkraut smell after day 5. Just warning ya that it will smell - but not in a bad way (but at the same time, I was oh so glad to get to day 10:))


AverettLadyNana said...

Thanks so much for the recipe!
I'll eat the core pieces instead of tossing...I love them raw! With or with out a dash of salt.

Scrappy quilter said...

Thanks for the recipe. I'm going to try this when I can open my windows.

Gari in AL said...

I have a quiestion: How many jars for 5# of cabbage?

Val said...

Thank you so much for this recipe. I will definately try this. It sounds so good.

Judy T said...

Thanks for sharing. I think my grandmother used to make it in a crock and then process it in jars. I'm guessing it would be the same process. I've never made saurkraut. Maybe something new for next year.

Small House said...

This reminded me when I was visiting Up State New York about a 100 years ago. Every morning we would board a bus and it would take us to our destination, and we would drive past a Sauerkraut factory. WOW!!

To tell you the truth I have never tried it. I think maybe it's time!
Have a good day.

Unknown said...

I can almost smell the cabbage right now !!!

Thanks for sharing !


warren said...

I guess we just had bad luck last year...we'll try again. Thanks for posting!