Learn how to make mason jar sauerkraut with cabbage, salt, and a mason jar. This step by step tutorial will show you just how easy it is. Whether you grow your own cabbage or buy it from the store making your own sauerkraut is fun and rewarding.
Every year we eat pork and sauerkraut on New Year's day for good luck. I usually buy canned sauerkraut from the grocery store. This year I decided I would try to make my own, using fresh cabbage and a mason jar. It tastes delicious with a great fresh flavor. You also need a clean quart size mason jar, some kosher or sea salt, and if you'd like some caraway seeds.
Easy Mason Jar Sauerkraut
First, make sure you are working in a clean area and start with a large head of cabbage. Peel off some of the outer leaves, remove the core, and slice thinly.
Layer the cabbage with a couple of teaspoons of salt, and let it sit for about an hour in a large bowl.
Once it starts to break down start packing the cabbage in the jar and using a wooden spoon, really pack it in. Add the juices on top and make sure there's enough to cover. If not, make a brine, by dissolving a teaspoon of salt in a cup of water.
You need to make sure the cabbage stays below the liquid. Many fancy crocks have special ceramic plates for this purpose, but I used a plastic bag filled with a little brine and it did the trick.
Next, find a cool dark place to keep the jars for about three to four weeks. I placed mine in a loaf pan in a lower cabinet. After the first week, the jars had bubbled up and leaked into the loaf pan. Just loosen the lids slightly, and let a little air out, and then tighten them up again. Then wipe down the outside of the jars and clean the pan before setting the jars back in the cupboard.
Just a day or two shy of a month, and we had lovely fermented sauerkraut.
Mason jar sauerkraut, who knew it was so easy? The little seeds are caraway seeds, which we like, but are optional.
How Long Does Homemade Sauerkraut Last?
It should last in the refrigerator for 4 to 6 months. Be sure to keep it well sealed with a tight lid to prevent bacteria from entering the jar.
What Can You Do With Sauerkraut?
- Eat it as a simple side dish to any meal.
- Add it to sandwiches.
- Top a hotdog brat, sausage, or burger.
- Cook it with pork, kielbasa and serve it over mashed potatoes on New Year's Eve.
We cooked this yummy sauerkraut with some ribs and a small pork roast in the crockpot. It was really good. Now I think I'm going to have to make a few more to keep on hand. I may never go back to store-bought again.
Need another reason to make homemade sauerkraut?
Check out this article from Health Impact News about just how good sauerkraut is for your health.
More Great Cabbage Recipes
Homemade Sauerkraut in Mason Jars
Learn how to make homemade sauerkraut with cabbage, salt, and a mason jar. This step by step tutorial will show you just how easy it is.
Ingredients
- Large head of Cabagge
- Sea Salt or Kosher Salt
- Caraway seeds (optional)
Instructions
- Take a large head of cabbage. Peel off some of the outer leaves, remove the core.
- Using a sharp knife slice thinly or shred cabbage
- Layer the cabbage with a couple of teaspoons of salt in a large bowl and let it sit for about an hour.
- Once it starts to break down start packing the cabbage in a clean quart mason jar. Use a wooden spoon to really pack it in.
- Add the juices on top and make sure there's enough to cover. If not, make a brine, by dissolving a teaspoon of salt in a cup of water.
- To make sure the cabbage stays below the liquid use a plastic bag filled with a little brine to weigh it down.
- Place the jar(s) in a pan and find a cool dark place (away from direct sunlight) to keep the jar for about three to four weeks.
- If you notice that the jar has bubbled up and leaked into the pan, loosen the lid slightly, and let a little air out then tighten again.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 112mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Kay Bowles
Hi Patti! We love sauerkraut but I have never considered making my own. I am clearly missing something though...when you said add juices to the jar, are we adding saltwater brine once we have packed all the cabbage in, to ensure liquid is above the top? Is the baggie with brine also added because cabbage will float above the liquid if not weighted down? I think I am overanalyzing this...sorry for my confusion. I think I am confused because I always assumed vinegar was involved in this process....and it clearly isn't! Thank you for another great blog!!! Kay
Patti Estep
Kay, you are not over-analyzing. My directions were unclear. You want to place the sliced cabbage and salt in a bowl first and let it sit. It will make some liquid on the bottom. Then pack it into the jar pouring the liquid over the top. If there isn't enough to cover make some brine. If you have extra brine you can use it in a baggie to weigh down the cabbage but just water works too. I hope that helps and you enjoy your own homemade sauerkraut.
Kim
Hi. Can't wait to make the raspberry schrub. I'll have fresh raspberries from my garden soon, perfect for the schrub. So refreshing on a hot summer day. Thanks for the recipe! Have a great day. Kim
Patti Estep
Thanks Kim. I hope you enjoy it.
Renee Fuller
A great recipe tutorial and one day I will have to try to make this but already know hubby won't eat it LOL
Patti Estep
It's weird but my husband love sauerkraut, yet he hates brussel sprouts? Sometimes we just have to make them for ourselves. Thanks for stopping by.
Heather @ New House New Home
You make it look so easy!!! I never knew that about eating it on New Years Day.
Patti
Hi Heather,
I can't say whether it's an old wive's tale but we do it out of tradition and we like the taste too!
THanks for stopping by.
Earlene Ginter
We love krut,so will try this, I often put it in the crock pot with pork roast also have a salad krut recipe. I did about 2doz padded hangers, with old nylon hose now to cover them I have been very ill,so am doing small projects that donot take much thinking and can stop in the middle.
Patti
Hi Earlene,
Sorry to hear you are ill. I hope you enjoy the sauerkraut as much as we did and are feeling better very soon.
Patti