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
- 10 cups Cabagge 1 large head
- 1 tablespoon Sea Salt or Kosher Salt
- 1 tablespoon 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
Serving: 1gCalories: 28kcal
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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