Description
Home canning sauerkraut has never been easier! This recipe makes 36 pints so you can enjoy sauerkraut all year long!
Ingredients
Scale
- 50 pounds cabbage
- 2 cups of canning/pickling salt (divided)
Instructions
- Remove a few of the outer cabbage leaves to expose the fresh, inner cabbage head.
- Split the cabbage into quarters, removing the inner core.
- Use a food processor, mandoline, or chef’s knife to slice the cabbage into thin pieces.
- In a large bowl, add 5 pounds of shredded cabbage with 3 tablespoons of pickling salt and mix to combine.
- Allow the mixture to sit for 5 minutes, then press on the mixture with your hands or a wooden spoon until you see liquid pooling at the top.
- Continue adding cabbage to the bowl, 5 pounds at a time, adding salt with each addition and pressing firmly to ensure liquid pools at the top.
- If no liquid forms, you will need to create a simple brine of salt and water and add enough to just cover the top of the cabbage.
- Use a cheesecloth to cover the bowl, and place a heavy bowl on top to ensure the cabbage is beneath the surface of the water.
- Allow the bowl to sit in a warm room (70°F – 75°F) for 2 – 3 weeks.
- Check on the bowl periodically, and remove any blue or orange-tinted liquid that forms along the top. This is a type of yeast that can disrupt the fermentation process if the cabbage is not protected by water and should be immediately removed.
- Once you’re ready to can the sauerkraut, prepare 36 pint jars (or 18 quart jars) for canning by washing and sterilizing the jars, lids, and screw bands.
- Heat the sauerkraut in the brining liquid on the stove to between 125°F – 210°F. Ensure the mixture doesn’t boil.
- Transfer and pack the sauerkraut into hot jars, leaving a ½ inch headspace. Use a clean spoon or spatula to eliminate air bubbles.
- Wipe the rims of the jars clean with a paper towel. Cover with lids and tighten the screw bands to fingertip tight.
- Place a rack in a large stainless steel stock pot or water bath canner and fill halfway with water – bring to a boil.
- Carefully add the jars of sauerkraut using a jar lifter and add boiling water to one inch above the tops of the jars.
- Cover with a lid and process pint jars for 15 minutes and quart jars for 20 minutes.
- Uncover the canner and carefully remove the hot jars. Place them on a countertop for 12-24 hours to cool undisturbed.
- Check that the jars are sealed and remove the screw bands.
- Label the jars of sauerkraut and move them to a cool, dry place to store them. Enjoy!
- Prep Time: 1 hour
- Additional Time: 21 days, 13 hours
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 cup
- Calories: 36
- Sugar: 3.4g
- Sodium: 1249mg
- Fat: 0.3g
- Carbohydrates: 8.1g
- Fiber: 5.5g
- Protein: 1.7g