naturally fermented kraut in canning jars
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always consult The Old Farmers Almanac for nature's signs that it's time to get busy making kraut. Choose firm Flat Dutch cabbage heads. Hybrid cabbages just don't work right
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yield
3 quart sized jars
prep time
30 Min
method
No-Cook or Other
Ingredients For naturally fermented kraut in canning jars
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1 galshredded and finely chopped cabbage
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2 Tbspsalt
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1 Tbspsugar
How To Make naturally fermented kraut in canning jars
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1Trim up the stalks to poke down into the mason jars later on.
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2Shred the cabbage and finely chop it up.
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3Combine 1 gallon of chopped cabbage in a large bowl with salt and sugar. Mix it all up thoroughly.
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4Put the mixture in Quart Mason Jars, packed lightly. leaving about an inch of head space. Stick the trimmed stalks down in the center of the jars.
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5Place the lids on the jars, firmly but not tight, so the built up gases can escape.
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6Store the jars in a cool dark place where the temperature is between 65 and 70 degrees.
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7After 14 days tighten the lids. The process should be complete in 30 to 60 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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