Naturally Fermented Kraut In Canning Jars Recipe

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Naturally Fermented Kraut in Canning Jars

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Serves:

3 quart sized jars

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 gal
shredded and finely chopped cabbage
2 Tbsp
salt
1 Tbsp
sugar

Directions Step-By-Step

1
Trim up the stalks to poke down into the mason jars later on.
2
Shred the cabbage and finely chop it up.
3
Combine 1 gallon of chopped cabbage in a large bowl with salt and sugar. Mix it all up thoroughly.
4
Put 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.
5
Place the lids on the jars, firmly but not tight, so the built up gases can escape.
6
Store the jars in a cool dark place where the temperature is between 65 and 70 degrees.
7
After 14 days tighten the lids. The process should be complete in 30 to 60 days.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Heirloom