Sauerkraut

Lolly St John

By
@lolstjohn

I got this recipe from my Mother-in Law, Kay Cross. She has sadly passed on, but she lives on in our hearts, and her recipes are the BEST! If you like Sauerkraut, you will LOVE this homemade Kraut! If you don't like Sauerkraut, you will find you LIKE this homemade sauerkraut. No store bought Kraut can come close to comparing to the amazing flavor of this homemade Kraut, and it is so easy. Enjoy!

PS: You will find the best price on cabbage in late Summer / early Fall.


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Rating:

Serves:

Many all year

Prep:

4 Hr

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

18 lb
cabbage
1 box
pickling salt

SPECIAL EQUIPMENT

5 gal
plastic bucket
3
tall kitchen garbage bags with twisty ties
water
canning jar grips
sauce pan
canning kettle or canning steamer
18 pint size wide mouth canning jars
wide mouth jar funnel
pot holders
kitchen towel to set jars on
meat slicer
marker to identify and date product
kitchen scale
flower planter base on wheels/casters

Directions Step-By-Step

1
Measurements:
· 5 pounds cabbage per
· 3 tablespoons pickling salt
2
Place the bucket on a Flower Planter Base with caster on wheels. (You can find these in any Garden Store)
3
Line your 5 gallon bucket with two garbage bags stretched over the outside of the bucket.
4
Quarter cabbage and remove core. Remove dry outer leaves. Weigh 5 pounds on Kitchen Scale.
5
Chop or grate cabbage, 1/8 to 1/4 thickness, with a meat slicer.
6
Place cabbage in a large bowl or pan as you chop it.
7
Sprinkle salt on the cabbage as you go. Knead the cabbage until juices come. (3 tablespoons of salt for 5 pounds of cabbage)
8
Fill that garbage bag with your salted cabbage, plus all juice in bowl or pan.
9
Repeat steps 4-8 for the rest of the cabbage.
10
When you have finished with the cabbage press all the air out of the inner garbage bag and tie with a twist tie.
11
Add another garbage bag atop the tied cabbage bag. Fill this bag with water to seal to the edges of bucket. Twistie tie this water bag.
12
Leave the crock to ferment. Store the bucket in a corner of the kitchen or any room it can remain unobstructed.
13
Check the bucket every few days and wipe any foam or mold you see forming inside the outer bag. (DO NOT OPEN THE INNER CABBAGE BAG)
14
After 6 weeks lift the bag of water into the sink and open the kraut bag.
15
Prepare 18 wide mouth pint jars by boiling in water 5 minutes or in the dishwasher to sanitize.
16
In a sauce pan boil lids and rings 5 minutes to sanitize.
17
Place water in canning kettle or bottom of steaming canner and heat to a boil.
18
While jar is hot, fill each jar with Kraut to ½ inch from the top, pressing down making sure liquid covers kraut. (Add boiling water if needed to cover kraut)
19
Using Tongs, place lid and ring on jar and place in canning kettle, or on tray in the steam bathe.
20
Repeat until canner, or steamer is filled with jars aprox 6 per steam. (Make sure jars do not touch)
21
Place lid on canner cover and set timer for 20 minutes. If using steamer place lid on steamer and when steam sprays out hole of steamer set timer for 20 minutes.
22
After 20 minutes remove jars from canner/steamer, to sit on kitchen towel.
23
Loosen the rings, and wait for the lids to make a popping sound, telling you they are sealed (which is really cool to hear).
24
You can tell they are sealed by indentation on lid. If the lid does not indent you need to remove the lid, clean the rim of the jar, and using a new lid and ring, re-steam for another 20 minutes.
25
When you want to cook the canned kraut, cook for 20 to 30 minutes before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Eastern European