Naturally Fermented Kraut in Canning Jars

Naturally Fermented Kraut In Canning Jars Recipe

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Raven Higheagle


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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3 quart sized jars
30 Min
No-Cook or Other


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  • 1 gal
    shredded and finely chopped cabbage
  • 2 Tbsp
  • 1 Tbsp

How to Make Naturally Fermented Kraut in Canning Jars


  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.

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About Naturally Fermented Kraut in Canning Jars

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

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