Homemade Sauerkraut Recipe
Description
Embark on a culinary adventure with this straightforward yet rewarding homemade sauerkraut recipe, perfectly suited for canning and sharing. This tangy and nutritious fermented dish not only adds a delightful crunch to your meals but also promotes gut health with its probiotics. Ideal for those seeking a healthy, low-protein option, this recipe will transform ordinary cabbage into a delicious condiment. Get ready to enjoy the delightful flavors of your homemade sauerkraut from lovewithrecipes.com!
Recipe Information
| Attribute | Details |
|---|---|
| Cook Time | 504 hours (21 days) |
| Prep Time | 1 hour |
| Total Time | 505 hours (21 days and 1 hour) |
| Category | Low Protein |
| Servings | Yields 4-5 pints |
| Rating | 5 (1 review) |
| Calories per Serving | 142.1 kcal |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Fat | 0.6 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 5334.7 mg |
| Carbohydrates | 33 g |
| Fiber | 14.2 g |
| Sugar | 18.2 g |
| Protein | 7.3 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 lbs | Cabbage (shredded) |
| 3 tbsp | Pickling salt |
Instructions
-
Prepare the Cabbage:
Begin by thoroughly shredding 5 pounds of cabbage. In a large mixing bowl, combine the shredded cabbage with 3 tablespoons of pickling salt. The salt not only enhances flavor but also draws out moisture from the cabbage, essential for the fermentation process. -
-
Mix and Rest:
Once the salt is evenly distributed throughout the cabbage, mix well to ensure all the cabbage is coated. Allow the mixture to sit for about 10 minutes. This resting period allows the cabbage to begin releasing its juices, creating the brine necessary for fermentation. -
Pack into Crock:
Transfer the cabbage mixture into a stoneware crock. Use a wooden spoon to pack the cabbage down firmly; this action helps to release more juices and create a natural brine. Continue to pack the cabbage until the juice rises to the surface, fully submerging the cabbage. -
Cover the Cabbage:
Once packed, cover the crock with a piece of muslin or cheesecloth, ensuring the edges are tucked down against the inside of the container. This covering allows gases to escape while keeping contaminants out. To keep the cabbage submerged beneath the brine, place a weight on top. A popular method is to use water-filled Ziploc bags as weights; however, remember to double-bag them to prevent leaks that could contaminate the sauerkraut. -
Fermentation Process:
Store your packed crock in a cool, dark location, ideally between 68-72°F (20-22°C). A basement works well for this purpose. As the fermentation begins, you may notice gas bubbles forming, which is a good sign that the process is taking place. Each day, check your sauerkraut, removing and discarding any scum that forms on the surface. The fermentation process usually takes between 3 to 6 weeks, depending on the ambient temperature and your flavor preference. -
Canning the Sauerkraut:
Once the fermentation is complete and your sauerkraut has reached the desired tanginess, it’s time to can it for longer storage. Begin by washing your canning jars, lids, and rings thoroughly to ensure cleanliness. Pack the sauerkraut into the jars, leaving about 1/2 inch of headspace at the top. Secure the lids and rings on the jars. -
Process the Jars:
In a boiling water canner, place your packed jars and cover them with warm water, ensuring that the water level is 1 inch above the jars. Bring the water to a boil and start timing. Process pints for 15 minutes and quarts for 20 minutes to ensure the sauerkraut is sealed properly and safe for long-term storage. -
Cool and Store:
Once the processing time is complete, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Allow the jars to cool completely at room temperature. Once cooled, check that the lids have sealed properly by pressing down in the center of each lid; it should not pop back up. Store your sealed jars in a cool, dark place for optimal shelf life.
Enjoy Your Homemade Sauerkraut!
Now that you have successfully created your own sauerkraut, enjoy it as a side dish, on sandwiches, or as a flavorful addition to salads and other dishes. This homemade version not only tastes fantastic but also offers a host of health benefits, making it a delightful and nutritious addition to your kitchen repertoire. Share your experience with friends and family, and inspire them to try their hand at this simple yet satisfying recipe from lovewithrecipes.com!
