Sauerkraut, a staple of German and European cuisine, is not only delicious but also packs a punch of health benefits with its very low carb, low protein, and low cholesterol content, making it a perfect addition to your weeknight meals or for canning and storing for later use. This easy-to-follow recipe yields about 6 quarts of tangy sauerkraut, perfect for sharing or keeping stocked in your pantry for whenever the craving strikes.
Ingredients:
- 5 pounds of cabbage
- 6 tablespoons canning salt
- 6 cups hot water
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Begin by shredding the cabbage into thin strips. You can do this using a sharp knife or a mandoline slicer for quicker and more uniform results. | |
| 2 | Pack the shredded cabbage tightly into clean 1-quart canning jars, leaving about 1 inch of space at the top. | |
| 3 | Sprinkle 2 teaspoons of canning salt over the cabbage in each jar. Make sure to use canning salt, not table salt, as it lacks additives that can inhibit fermentation. | |
| 4 | Heat the water until it reaches a boil, then carefully pour it over the cabbage in each jar, leaving about 1 inch of headspace. | |
| 5 | Loosely cap the jars with their lids and store them in a cool, dark place for 2 weeks to allow the fermentation process to work its magic. | 2 weeks |
| 6 | After 2 weeks, boil 1 pint of water and mix in 1 tablespoon of canning salt until dissolved to create a brine solution. | |
| 7 | Carefully pour the brine over the cabbage in each jar, again leaving about 1 inch of headspace. | |
| 8 | Seal the jars tightly with their lids and let them sit for an additional 2 weeks to further develop flavor and texture. | 2 weeks |
| 9 | After the second 2-week fermentation period, wipe down the jars to remove any residue on the outside. | |
| 10 | Refill each jar with a mixture of water and salt, using 1 tablespoon of salt for every pint of water. | |
| 11 | Screw the lids on tightly to ensure a proper seal. | |
| 12 | Place the sealed jars in a water bath canner and process them for 30 minutes to ensure proper preservation. | 30 minutes |
Tips:
- Use fresh, firm cabbage for the best results. Avoid using cabbage with any signs of spoilage.
- Make sure your equipment, including jars and lids, is thoroughly cleaned and sanitized to prevent any unwanted bacteria from contaminating your sauerkraut.
- During the fermentation process, you may notice bubbles forming in the jars, which is a sign that the fermentation is active and healthy.
- Store your sauerkraut in a cool, dark place, such as a pantry or cellar, to slow down the fermentation process and preserve its flavor.
- Once opened, keep your sauerkraut refrigerated to maintain its freshness and flavor.
With just a few simple ingredients and some patience, you can enjoy homemade sauerkraut that’s bursting with flavor and packed with nutritional benefits. Whether enjoyed on its own as a side dish or added to sandwiches, salads, or even hot dogs, this tangy ferment is sure to become a favorite in your household. So why wait? Start fermenting your own batch of sauerkraut today and elevate your meals with a touch of homemade goodness! 🥬🍽️
