In a world with so much unknown, people everywhere are taking a more active role in learning where their food comes from. By actually getting back to the basics and growing our own foods, we can pinpoint where our food comes from as well as the nutritional value, freshness, and quality of what we are feeding our families. Yesterday we woke up to the first good snow of the year.
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I immediately thought about summer canning season and the old saying
“That’ll be good when the snow is flying.”
So today I’m going to share my recipe for home canned sauerkraut.
- Home Canned Sauerkraut Using a food processor or a hand chopper, shred fresh washed cabbage. I prefer a coarser cabbage for sauerkraut so I don’t chop as fine. I raw pack the shredded cabbage into quart jars that have been washed and sterilized.
- I add 1 tbsp of canning and pickling salt, 1 tbsp sugar, and 2 tbsp of white distilled vinegar on top of the raw packed cabbage.
- I then fill the jars with distilled water, cover with sterilized lids and rings and secure them hand tight.
- Kentucky water is notorious for making sauerkraut turn brown so be sure to use distilled water.
Home canned sauerkraut takes around 21 days to ferment.
Store somewhere cool and dark while it works, burping the kraut every 2-3 days or as needed when the gas from fermentation builds up and needs released. To add a little heat to your sauerkraut, add 2 tbsp of crushed red pepper flakes when adding the salt, sugar, and vinegar.
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