1 hr 30 mins
This recipe takes longer to type than it does to prepare! Be sure to keep the temperature constant and your implements clean.
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Units: US | Metric
- 1Late cabbage is best for sauerkraut as it is higher in sugar.
- 2Take care to measure the salt accurately- use a knife to level the tablespoon.
- 3The cabbage will not ferment properly if you add too much or too little salt.
- 4With a shredder or sharp knife, shred 5 pounds of cabbage to the thickness of a dime.
- 5Place in a large mixing bowl.
- 6Sprinkle 3 1/2 tablespoons of salt over the cabbage.
- 7Mix well with your hands.
- 8Wash a 10 gallon crock with soapy water, rinse, and scald it with boiling water.
- 9Drain thoroughly.
- 10Pack the salted cabbage, batch by batch, into the crock.
- 11Juices will form as you pack and press the cabbage down.
- 12Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches from the top.
- 13Press firmly with a masher to extract enough juice to cover the cabbage.
- 14Cover with 2-3 layers of clean white cotton cloth, tucking edges down against side of jar.
- 15Place a heavy scalded plate (that fits snugly inside the crock) on top of the cloth.
- 16Fold the cloth over the plate.
- 17For a weight, fill clean glass jars with water; cap with the lids and screw bands, scald the jars before setting them on the plate.
- 18This weight should be enough so the juice comes over the plate.
- 19Use enough weight to bring the brine 2 inches above the plate- this makes daily skimming easier.
- 20Fermentation will begin the day following packing.
- 21Keep at a cool 70 F (Fermentation will take about 3 weeks.).
- 22Temperatures above 75F will result in premature fermentation and possible spoilage.
- 23Give the sauerkraut daily care.
- 24Remove the film as it forms-- wash, scald the cover as often as needed to remove mold and film.
- 25Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is tapped gently.
- 26When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle in hot quart jars.
- 27Process in a boiling water bath for 20 minutes to seal.
- 28You can also add caraway seeds, cranberries, apples and even some garlic to achieve the taste you like.
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Nutritional Facts for How to Make Sauerkraut
Serving Size: 1 (236 g)
Servings Per Recipe: 100
- Amount Per Serving
- % Daily Value
- Calories 54.5
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3436.1 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 5.2 g
- Sugars 8.1 g
- Protein 3.2 g