This is a recipe that has been passed down from my in-laws.
My Private Note
- 1For every 5 pounds of shredded cabbage, add 3 Tbsp. pickling salt.
- 2Mix well. Let stand for 10 minutes.
- 3Pack in a stoneware crock, stamping is down with a wooden spoon. This will form"juice" which rises to the surface.
- 4Cover with muslin or cheesecloth and tuck edges down against the inside of the container. Weight the cabbage under the brine.
- 5I usually use water filled ziploc bags, but make sure you double bag these so that in case the bag leaks, it won't get into the kraut.
- 6Store this in a cool (68-72 degrees), dry place. We use our basement. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum that forms each day. Fermentation is usually complete in 3 to 6 weeks.
- 7To Can: Wash jars, rings, and lids. Pack the sauerkraut into the jars to within 1/2" from the top. Add lids and rings.
- 8Place packed jars into a boiling water canner and cover with warm water to 1" above jars. Bring to a boil and start timing the process. Process pints 15 minutes and quarts 20 minutes.
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Nutritional Facts for Sauerkraut
Serving Size: 1 (2328 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 142.1
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 5334.6 mg
- Total Carbohydrate 32.9 g
- Dietary Fiber 14.2 g
- Sugars 18.1 g
- Protein 7.2 g