How To Make Homemade Sauerkraut in a Mason Jar
Sauerkraut is a fermented cabbage dish that is a popular food in much of Europe. Here is a simple process that will help you to make homemade sauerkraut.
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Equipment
- 1 Mason Jar quart-size
Instructions
- Wash and weigh your cabbage and write down the weight.1 Cabbage
- Peel off the outer leaves and cut out the cabbage core. Keep an extra outer leaf aside.
- Sprinkle your desired amount of salt over the cabbage and allow it to rest for 15 minutes.3-4 tsp Salt
- Massage cabbage for 5 minutes to release its liquid and create the brine.
- Fill the jar with approximately 4 to 5 handfuls of cabbage, pressing it down firmly to ensure a tight pack.
- Slowly and evenly pour the liquid from the bowl onto the cabbage in the jar, making sure that the cabbage is completely covered.
- Cut a circle out of the saved leaf from earlier, the same size as the opening of your jar. Place it directly on top of the shredded cabbage.
- Place the fermenting weight on top of the cabbage leaf, ensuring it is completely submerged in the liquid. Securely screw the lid onto your jar.
- Store the jars at 70-75° F while fermenting. The sauerkraut will be ready in 3 to 4 weeks at these temperatures.
- Remove the weight and round cabbage leaf when your sauerkraut is fermented to your desired taste and texture.
- After fermentation, ensure your sauerkraut is kept in a cool environment by storing the jar in the coldest part of the refrigerator.
Notes
If the cabbage juice is not enough to cover the cabbage, you can mix together a 2% solution of salt water. This is equal to about one teaspoon of salt per cup of water.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 1038mg | Potassium: 193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 42mg | Calcium: 46mg | Iron: 1mg
Servings: 8 servings
Calories: 28kcal