31
Mar
A room temperature of 70 degrees to 75 degrees f is best for fermenting cabbage. Canning sauerkraut recipe pour your kraut into a large pot and bring to a boil.
That by the way is the default measurement that most sources give then breaking it down into ratios of 2 kg 5 lbs cabbage and 3 tablespoons salt.
Home canned sauerkraut recipe. I ve been using this recipe for years and it always turns out great except last year when i left it way too long and it got mushy i use kosher salt instead of canning salt so have to use 4 tbsp to get the right weight. If you wish to make a huge batch yielding 9 litre quart jars of sauerkraut change ingredient measurements to 10 kg 25 lbs of cabbage and 275 g 3 4 cup 9 oz of pickling salt. That by the way is the default measurement that most sources give then breaking it down into ratios of 2 kg 5 lbs cabbage and 3 tablespoons salt.
Canning sauerkraut recipe pour your kraut into a large pot and bring to a boil. Pack the kraut into pint or quart size jars leaving 1 2 inch headspace. Wipe your rims clean and place your lids on the jars with the screw bands.
To make brine combine 4 1 2 teaspoons canning salt per 1 quart of water in a saucepan. Bring to a boil until salt is dissolved. Cool brine before adding to crock.
Place crock weight over cabbage. The weight should be submerged in the brine. A room temperature of 70 degrees to 75 degrees f is best for fermenting cabbage.
Fermentation is usually complete in 3 to 6 weeks. Bring sauerkraut to a simmer 185 to 210degrees f. Cooking canned sauerkraut on the stovetop is yet another easy option.
1 can of sauerkraut. 1 tablespoon white wine. 1 teaspoon caraway seeds.
1 2 teaspoon pepper. 1 4 cup bacon pieces. Place it in a pot and top sauerkraut with just enough water to cover the sauerkraut.
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water kills off the spoilage bacteria and fermentation begins. You will need a salt concentration between 0 6 and 2 percent which equals 3 4 to 2 teaspoons of table salt per pound of prepared cabbage.
If after 24 hours the liquid has not risen above the cabbage dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Ferment the cabbage for 3 to 10 days. As it s fermenting keep the sauerkraut away from direct sunlight and at a cool room temperature ideally 65 f to 75 f.
Canned sauerkraut tips whether your sauerkraut comes in a can a jar or a bag you need to rinse it before you use it. Put it in a colander spray with cold water and let the sauerkraut drain in the colander. If your recipe calls for squeezing the excess liquid out of the kraut place it in several layers of paper towels and squeeze.
To use a traditional stoneware crock consider quadrupling this recipe most crocks ferment a minimum of 4 liters of sauerkraut. Use 8 pounds of cabbage and cup fine sea salt prepare the cabbage and salt exactly as described above but pack it into a stoneware crock.