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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.
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Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Using clean hands, massage the salt into the cabbage. Continue to massage and squeeze the cabbage for several minutes.
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When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water. Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C.
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Cut cabbage into quarters then remove and discard the core sections. Slice cabbage very thinly and place in a large bowl, then sprinkle with 1 Tbsp (15 ml) salt. Massage salt into cabbage, squeezing to release liquid. Cover bowl and let stand at least 1 hr. Toss cabbage a few more times, squeezing to release any extra liquid.
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add flavors - if you want to add the caraway seeds, now is the time. Stuff the cabbage into the jar. add the jelly jar + lid - the jelly jar weighs down the cabbage, keeping it under the brine, so that it doesn't mold. ferment - allow it to ferment for 3 to 14 days. Check on your sauerkraut - for signs of fermentation.
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Remove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, cut out the thickest part of the rib in the center of the leaves and discard. You'll use these leaves to form a cap over the shredded kraut.
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Mix the cabbage with a little salt and let it sit until the cabbage begins to release its juice. If you intend to flavor your sauerkraut, you can add herbs and spices when you add salt. Pack the cabbage in the jar or crock tightly. The juices should flow freely, with enough to submerge the cabbage.
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Rinse off the outside of the jar and remove the little jar, or whatever weight you used. Leave the cabbage leaf in place until you start eating from your jar of sauerkraut. Clean any sticky brine off the rim and jar, and screw the lid back on tightly. If you used a special airlock lid, replace it with a simple lid.
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Hot Pack Method. Slowly warm your sauerkraut and brine in a heavy-bottomed pot, stirring frequently until the contents come to a boil. Fill sterilized and pre-warmed jars with the sauerkraut and top off with brine, leaving 1/2 inch headspace. Remove the air bubbles, wipe the rim clean, and add the lids and bands.
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Fill the canning jars with cool sauerkraut. Back the raw, cool sauerkraut and brine into the hot jars, leaving about 1/2 inch (1.25 cm) of empty headspace at the top of the jars. Pack the sauerkraut in firmly. The sauerkraut and pressure inside the jar can expand during the canning process.
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Leave 1/2-inch of headspace and apply two-part lids until fingertip tight. Wipe the sides of each jar with a clean cloth and load into a prepared hot water bath canner. Process the sauerkraut using the time recommended in the above chart (25 minutes for raw pack, 15 minutes for hot pack).
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This easy mason jar sauerkraut recipe uses just 2 simple ingredients: cabbage and salt. Ferment in a mason jar for 3-7 days. This easy mason jar sauerkraut recipe uses just 2 simple ingredients: cabbage and salt.. Especially if you are looking for the health benefits of sauerkraut. Canning sauerkraut will cook it - and at the same time.
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Right around the shoulder of the jar. If you don't have enough cabbage juice to fully cover, add some brine to the jars so the cabbage is completely covered with a couple of inches of liquid. Be generous. Extra Brine Recipe - 1.5 Tablespoons salt to 1 quart water. Just bring this to a boil and let it cool.
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2 tsp. plain (not iodized) salt per quart. Cooking Instructions. Wash and shred cabbage, pack in pint or quart jars up to the shoulder of the jar.Sprinkle salt over cabbage. Pour boiling water up to shoulder of jar. (leave space for expansion) Run knife down side of jar to reduce air. Cap. Let stand for 6 weeks before using (do not seal) Recipes.
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Instructions. Wash the cabbage and remove any wilted outer leaves. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around 1/4″ wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.
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Recipe notes. 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.