Sometimes I will receive an email in response to our weekly newsletter from one of our readers. Last week, I had someone ask me for my sauerkraut recipe. So once I sent it to her, I also replied that it might be on the blog soon – when I had a few moments to put it up.
Those few moments are here.
I will grab these few moments before supper calls my name . . . not to mention the flowers that need watered or the dead garden plants to pull up. Those can wait.
This is for canned sauerkraut. Sometimes recipes call to ferment the sauerkraut in a crock, but this does the fermenting straight in the same jars you will can them in.
Truth is, this is one of the recipes I inherited from my lovely mother-in-law when I first got married!
Canned Sauerkraut
Ingredients
- cabbage shredded
- 1 tsp sea salt
- 1 1/2 tsp cider vinegar
- boiling water
Instructions
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Fill each pint with shredded cabbage.
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Add 1 tsp. salt and 1 1/2 tsp vinegar to each pint. Fill with boiling water.
-
Loosely put lids and bands on the pints. They cannot be tight!
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Place the pints in a cool place for 6 weeks.
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Water bath in a canner for 15 minutes.
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Donna Baldridge says
Hello, just seen your kraut recipe. My husband loves sauerkraut sometimes mine comes out good sometimes not so good. I’ve tried for years to find the recipe that his mom had used. She never had it written it down and I don’t remember how she did it. I do know that she used boiling water, but I thought she cooled it first. My first question is why do you water bath after 6 weeks, because generally kraut doesn’t need to be in a water-bath. Second, does pouring the hot water directly on the kraut make it soft and soggy or does it stay crisp? Look forward to your answers. Thanks
Kendra says
Hi Donna!
I think the recipe calls for canning the kraut so that it can last for years. And the kraut does come out softer, but since I am not used to crispy kraut, this works for me!
Teresa Borden Allen says
If I’m making quarts do I double the salt and vinegar?
Living in the Shoe says
Teresa, yes you would double that! You would probably also need to lengthen the canning time to 20 minutes.
Melissa ruh says
So it has been 6 weeks and it has scum on it in the jar so I discard it or scrape the scum off and hot water bath? I know most recipes say to do that.
Kendra says
I don’t remember scum on the tops of mine, so I am not sure what to say. Sorry!!
PAULA says
Why do you wait 6 weeks and then hot bath can it?
Living in the Shoe says
Hi Paula! This 6 weeks allows for the fermentation. Without it, you would be canning plain cabbage.
Kristi K Fennert says
Do you release air at any time over the 6 weeks? Do you fill the pint to the top or leave head space?
Living in the Shoe says
I release air when I get ready to can them. And it’s been so long since I canned this that I can’t remember how much head space I leave! Probably wouldn’t hurt to leave an inch.
Mary Spiering says
Hi…have always made kraut in a ten gallon crock. My grand mother did the same. We went by taste for the salt and that can be an “iffy” way to make kraut!! I am anxious to try your recipe! I have aged (groan) and we do not need ten gallons of kraut. My question is this: should I use white vinegar or apple cider vinegar? Seems like each one would impart a different flavor……Thank you for your site and thank you in advance for your answer…… Mary
Kendra says
Hi Mary! I would recommend apple cider vinegar.
Lori shepherx says
Can I store the kraut in the fridge until it’s ready to can? Thanks
Kendra says
I’m not sure since I don’t know if it would affect the fermenting.