Recipe by MARCIAMOLINA
"Step-by-step directions for how to make and can your own sauerkraut."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal.
(A 15" piece of 3/4" dowel makes a great tapper!)
Easy to do and just about anyone can do it
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!
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. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar.
My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our friends love it when we give them a jar. We seem to never have enough on hand. In Pennsylvania, using fall cabbage is best, but since we winter in Florida we make a recipe in the July, then again in October, before we go to Floida.
So easy, so yummy! I use my food processor to do my shredding, and used a plastic container from my wine making kit(about a six gallon volume) to do the packing. A large plate was a perfect weight, topped off with a large plastic bag filled with salt water. This bag spreads out and seals the edges over the plate on the cabbage. I had absolutely no scum formation. I did use the lid that came with the plastic container, also.
Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw, kimchee, or other cabbage dishes! Thank You! Thank You!
Best yet,better then any store bought.Very simple and well worth the time
* Percent Daily Values are based on a 2,000 calorie diet.
Sauerkraut for Canning
Serving Size: 1/144 of a recipe
Servings Per Recipe: 144
Amount Per Serving
Calories from Fat: < 1
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn cabbage and salt into delicious homemade sauerkraut.
Quick and easy salad with sauerkraut and vegetables. Great as a side, or on top o
What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.