How To Make Homemade German Sauerkraut in a Mason Jar
Homemade German sauerkraut, fermented in a 1-quart Mason jar, becomes ready for enjoyment in just a few weeks.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start by sterilizing a 1-quart wide-mouthed Mason jar and its lid in boiling water, then drain.
-
In a non-metallic bowl, combine cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of pickling salt.
-
Stir to release cabbage juices, then rest for 10 minutes and mix again; optionally rest longer for up to 2 hours.
-
Pack the cabbage mixture into the sterilized jar, pressing down with a wooden spoon.
-
Mix filtered water with the remaining pickling salt and pour over the cabbage, filling to the jar's rim; cap loosely.
-
Place the jar on a tray to catch overflow; it will begin to bubble.
-
Once bubbling stops, if the water level has dropped, top it off with a warmed solution of 1 teaspoon pickling salt per 1 cup of water.
-
Store the jar between 65 F and 72 F for 1 to 3 weeks; taste every few days after the first week until desired tartness is achieved.
-
Skim any surface film, then seal the jar tightly with a sterilized lid and ring, and refrigerate.