Old-Fashioned Homemade Sauerkraut
Old-fashioned homemade sauerkraut, suitable for canning, is prepared through a straightforward fermentation process based on a Cooperative Extension recipe.
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Instructions
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Clean firm cabbage, remove outer leaves and core, then shred thinly.
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In a large container, mix 2 tablespoons pickling salt with 3 pounds shredded cabbage; let stand until wilted.
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Firmly pack the salted cabbage into a large clean crock or jar, pressing until liquid surfaces. Repeat shredding, salting, and packing until the container is filled to within 3 to 4 inches of the top.
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Cover the cabbage directly with a food-grade, heavy-duty plastic bag filled with water. This seals the surface from air and acts as a weight, keeping the cabbage submerged in brine.
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Ferment at 68-72°F for five to six weeks until gas bubbles indicate completion.
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Store fermented sauerkraut refrigerated, frozen, or can it using hot or raw pack methods.