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1.8K 83K views 4 years ago Making sauerkraut doesn't have to be a big deal. Today, Rachel quickly demonstrates how to make sauerkraut in a mason jar. All you need is salt, water and cabbage -.

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It only requires 2 ingredients - cabbage, and kosher salt (caraway seeds are optional) - and, about 30 minutes of hands on time. Of course, you then have to allow the cabbage to ferment for about 3 to 14 days, depending on temperature in your atmosphere. But, trust me, it is well worth it.

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How to Make Sauerkraut in a Mason Jar (The EASY Way!) Share Watch on How to Make Easy Sauerkraut in a Mason Jar First, get some cabbages, sea salt or kosher salt (not iodized salt!), and a nice jar. Chop the cabbages up and stuff in the jar. Cover with brine. To make brine, mix non-chlorinated water (if available) with salt.

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The easiest homemade sauerkraut recipe in a mason jar, no special equipment needed. While every other food blog on the planet is starting off December with a cookie recipe, I thought I would rebel and give you sauerkraut 😉 Do. Not. Worry. I have cookies coming. Plus tons of amazing desserts and holiday recipes.

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Layer the cabbage with a couple of teaspoons of salt, and let it sit for about an hour in a large bowl. Once it starts to break down start packing the cabbage in the jar and using a wooden spoon, really pack it in. Add the juices on top and make sure there's enough to cover. If not, make a brine, by dissolving a teaspoon of salt in a cup of water.

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This simple mason jar sauerkraut recipe uses just 2 ingredients: cabbage and salt. What is Sauerkraut? Sauerkraut (meaning sour cabbage in German) is simply shredded cabbage mixed with salt. When you leave cabbage and salt at room temperature, it begins to ferment. Lactobacillus is the good bacteria that lives on the surface of the cabbage.

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How To Make Homemade German Sauerkraut in a Mason Jar By Jennifer McGavin Updated on 08/23/23 Tested by Lauryn Bodden The Spruce Eats / Ulyana Verbytska Prep: 30 mins Cook: 0 mins Fermentation Time: 250 hrs Total: 250 hrs 30 mins Servings: 10 to 12 servings Yield: 1 quart 358 ratings 26 Add a comment Save Recipe

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Place the jars on a tray or a plate to catch any juices that will escape. Store where the temperature remains fairly steady, between 60 and 70°F. Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water.

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Our Cookbook The Fermentation Process The science behind the fermentation process starts with the good bacteria, Lactobacillus, on the surface of the cabbage. This bacteria eats the natural sugars in the cabbage and produces the tangy lactic acid.

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Directions Weigh your cabbage to see how much salt you should use. Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.

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Quick Overview How is Sauerkraut Made? Shredded cabbage is mixed with salt, then massaged until softened. The cabbage is packed into a jar and weighed down to keep it submerged. The cabbage will begin to release liquid, creating its own brine.

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Start layering in the jar a few inches of shredded cabbage then about a tablespoon or less of sea salt. Press down each layer as you go. The sea salt draws out the moisture from the cabbage which creates a brine. Continue until the jar is almost full. Leave a few inches at the top of the jar.

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How to Make Sauerkraut at Home Wash the cabbage, then remove the outer leaf. Set aside. Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick. Place the cabbage slices in a large bowl, then sprinkle with salt. Squeeze and massage the cabbage with your hands for about 15 minutes.

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Step 5: Press Cabbage Into the Mason Jar. Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage. IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

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Step 1. Place the shredded cabbage into a large bowl. Step 2. Sprinkle sea salt on top of the shredded cabbage and allow for the salt and cabbage rest for about 10 minutes. Gently massage the cabbage for a few minutes and stir in the caraway seeds. Step 3. Stuff the cabbage into a clean jar pressing down as you go.