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jars of sauerkraut

Sauerkraut

Sauerkraut is fermented cabbage and can be eaten as a side or on its own. Rich in gut healthy probioticas and simple to make!
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Servings 34 pints

Equipment

  • Kraut Cutter or sharp knife
  • Clean food-safe 5 gallon bucket or crock

Ingredients
  

  • 6 Tbsp Salt
  • 13-15 Heads Cabbage (washed, cored and thinly sliced)

Instructions
 

  • Remove outer leaves, wash, core and slice cabbage
  • Add cabbage to a 5-gallon bucket and massage in 6 Tablespoons of salt.
  • Tamp down until the juices start to come to the surface. (About 1-2" above the cabbage)
  • Use a plate and some weights to press the cabbage down underneith the liquid.
  • Store in a dark, cool space for 5-6 weeks.
  • Can using clean and sanitized pint or quart sized jars.
  • Pack simmered cabbage into hot jars. Be sure there 1/2" of water on top of the cabbage (add water if needed).
  • Hot water bath for 15 minutes for pints jars or 20 minutes for quarts jars.
Keyword batch of sauerkraut, homemade sauerkraut, sauerkraut