Sauerkraut for Canning

May 11, 2023May 11, 20230 2

Sauerkraut for Canning recipe

by The Chefin Canning

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

Ingredients

	50 pounds cabbage
	1 pound canning salt

Nutrision Information

Servings Per Recipe

Varies

Calories

15 per 1/2 cup

Sugar

Fat

Sauerkraut is a German dish that's been enjoyed for centuries, made by fermenting cabbage with salt, vinegar or wine. It's a versatile food item that's used as a condiment or served as a side dish. Canning Sauerkraut preserves its taste and flavor so it can be enjoyed throughout the year. Sauerkraut for canning has a tangy, sour flavor that comes from the fermentation process. Its acidity makes it a great accompaniment for meats or a topping for sausages and hot dogs. Making sauerkraut at home may take time and effort, but it's definitely worth it!

Instructions

1.	Remove outer leaves from cabbage but leave on a few for added protection.
2.	Cut cabbage head into quarters and remove the core.
3.	Shred the cabbage into small pieces, approximately 1/16 to 1/8 inch wide.
4.	Weigh the shredded cabbage in 5-pound increments and add to a large bowl.
5.	Mix 3 tablespoons of canning salt with each 5 pounds of cabbage and sprinkle over the cabbage.
6.	Using your hands, massage the salt into the cabbage to help release the juices.
7.	Let the cabbage sit for 10-15 minutes, then begin packing it into sterilized quart jars, leaving about 1 inch of headspace at the top.
8.	Press the cabbage down firmly into the jars to remove any air pockets and cover it with the leftover brine.
9.	Place a lid and ring onto the jars and follow proper canning methods for preserving.

PROS

Homemade sauerkraut is fresher and more flavorful than store-bought versions.

It’s a low-calorie and low-sugar food, loaded with vitamins and minerals.

Canning it allows it to be stored for longer periods.

CONS

Canning sauerkraut takes a significant amount of effort and time.

Exceeding the recommended measurements of salt can cause an over-salted end product.

The fermentation process results in a strong odor that may not be desirable for some.

HEALTH & BENEFITS

Sauerkraut is a great source of dietary fiber, vitamin C, and vitamin K.
The fermentation process increases the bioavailability of nutrients, promoting healthy digestion and gut health.
Studies also suggest that sauerkraut may have cancer-fighting properties due to its high concentration of antioxidants.