Saturday, June 5, 2010
mason jar sauerkraut
We have been harvesting cabbage for the last couple weeks and the other day we finally had enough so that we could make some kraut .The recipe I use is near fail proof and I have never lost a batch, I can not say that about using a crock and making it that way.
The basic process is to chop or shred your cabbage, chuck some salt on it, mix it up and let it sit overnight. After 24 hours put the cabbage into sterilized jars and cover with the brine. Cap and let sit 6 weeks or more, then process. It really is nearly that easy. The last time I made our kraut this way the 6 weeks was not quite a long enough fermentation period,this time we will let it go 8 weeks and sample. I jarred up 4 quarts today and hopefully we will get another batch or two with the spring cabbage and then some come fall.
For a more in depth recipe at making easy kraut go here.