The Ultimate Guide to Making Sauerkraut in a Jar

Have you ever tasted sauerkraut? It’s that tangy and sour cabbage dish that is often served as a side dish or topping for hot dogs and sandwiches. If you’re a fan of pickled or fermented food, then sauerkraut might be the next thing you’d want to try making at home. The good news is that it’s relatively easy to make sauerkraut in a jar, and you only need a few ingredients and a little bit of patience to get the job done.

Before we dive into the steps on how to make sauerkraut in a jar, let’s quickly talk about its health benefits. Sauerkraut is a great source of probiotics, which are essential for maintaining a healthy gut. It also contains antioxidants and vitamins that can help boost your immune system. Plus, it’s a low-calorie and low-carb food that you can enjoy guilt-free. So, if you’re ready to give it a go, let’s start making sauerkraut!

How to Make Sauerkraut in a Jar: Easy Steps

Making sauerkraut is a simple process that requires only a few ingredients and tools. Here’s how to make sauerkraut in a jar:

Step 1: Gather the Ingredients and Equipment

To make sauerkraut, you will need a jar with a tight-fitting lid, cabbage, salt, and optional spices. You will also need a knife, cutting board, and a weight to keep the cabbage submerged.

Step 2: Prepare the Cabbage

Remove the outer leaves of the cabbage and slice it thinly. Place it in a large bowl and sprinkle with salt. Massage the cabbage for a few minutes until it begins to release its juices.

Step 3: Pack the Cabbage in the Jar

Transfer the cabbage to the jar, one handful at a time, and press it down with a spoon or your fingers to release any air bubbles. Repeat until the jar is full, leaving at least an inch of headspace at the top.

Step 4: Add Spices (Optional)

If desired, add spices such as caraway seeds, dill, or garlic to the jar.

Step 5: Weigh Down the Cabbage

Place a weight on top of the cabbage, such as a smaller jar filled with water or a glass weight. This will keep the cabbage submerged in its own juices, which is necessary for the fermentation process.

Step 6: Cover the Jar

Place the lid on the jar and tighten it. Make sure the lid has a tight seal so no air can get in.

Step 7: Store in a Dark Place

Keep the jar in a dark place, such as a pantry or cupboard, at room temperature. Check on it every few days and press down on the weight to make sure the cabbage remains submerged.

Step 8: Wait for Fermentation to Occur

It may take anywhere from 3 days to 2 weeks for the sauerkraut to ferment, depending on the temperature and other factors. You will notice bubbles forming and a sour smell developing.

Step 9: Taste Test and Adjust Flavor

Once you are happy with the flavor, remove the weight and spices (if using) and store the sauerkraut in the fridge. This will slow down the fermentation process.

Step 10: Enjoy Your Homemade Sauerkraut!

Use your sauerkraut as a condiment on sandwiches or hot dogs, or eat it as a side dish. Refrigerated sauerkraut can last for several months.

Materials Needed

Before we delve into the nitty-gritty of how to make sauerkraut in a jar, it’s important to have all the materials required. Here’s what you will need:

Cabbage

The star of the show is of course, cabbage. It’s best to opt for fresh heads of cabbage, preferably organic, to avoid any unwanted pesticides or chemicals in the process. It’s also important to note that the variety of cabbage you choose can impact the taste and texture of your sauerkraut. Some popular choices include green, red, and Napa cabbage.

Salt

Salt is key to the fermentation process, so it’s important to choose the right kind. Opt for non-iodized salt such as sea salt, Himalayan salt, or kosher salt. Table salt should be avoided as it contains iodine, which can affect the fermentation.

Jar or Fermentation Vessel

A glass jar or fermentation vessel is ideal for making sauerkraut. Ensure that it has a tight-fitting lid. You can purchase mason jars or fermentation vessels in stores or online.

Cutting Board and Knife

You will need a cutting board and knife to shred the cabbage.

Bowl

A big bowl is needed to hold the cabbage while you’re shredding it.

Weights

Weights are required to ensure that the cabbage stays submerged in the brine, which is crucial for the fermentation process. Ceramic weights or glass weights can be purchased online.

Cloth or Coffee Filter

When making sauerkraut, you need to cover the jar or fermentation vessel with a cloth or coffee filter to ensure that air can circulate while keeping out any dust or contaminants.

Bands or Rubber Bands

Bands or rubber bands can be used to secure the cloth or filter to the top of the jar or fermentation vessel.

Patience and Time

One crucial ingredient for making sauerkraut is time and patience. Fermentation takes time, so it’s best to set aside at least four weeks for the process.

Cleanliness

One final essential ingredient is cleanliness. Ensure that all your materials are clean and sanitized before starting the process. This helps to prevent any contamination that can ruin the taste of your sauerkraut.

Step-by-Step Guide to Making Sauerkraut in a Jar

Now that you have all the necessary ingredients, let’s get to work! Follow these simple steps to make your own delicious sauerkraut in a jar.

Step 1: Prepare Your Cabbage

Start by removing any damaged or wilted outer leaves of your cabbage and setting them aside. Next, slice the cabbage into thin, uniform shreds, as thin as possible. Avoid cutting the core as it is bitter and will not ferment properly. Place the shredded cabbage into a large mixing bowl and sprinkle salt over it in small amounts, making sure to mix it well. The salt helps to soften the cabbage and remove excess water.

Step 2: Add Flavors

Now that your cabbage has been salted, it’s time to add some flavor. You can add in some caraway seeds, garlic, onion, or any other flavorings of your choice. Mix the flavorings into the cabbage until they are evenly distributed.

Step 3: Pack the Jar

Pack the cabbage mixture into a sterilized, quart-sized jar, making sure to pack it tight enough that no air pockets are left behind. You can use your fists or a wooden spoon to pack it down firmly.

Step 4: Add a Fermentation Weight

Once your jar is filled with cabbage and flavorings, you need to add a fermentation weight on top of the cabbage. The weight should be big enough to fit inside the neck of your jar, but still, leave enough room for the cabbage to expand during fermentation. Some people use a clean stone, a small plate, or even a boiled rock. Just make sure it is sterilized before using it.

Step 5: Ferment Your Sauerkraut

After you have added your fermentation weight, cover the jar with a clean cloth or a coffee filter and secure it with a rubber band. Let the jar sit in a cool, dark place for about a week to 10 days to ferment. You will begin to see bubbles form as the cabbage releases carbon dioxide, which is a sign that the fermentation process is happening. Check on your sauerkraut regularly and be sure to remove any mold or scum that may form on top.

Now that you know how easy it is to make your homemade sauerkraut in a jar, you can experiment with different flavors and ingredients. Sauerkraut can be enjoyed as a side dish, on sandwiches or hot dogs, or even in salads. Get creative and enjoy your homemade sauerkraut!

Now go make some sauerkraut!

That’s it! You now know how to make sauerkraut in a jar. Give it a go and enjoy the tangy goodness of your homemade sauerkraut. Don’t worry if it turns out a little different each time, that’s part of the fun of fermentation. Thanks for reading and be sure to check back for more articles on other DIY projects. Happy fermenting!