Delicious Homemade Sauerkraut Recipe for Canning

Learn how to make homemade sauerkraut that is perfect for canning with this easy-to-follow recipe. Fermented to perfection, this delicious sauerkraut is tangy, crunchy, and full of flavor. With just a few simple ingredients and a little bit of patience, you can enjoy this traditional American dish all year round. Follow these step-by-step instructions to make your own sauerkraut that can be preserved using the canning method.

Ingredients

• 5 pounds of fresh cabbage
• 3 tablespoons of canning salt
• 1 tablespoon of caraway seeds (optional)
• Filtered water

Directions

1. Remove outer leaves from the cabbage and rinse under cold water. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage.
2. Place the sliced cabbage in a large bowl and sprinkle with canning salt. Massage the salt into the cabbage for a few minutes until it starts to release its juices.
3. Add caraway seeds, if desired, for added flavor. Mix well to distribute the seeds evenly.
4. Transfer the cabbage and any accumulated juices into a clean, sterilized quart-sized canning jar. Press down firmly to eliminate any air pockets.
5. Pour filtered water over the cabbage until it is completely submerged. Leave about 1 inch of headspace at the top of the jar.
6. Place a fermentation weight or a clean, sterilized small glass jar filled with water on top of the cabbage to keep it submerged under the liquid. This will prevent mold growth.
7. Cover the jar with a clean kitchen towel or cheesecloth and secure it with a rubber band. This will allow the sauerkraut to breathe as it ferments.
8. Place the jar in a cool, dark place away from direct sunlight. Let it ferment for 2 to 4 weeks, depending on your desired level of tanginess. Check the sauerkraut regularly and skim off any scum that may form on the surface.
9. Once the sauerkraut has reached your desired taste, remove the weight and discard any scum. Seal the jar with a sterilized lid and store it in the refrigerator for up to 6 months.
10. To can the sauerkraut for long-term storage, transfer the fermented sauerkraut into sterilized canning jars, leaving 1 inch of headspace. Process the jars in a boiling water bath for 15 minutes (adjusting processing time according to your altitude). Allow the jars to cool, and check for proper seals before storing them in a cool, dark place for up to 1 year.

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