Making Sauerkraut in JarsMaking sauerkraut in jars is an easy and rewarding process that anyone can do at home. The delicious fermented vegetable requires few ingredients and is a wonderful way to preserve cabbage for months. This step-by-step guide will help you make your own sauerkraut in jars.
What is Sauerkraut?
Sauerkraut is a traditional German side dish made from cabbage, salt and water. The process of making sauerkraut involves shredding cabbage, adding salt, packing it into jars, and fermenting it. The fermentation process breaks down the cabbage, creating a tangy, sour flavor. Sauerkraut is rich in vitamins and minerals, and the fermentation process increases its probiotic content.
Ingredients Needed for Making Sauerkraut in Jars
Making sauerkraut in jars is a simple process that requires just a few ingredients. You will need:
Cabbage
Sea salt
Water
Mason jars
Instructions for Making Sauerkraut in Jars
Making sauerkraut in jars is easy and straightforward. Follow these steps to make your own sauerkraut at home:
Shred the cabbage: Start by washing the cabbage and removing any wilted or damaged leaves. Cut the cabbage in half and remove the core. Then, use a sharp knife to finely shred the cabbage. Place the shredded cabbage in a large bowl.
Mix with salt: Add 2 tablespoons of sea salt to the bowl of shredded cabbage and mix it in with your hands. This will help to draw moisture out of the cabbage and start the fermentation process.
Pack the cabbage: Pack the cabbage tightly into Mason jars. Make sure to leave at least an inch of space between the top of the cabbage and the lid of the jar.
Add water: Add 2-3 tablespoons of water to each jar of cabbage. This will help to keep the cabbage submerged in the brine.
Seal the jars: Place the lids on the jars and tighten them firmly. Make sure that the lids are secured tightly.
Ferment: Place the jars in a cool, dark place and allow them to ferment for 3-4 weeks. During this time, open the jars daily to release any built-up pressure.
Enjoy: After 3-4 weeks, your sauerkraut is ready to enjoy! Store the jars in the refrigerator and enjoy the sauerkraut within 3-4 months.
Tips for Making Sauerkraut in Jars
Make sure to use only fresh, high-quality cabbage when making sauerkraut in jars. Avoid using wilted or damaged leaves.
Be sure to use only sea salt when making sauerkraut. Do not use regular table salt, as this can affect the flavor of the sauerkraut.
Be sure to pack the cabbage tightly into the jars. This will help to draw out the moisture and start the fermentation process.
Make sure to leave at least 1 inch of space between the top of the cabbage and the lid of the jar. This will allow for the release of any built-up pressure.
Be sure to open the jars daily to release any built-up pressure. This will help to prevent the jars from exploding.
Store the sauerkraut in the refrigerator and enjoy it within 3-4 months.
Frequently Asked Questions
How long does it take to make sauerkraut in jars?
It takes 3-4 weeks to make sauerkraut in jars. Be sure to open the jars daily to release any built-up pressure.
What kind of salt should I use to make sauerkraut in jars?
You should use only sea salt when making sauerkraut in jars. Do not use regular table salt, as this can affect the flavor of the sauerkraut.
Do I need to refrigerate my sauerkraut?
Yes, it is important to store your sauerkraut in the refrigerator and enjoy it within 3-4 months.
How much water should I add to the jars?
You should add 2-3 tablespoons of water to each jar of cabbage. This will help to keep the cabbage submerged in the brine.
What should I do if my jars start to explode?
If your jars start to explode, it means that there is too much built-up pressure inside the jars. Be sure to open the jars daily to release any built-up pressure.
Post a Comment for "making sauerkraut in jars"