How to Make and Can Sauerkraut

eHow
July 8, 2011

No Oktoberfest is complete without plenty of sauerkraut: a tangy, fermented cabbage condiment that is a staple of German cuisine. All you need for homemade sauerkraut is cabbage, salt and patience. Fermentation requires no cooking, as the sugars in the cabbage break down to form lactic acid, a preservative that gives sauerkraut its distinctive sour flavor. The sauerkraut is ready to eat after a few days, and can be left to ripen for several months. Can the leftovers for months of briny goodness.

Things You'll Need

• 5 lbs. cabbage
• large bowl
• 3 tbsp. salt
• Juniper berries, caraway seeds, celery seeds or apples (optional)
• 1-gallon food-grade bucket or ceramic crock
• Dinner plate that fits inside bucket
• 1-quart jar filled with water
• Cloth cover
• Canning jars with lids
• Large, deep pot with lid
• Round wire rack that fits inside pot
• Rubber spatula
• Clean dish towels
• Silicon tongs

Make the Sauerkraut

Step 1
Chop or grate 5 lbs. of cabbage coarsely and place in a large bowl.

Step 2
Add 3 tbsp. of salt to the cabbage gradually, layering salt and cabbage in the bowl.

Step 3
Mix in flavorings like juniper berries, caraway or celery seeds, sliced apples or other vegetables, if using.

Step 4
Pack the cabbage mixture tightly into the 1-gallon crock or bucket, pounding down as you go to start releasing water from the cabbage.

Step 5
Place a plate that fits snugly into the bucket on top of the cabbage. Place a sanitized jar filled with a quart of water, or other clean weight, on top of the plate to force water out of the cabbage. Cover the bucket with a cloth, towel or pillowcase.

Step 6
Press down on the weight every few hours over the course of 24 hours. The salt will draw the water out of the cabbage and the brine will rise above the plate. Add enough salt water to cover the plate if the plate is not submerged after one day.

Step 7
Skim the scum from the surface occasionally over the next several days. Taste the kraut after about three days. Let it sit for up to several months until the flavor suits you. The warmer the atmosphere, the faster it will ferment.

Can the Sauerkraut

Step 1
Sterilize the jars. Wash the jars and lids in hot, soapy water and rinse.

Step 2
Place a wire rack in the bottom of a large pot. Fill the pot halfway and bring to a simmer, but do not boil.


Step 3
Submerge the jars in the water. The rack keeps them from touching direct heat. Let them simmer until ready to use. Simmer the lids in a separate pot.

Step 4
Fill the jars with the prepared sauerkraut, leaving 1/2 inch of room at the top. Slide a clean rubber spatula around the insides of the jars to remove air bubbles.

Step 5
Wipe the rims of the jars with a clean towel and fasten the lids until sealed, but not too tight. Return the filled jars to the simmering water on the submerged wire rack. Cover the pot and bring to a boil for 15 to 20 minutes. Turn off the heat, uncover and let sit for 10 minutes. Remove the jars with tongs and place on a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal forms as the jars cool. Store for up to one year at room temperature.

References
Wild Fermentation: Making Sauerkraut is Easy!
Food Network: Sauerkraut; Alton Brown; 2004
“Food Network Magazine;” Try This at Home: Pickling; Michael Symon; August/September 2009