In The Kitchen With Kat- A Sauerkraut Experimentation

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The other day I happened to acquire five pounds of shredded cabbage.


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I know, that's sorta a weird way to start a post, but I suppose not really since the subject matter is sauerkraut. I mean, I love fermented foods, so when I saw a five pound bag of shredded cabbage for a whole $3.95, I just had to do a bit of experimenting!

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The first thing I did was get out a large stainless steel mixing bowl and put about two and a half pounds of the shredded cabbage in it. Then I sprinkled a Tablespoon of canning salt on the cabbage.

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Seriously, I think you could use sea salt too, but I have A LOT of canning and pickling salt, so it was what I threw in.

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Then came the easiest part of the job, I let the salted cabbage sit for a bit. I sat down to eat lunch while I waited for moisture to come out of my future sauerkraut.

Now, as luck (well, not really, I just intuitively plan things now after all these years) would have it, I had an entire dishwasher of canning jars washing and sterilizing as the hubs and I had rebottled the lavender hydrosol this morning. So, after I ate my lunch and caught up on the headlines around the globe (insert horrified face here!), I then got up and went to complete the fun part of the sauerkraut experimentation initiative, the kneading.

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For the next eight minutes I mashed and kneaded the salted cabbage like a professional masseuse. I don't know if being a licensed cabbage masseuse would be a lucrative career, but I think I might have the aptitude for it!

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Anyway, after kneading the juices out of the shredded cabbage, I got out a sterilized quart canning jar, a smaller mixing bowl, a whisk, and a 2 cup measuring cup. I whisked a half a Tablespoon of canning salt into two cups of water until it dissolved and then set to work packing the canning jar full of well-kneaded, salted future kraut.

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Now, I took some time on this step, I wanted the kraut to be firmly packed into the jar and for no air bubbles to be present. Even fermentation is my goal!

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After getting things packed better than Major Payne's duffle bag, I poured a bit of brine over the cabbage conglomeration (about an inch or so over the top of the cabbage, put on a lid, screwed it hand tight, and plopped the jar on top of my dishwasher (It's out of direct light).

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Every day I will burp my fermenting kraut, and on day seven we are having ourselves a nice little taste test. I'll even post about it! Because experiments are fun, even if they fail!

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We shall see....


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Canning Jar Sauerkraut

2 1/2 pounds shredded cabbage
1 TBSP canning or sea salt

Place shredded cabbage in a large mixing bowl, sprinkle with salt, set aside for at least fifteen minutes.

Knead salted cabbage for at least 8 minutes, pack into sterilized quart canning jar, use a spoon to press out any air bubbles, you want to stop your cabbage a couple inches from the top of the jar.

For the brine:

2 cups of non-chlorinated water
1/2 Tbsp canning salt

Whisk the salt in the water until well dissolved. Pour over cabbage until it is completely covered, leaving one inch of headspace in the jar. Screw on the lid, and leave in a room temp out of sunlight place for at least a week.

Burp the jar daily, and taste after one week, if tangy to your liking, store in the fridge and eat it as you feel like it!


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And as most of the time, all of the images in this post were taken on the author's super salty and never been fermented iPhone.



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28 comments
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Add some caraway seeds; you won't be disappointed.

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Sounds interesting. Tell me more... I, too, have some leftover cabbage.

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Just add a handful of the seeds to the brine and voila ... rye cabbage

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I love caraway seeds in stuff! Thank you for the prompt!!!😊

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@generikat Thank you for sharing this Sauerkraut preparation. I have been wanting to prepare it for a long time. The fermented ones are ideal to strengthen the microbiota. Greetings from Venezuela.

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Hooray for happy microbiota! And thank you so much for the kind words and for stopping by, greetings from North Idaho!!

!PIZZA

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We have a company here called RealPickles and they put a small amount of caraway seed in their sauerkraut. Yum! They recently came out with a turmeric version, and my, oh my! Is that good!

I've not grown cabbage for a few years. After my success with the broccoli this year, maybe I will do it next year.

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Oh, I am slightly drooling thinking about the turmeric version, that sounds amazing! (And pretty lol!)

Your broccoli was amazing, I can't wait to see next year's cabbage😉

!PIZZA

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Looks excellent!

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Thanks Nik! I forgot to put a plate underneath the jar so my counter was slightly pickled this morning too lol lol!

!PIZZA

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I love Sauerkraut.
I have never seen it done with canning jars.
My Dad used to make it in a crock.
I will have to try this one out.

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I never knew how sauerkraut was made. I would have thought there was a lot more to it. Thanks for sharing.

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Can't wait for the tasting post!
You can never ever have enough sauerkraut in the house!
!HBIT

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I love sauerkraut with pork sausages :)

!PIZZA

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I looove Sauerkraut but never thought about making it myself. Wow. Thank you for the recipe, I must give it a try. 😊

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My husband wanted to make sauerkraut a few years ago, so we planted lots of cabbage, bought a huge crock and a tamping device, and found a plate the right size to fit into the top of the crock. It was a major operation, shredding several large heads of cabbage and doing all the rest of the process. It turned out really well, and we canned several quarts of sauerkraut. Then I found out my husband doesn't really like to eat it! He will eat a little, but mostly he wanted to make it because his parents used to do that when he was a kid. Nostalgia-kraut, I guess.

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Great work! I do love a bit of sauer kraut! Home made is always best.

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Thanks so much!

And I am totally in agreement, homemade kraut is the bestest!

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I love the probiotic health benefits of this, well done.

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