Sauerkraut Recipe with Canning Instructions.

Sauerkraut Recipe with Canning Instructions.

Sauerkraut is a type of fermented cabbage that is a popular ingredient in many dishes, especially in German cuisine. Making sauerkraut is an excellent skill for preppers and homesteaders to have since it is a great way to preserve cabbage and can be used in a variety of meals. In this post, we will discuss how to make sauerkraut and provide optional canning instructions.

Ingredients:
– One large head of cabbage
– One tablespoon of non-iodized salt per one pound of cabbage
– Optional seasonings (caraway seeds, garlic, onion)

Tools:
– Large bowl
– Crocks or jars with lids that fit snugly (no metal lids)
– Weights (small glass or ceramic dish or food-grade plastic bag filled with brine)
– Cheesecloth

Instructions:
1. Remove any dirty or wilted outer leaves from the cabbage and set them aside.
2. Rinse the cabbage and slice it into thin ribbons.
3. In a large bowl, sprinkle salt onto the cabbage and mix thoroughly. This step allows the salt to draw out the water from the cabbage, which will create the brine needed for fermentation.
4. Let the cabbage sit for 10-15 minutes, allowing the salt to work its magic.
5. Using a clean wooden spoon, pack the cabbage into your crock or jar to prevent any air pockets from forming.
6. Pour the remaining brine on top of the cabbage, covering it completely.
7. Take the reserved cabbage leaves and place them on top of the brine. This will act as a barrier, preventing any air from getting in.
8. Place a weight on top of the cabbage leaves to keep them submerged in the brine.
9. Cover the jar with cheesecloth to keep out any dust or unwanted visitors.
10. Store the jar in a cool, dark place for several weeks. Fermentation time will vary depending on the temperature and humidity, so check on it regularly and taste-test until the desired level of sourness is achieved.

Optional Canning Instructions:
1. Sterilize the canning jars and lids according to the instructions.
2. Once the fermentation process is complete, transfer the sauerkraut into the jars, leaving about 1/2 inch of headspace at the top.
3. Wipe the rims of the jars clean and put the lids on, tightening the bands until they are snug but not overly tight.
4. Process the jars in a boiling water bath for 10-15 minutes, or according to the instructions for your altitude.
5. Remove the jars from the water with jar tongs and let them cool on a towel.

Conclusion:
Learning how to make sauerkraut is a valuable skill for preppers and homesteaders. Not only is it an excellent way to preserve cabbage, but it also adds a healthy dose of probiotics to your diet. Following the steps above, you can make your very own sauerkraut at home. Optional canning instructions are included if you want to store your sauerkraut for a longer period of time. Give this recipe a try and taste the delicious results!