Many of my followers love making homemade Sauerkraut. Not necessarily to process for the pantry but for the probiotic reasons that it’s great for your digestion. Once you process the sauerkraut in a water bath at high temperatures it kills all the good bacteria that you have created. By doing a classic fermentation in your Ball Half Gallon jars you will get the same amazing flavor and it will last several weeks in the fridge.
Erin, one of my friends from the beginning of my canning posts sent a beautiful picture of the start of her five to six week sauerkraut project. Using both green and purple cabbage the concept of using a half gallon jar and weighting the cabbage down with ziplock bags of water was “perfect”.
Thank you so much Erin (HUGS) for this recipe!!
Here is the recipe that she picked out of “The Backyard Homestead” cookbook.
Remove the outer leaves from firm, mature heads of cabbage. You can use green or purple. Wash and drain. Remove core and shred cabbage by cutting thin strips with a knife or shredder.
Carefully weigh 5 pounds to ensure the correct cabbage-to-salt proportions.
Measure 3 Tablespoons Kosher Salt and sprinkle over 5 pounds prepared cabbage. Mix well with spoon or hands. Allow 15 to 20 minutes for cabbage to wilt slightly.
Pack cabbage into 1 half gallon jar. Press firmly with clean washed hands or a wooden spoon until juice is drawn out to cover shredded cabbage.
Put a heavy duty (freezer type) plastic bag on cabbage and fill with water until it sits firmly, allowing no air to reach the cabbage.
Ferment for five or six weeks.
Gas bubbles indicate that fermentation is occurring. Temperatures between 68 and 72 degrees are ideal for fermentation. Do not leave outside. Store in a dark dry place! (outdoor picture below is just for showing the product)