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First, get some cabbages, sea salt or kosher salt (not iodized salt!), and a nice jar. Chop the cabbages up and stuff in the jar. Cover with brine. To make brine, mix non-chlorinated water (if available) with salt. We used a ratio of 4 tablespoons of salt per quart of water; however, if you are in a cooler climate that is excessive!
How To Make Homemade Sauerkraut in a Mason Jar Kitchn
Step 2: Chop, chop. Rip off the outer leaves from your head of cabbage. You won't need this for your kraut so these can go into the compost. Cut the cabbage into quarters and remove the core from each part, but hold on to one leaf from each quarter.
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Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Using clean hands, massage the salt into the cabbage. Continue to massage and squeeze the cabbage for several minutes.
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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.
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Rinse off the outside of the jar and remove the little jar, or whatever weight you used. Leave the cabbage leaf in place until you start eating from your jar of sauerkraut. Clean any sticky brine off the rim and jar, and screw the lid back on tightly. If you used a special airlock lid, replace it with a simple lid.
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Place shredded cabbage in a large bowl. Sprinkle salt over. With very clean hands (or using gloves) squeeze and mix cabbage and salt for several minutes, until it decreases in volume and starts producing juices. 1.5-2 pounds shredded cabbage, 1 tablespoon kosher salt.
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Thinly slice or shred the cabbage using a knife or a food processor. Salting and Massaging: Place the sliced cabbage in a bowl and sprinkle salt evenly over it. Massage the cabbage for several minutes until it starts to release its juices. The cabbage should become limp and watery. Packing the Jar: Transfer the cabbage to the Mason jar.
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Leave at least 1-1/2 inches head space. Place a cabbage leaf on top to prevent shredded cabbage from floating in the liquid. Fill a new, clean plastic bag with water, close with twist tie and place in mouth of jar to seal off air. Store in dark conditions (wrap jar in a dish towel) at room temperature for 3-4 days or until bubbling ceases.
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Start layering in the jar a few inches of shredded cabbage then about a tablespoon or less of sea salt. Press down each layer as you go. The sea salt draws out the moisture from the cabbage which creates a brine. Continue until the jar is almost full. Leave a few inches at the top of the jar.
How To Make Homemade Sauerkraut in a Mason Jar Kitchn
Take a large head of cabbage. Peel off some of the outer leaves, remove the core. Layer the cabbage with a couple of teaspoons of salt in a large bowl and let it sit for about an hour. Once it starts to break down start packing the cabbage in a clean quart mason jar. Use a wooden spoon to really pack it in.
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Wash the cabbage, then remove the outer leaf. Set aside. Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick. Place the cabbage slices in a large bowl, then sprinkle with salt. Squeeze and massage the cabbage with your hands for about 15 minutes.
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Gather the ingredients. In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of the pickling salt. Stir to release the cabbage's juices. Let it rest for 10 minutes and then mix again. If needed, you can let it rest longer, as much as 1 to 2 hours.
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Apply your fermentation lid (or other lid/napkin) over the jar. Ferment for 3-7 days or longer - start tasting after 3 days until it is to your liking. When you're done fermenting, remove the weight and lid, add a plastic mason jar lid, and transfer to your fridge or cold storage room. Category: Fermentation.
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Step 5: Press Cabbage Into the Mason Jar. Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage. IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.
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Instructions. In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt. Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl.
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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.
