Sauerkraut for Canning

Name: Sauerkraut for Canning
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 36
Cuisine: Global
Ingredients: 23 kilograms cabbage; 454 grams canning salt

You can never have too many hor d'oeuvre recipes, so give Sauerkraut for Canning a try. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 157 calories, 8g of protein, and 1g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 36. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain.

Ingredients you will need

Cabbage

Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.

Ingredients you will need

Cabbage

Equipment you will use

Knife

In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Bowl

Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.

Ingredients you will need

Cabbage

Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.

Ingredients you will need

Cabbage

Juice

Equipment you will use

Wooden Spoon

Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.

Ingredients you will need

Cabbage

Brine

Juice

Water

Salt

Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place.

Ingredients you will need

Cabbage

Brine

Equipment you will use

Cheesecloth

Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.

Ingredients you will need

Cabbage

TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace.

Ingredients you will need

Sauerkraut