Step-by-step directions for how to make and can your own sauerkraut.
Provided by: SmallRecipe.com
Categories: Pickles
Total time: 2 hours 30 minutes
Prep time: 1 hours 0 minutes
Cook time: 1 hours 30 minutes
Yield: 36 pints
Ingredients:
| 50 pounds cabbage |
| 1 pound canning salt |
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. 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.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- 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.
- 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.
- 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. 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.
- 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. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts:
Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g
This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it’s great for topping hot dogs or as a side with sausage. Serve hot or cold.
Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 pints
Ingredients:
| 2 lbs cabbage, cored and shredded |
| 5 cups bell peppers, cut into thin strips (a mix of red and yellow is pretty) |
| 1/4 cup pickling salt |
| 1 cup sugar |
| 1 1/2 cups white wine vinegar |
| 1/2 teaspoon hot pepper flakes |
| 4 teaspoons mustard seeds |
| 6 garlic cloves, minced |
Steps:
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough – and you’ll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.
Nutrition Facts:
Calories 304.8, Fat 1.3, Saturated Fat 0.2, Cholesterol 0, Sodium 7121.5, Carbohydrate 73.9, Fiber 9.2, Sugar 61.9, Protein 5.3
Veggies in small quanitites to this already incredible pickled cabbage
Provided by: SmallRecipe.com
Categories: Salad
Total time: 1500 minutes
Prep time: 60 minutes
Cook time: 1440 minutes
Yield: 10
Ingredients:
| 3 medium heads white cabbage – cored and shredded |
| 1/4 cup kosher salt |
| 1/2 cup each julienned – carrots, red onions, red and yellow bell peppers |
| 1 PC. each serano, jalapeno, and banana pepper – diced (optional) |
| 3 cups water |
| 4 cups white vinegar |
| 3 1/2 cups sugar |
Steps:
- Pre-Prep:
- Preparation:
- Cooking:
- Filling the jars:
- Processing:
- Sealing:
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 6 jars
Ingredients:
| 1 large red cabbage, shredded |
| 2 tablespoons pickling salt |
| 10 cups white vinegar |
| 6 tablespoons pickling spices |
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
Nutrition Facts:
Calories 142.2, Fat 0.3, Saturated Fat 0, Cholesterol 0, Sodium 2396.4, Carbohydrate 17.6, Fiber 4, Sugar 8.8, Protein 2.7