Homemade Sauerkraut in a Crock | Canning and Fermenting Sauerkraut Recipe

Wisdom Preserved
Wisdom Preserved
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Published 2022-01-10
Almost everyone with German heritage remembers "Oma" shredding cabbage and stuffing it into the crock with a handful of salt to make homemade Sauerkraut. My grandmother made hers the first Sunday of even-numbered months; February, April, June, August, October, and December. I loved to help in June and August when I would spend summers with my grandparents. Though I may have loved helping when I was a pre-teen here's the deal now that I am more mature. Grandma may have had time to keep 'Kraut fermenting in the crock on the counter practically year-round, but not me. I prefer to make HUGE batches and then can it so that I have it on hand when I want it. I'm kind of funny because my eating habits go in waves. I may want sauerkraut every day for a month and then not want it again for another two. So, for me, being able to grab a quart out of the pantry is the absolute best solution.

The chemistry behind making sauerkraut is that the salt begins to break down the cabbage so it releases liquid, creating its own brining solution. Submerged in this liquid for a period of several weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

Sauerkraut is easy to make and literally takes two simple ingredients and one piece of equipment; Cabbage, Salt, and a Crock.

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Intro 00:00
Supplies: 00:40
Prepare and then Massage/Rest Cabbage: 00:48
Add Salt and Massage/Rest Again: 05:10
Put Massaged Cabbage into Crock: 06:29
Pound Cabbage into Crock so Juices Rise: 07:32
Cover with Reserved Cabbage Leaves and Add Weights: 07:52
Canning Sauerkraut: 09:54
Simmer Sauerkraut on the Stove: 11:10
Fill Jars: 12:00
Process Jars in Water Bath Canner: 15:40
Remove Jars from Canner: 16:20
Outro 16:50
All Comments (16)
  • @madlovebar6354
    When I first read the title I thought it said ; 'Homemade Sauerkraut is a Crock' What a relief when I saw that I had misread it.
  • @cory35hogan
    you two ladies have greatly evolved my knowledge. thanks!
  • @TheAdorkable-1
    Love this video. Straight to the point! Sauerkraut is my bomb diggity!
  • @dianaheiss5885
    Iā€™m looking forward to making my 1st batch. Thanks for sharing!
  • @NYSESTRA
    Nice video thank you. FYI your crock lid was upside down
  • @_Keto_Diet
    I'm sure your Sauerkraut tastes great but canning it destroyed all the Probiotics and enzymesšŸ™. That's is the special thing about Raw Fermented Un-cooked/un-Heated Sauerkraut. It will keep in the fridge for a year. I'm making enough Sauerkraut to last me a year right nowšŸ™‚. Will start making again next August unless I run out earlier.
  • @karenroberts4877
    Why did you screw the bands on tighter after you took it out of the water bath ? Wouldnā€™t that affect the sealing of the lid?
  • @lovenotes5299
    I have failed at making sauerkraut , LOL the set it and forget it method was used and now i know why it failed.I didn't know either that it was nothing wrong with a little mold , LOL- i threw out the whole thing! At the time i made it we had no access to the internet
  • @TheShanelle238
    I've been researching about canning the sauerkraut and they say that heating it up will kill the good bacteria. Is that true?
  • @Stacey-uh7lv
    when you can in the water bath does it kill off the good probiotics ?
  • @MissSandraK
    Yā€™all didnā€™t debubble, if your jars didnā€™t seal viewers, itā€™s because air was trapped in there.