Homemade Sauerkraut in Mason Jars | Canning and Fermenting Sauerkraut Recipe

After watching the video, I understand why they "didn't give me the recipe" lol! I was only about 10 or so when they made saur kraut. I remember everything they did, just not how much salt. 😊 I never knew I would need this information until after my mom passed last year, January.
Now I can carry on this tradition.

Thank you from my heart! Much love and prayers to you and yours. ❤️❤️❤️❤️❤️❤️❤️🙏🙏🙏🙏🙏🙏🙏

looks yummy

Best Sauerkraut Recipe I've seen for DIY selfers and quick too!

My grandma used to make it in a wide mouth mason jar. She shredded the cabbage, then she packed the sauerkraut in jars with a wooden spoon. Once it was packed in tight, she took the spoon handle down the middle and spun it around. She then filled that hole with canning salt. Then she put hot water in till it was about a 1/2" of top of jar. Then she put and lid on finger tight and sat it on paper in a baking sheet. She then put it in a dark place for 3 months to ferment. She checked it once a month and would add water to 1/2 " from the top of the jar and put it back in the dark. I made it this way aonce and my kids loved it

So easy, so good. So healthy.

I throw in a mashed garlic clove and a small pinch of caraway seeds when I want to get crazy. Can’t miss.

Good work, nice explanation

I make sauerkraut almost this way but I chopped mine with an old-fashioned Chopper packing in the jars add salt 1 tbsp per jar put a knife in the middle so the water will run evenly down into the jars and through the cabbage then gun water in it to fill up to the where the cabbage is put a lid on it set it on newspapers in the basement or somewhere out of the way and let it work and it's delicious. I usually make 10 or 12 jars at a time I go by The Almanac to make sure it's a good time

Good info, thank you.

I love the sweeter kraut for sandwiches.

Leave plenty of room at the top for expansion. This why larger containers are better. You need to weight down the cabbage, because it tends to expand with the gases of fermentation and push liquid out of the jar. Your Sauerkraut will end up dry and will turn brown as air works it's way down into the jar. If you add the salt beforehand it will pull the water out of the cabbage, temporarily dehydrating the cabbage. It will end up after fermentation just as dry as before you salted it. You will need to add some water so that the sauerkraut is still covered when fermentation is complete. If you have a kitchen scale, weigh your cabbage, water, and salt. Use 2% salt according the the weight of all the other ingredients. One person suggested reserving some outer leaves to cover the top inside the jars.

Way cool! I want to make saur Kraut! My Granny and Mom made it, but never gave me a recipe.

I've made kraut several times. Sometimes in a food grade 5 gallon bucket that I got from a restaurant that had pickles in it. And sometimes in a quart mason jar. A few times in the mason jar it didn't turn out good so I threw it away. I think it was because I used grocery store cabbage. It has always turned out good when I use local farmers cabbage. I just made some in a jar 2 days ago and used local farm cabbage and coarse sea salt. I hope it turns out good.

Great video, thank you ! How about trying whether it's due ? Do I try like after two weeks and have to put it in the fridge after opening it first ? And will the fermentation process go on inside the fridge ?

Very good vid , thanks . Needed two jabbers tho

Do you have recipe for pepper, hot pepper and a sweeter German recipe with carrway seeds? May grandma used to do crock type and would add peppers and every apple to crock but adding right before processing mades sense to me what do you think.

I had read that canning fermented sauerkraut would seriously diminish the probiotics because the boiling water bath would kill them. Is this true?

does the hot water canning process kill the good lactose bacteria that the ferment produces which is great for your gut?

Please answer two questions: Do you tighten the lids before putting them in the boiling water?  
Does the mason jar lid indentation pop up?
Thank you!

hi- if making a large quantity can I freeze the sauerkraut in bags? and how long would it last in the freezer

Do you know what the temperature would be in an electric water bath canner