Preparing and Canning Fermented Foods
- 25 lbs cabbage
- 3/4 cup canning or pickling salt
Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start
kraut between 24 and 48 hours after harvest.
Yield: About 9 quarts
Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse
heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or
slice to a thickness of a quarter. Put cabbage in a suitable fermentation container, see "Suitable Containers, Covers, and Weights for Fermenting Food,", and add
3 tablespoons of salt.
Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding,
salting, and packing until all cabbage is in the container. Be sure it is deep enough so that
its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled
brine (1-1/2 tablespoons of salt per quart of water). Add plate and weights; cover container
with a clean bath towel. Store at 70º to 75ºF while fermenting. At temperatures between
70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º
to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may
not ferment. Above 75ºF, kraut may become soft.
If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation
is completed (when bubbling ceases). If you use jars as weight, you will have to check
the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly
covered in the refrigerator for several months or it may be canned as follows:
Hot pack Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove
from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.
Raw pack Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Sauerkraut in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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