Mother'S Canned Kraut
Homemade fermented cabbage with a tangy flavor, perfect for health-conscious eaters and those who enjoy traditional, probiotic-rich foods with simple ingredients and easy preparation.
Ingredients
Instructions
- Chop cabbage as fine as you prefer.
- Pack raw cabbage into jars and add 1 teaspoon salt and 1 teaspoon sugar to each jar.
- Fill the jars with boiling hot water.
- Heat lids and place on jars tightly.
- Place canned kraut in a cool dark place and allow it to ferment. Don't worry if some jars bubble and spew; place paper under fermenting jars to protect the surface.
- Enjoy good kraut.
Tips & Substitutions
For best results, use fresh, crisp cabbage and ensure your jars are sterilized before packing. You can substitute the sugar with honey or maple syrup for a different flavor profile. If you prefer a spicier kraut, consider adding a few peppercorns or caraway seeds to each jar. Always taste as you go to achieve the desired balance of flavors.
Serving Suggestions
This homemade kraut pairs beautifully with Whitey'S Brats Sandwiches or as a tangy side to grilled meats. It also adds flavor to salads, such as Carrot - Coleslaw Salad. Serve it on top of a hearty sandwich or alongside a bowl of soup for a delightful contrast.
Storage & Reheating
Once the kraut has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process. It can last several months when stored properly. To reheat, simply warm it gently on the stovetop or in the microwave. Avoid overcooking to preserve its crunch and tang.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Canned Kraut contains roughly 2 calories, with 0g protein, 0g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long does it take for the kraut to ferment?
Fermentation time can vary based on temperature and desired sourness, but generally, it takes about 1 to 4 weeks. Check the kraut regularly; once it reaches your preferred taste, transfer it to the refrigerator to halt fermentation.
Can I add other vegetables to the kraut?
Yes, you can experiment by adding vegetables like carrots, beets, or radishes for added flavor and color. Just ensure they are cut small enough to ferment evenly with the cabbage.
What should I do if the kraut smells bad during fermentation?
If the kraut develops an off-putting smell, it may be a sign of spoilage. Check for any mold on the surface; if you see any, it’s best to discard it. Proper sterilization and using fresh ingredients can help prevent this issue.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).