Sauerkraut Made In A Jar
Homemade sauerkraut with crisp, tangy flavor, perfect as a side or topping for meats and sandwiches, ideal for fermentation enthusiasts and health-conscious eaters.
Ingredients
Instructions
- Shred the cabbage finely and mix with 2 ounces of salt.
- Pack the salted cabbage solidly into clean jars.
- Fill the jars with cold water.
- Put the caps on, screwing the bands tightly.
- Allow to ferment for 3 or 4 days.
- When fermentation ceases, wash the outside of the jars.
- Re-tighten the screw bands if they are loose.
- Store jars without further processing.
- Kraut will be ready to use in 4 to 6 weeks; serve with your favorite meat.
Tips & Substitutions
For best results, use fresh, firm cabbage, as it contains more moisture and sugars essential for fermentation. If you prefer a milder flavor, use less salt or add spices like caraway seeds. Ensure jars and tools are sterilized to prevent unwanted bacteria. If you have leftover cabbage, consider making a batch of Apple Pepper Relish to complement the kraut.
Serving Suggestions
This sauerkraut pairs beautifully with your favorite meat dishes, such as sausages or pork chops. Serve it alongside Poppy Seed Mandarin Orange Salad for a refreshing contrast. You can also use sauerkraut as a topping for sandwiches or hot dogs, or incorporate it into a casserole for added flavor and nutrition.
Storage & Reheating
Once fermentation is complete, store the jars in a cool, dark place like a basement or pantry. The kraut can last for several months if kept sealed. If you have leftovers after opening a jar, make sure to keep it refrigerated. To reheat, warm gently in a saucepan and add a splash of water to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut Made In A Jar contains roughly 60 calories, with 8g protein, 9g carbohydrates, and 1g fat. It is an excellent source of vitamin C (144% of the Daily Value), vitamin A (118% of the Daily Value), and potassium (39% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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
Can I use other vegetables in this recipe?
While this recipe is specifically for cabbage, you can experiment with other vegetables like carrots or radishes. Just ensure they are finely shredded and adjust the salt accordingly for proper fermentation. Always maintain the same salt-to-vegetable ratio for best results.
What should I do if my kraut isn't fermenting?
If your kraut isn't fermenting, it may be due to insufficient salt or lack of anaerobic conditions. Make sure the cabbage is packed tightly and submerged under the liquid. If it’s too warm, move it to a cooler location. If it still doesn't ferment, consider starting over with fresh ingredients.
How can I tell if my sauerkraut has gone bad?
Check for off odors, unusual discoloration, or mold growth on the surface. If the kraut smells foul or shows signs of spoilage, it's best to discard it. Properly fermented sauerkraut should have a pleasantly tangy aroma and a crisp texture.
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).