So a few months ago, I decided that I wanted to learn how to make sauerkraut in Mason jars. I was tired of paying $9 for a little jar of organic sauerkraut at the food coop. After all, cabbage is really cheap – even organic cabbage – and I have a lot of Mason jars. I was sent The DIY Pantry: 30 Minutes to Healthy, Homemade Food by Kresha Faber for review and as I flipped through it, I realized she uses the same method for her sauerkraut that I do.
How to Make Sauerkraut in Mason Jars
All that you need to make sauerkraut is cabbage and sea salt. You also need a very large glass jar or sauerkraut crock and some sort of weight for the top. I used a large Mason jar, a piece of plastic wrap, and a plastic bag filled with water as a weight. Eventually I want to buy my own sauerkraut crock but they are rather expensive.
- 1 large head of organic cabbage
- several handfuls of sea salt
- Shred the cabbage. I used a food processor. Some people like to chop it with a large knife. Whatever works for you is fine.
- Start layering in the jar a few inches of shredded cabbage then about a tablespoon or less of sea salt. Press down each layer as you go.
- The sea salt draws out the moisture from the cabbage which creates a brine.
- Continue until the jar is almost full.
- Leave a few inches at the top of the jar. Cover it with a large piece of plastic wrap and press down making sure that the plastic wrap comes out of the top of the jar.
- Fill a plastic bag with water and use that to weight down the sauerkraut and keep it under the brine.
- Every day, press the sauerkraut down. Every other day, change the plastic wrap.
- Taste once a week until it tastes the way you like it. Mine takes about 6-8 weeks.
- Divide into smaller jars and store in the refrigerator until you want it. Then start over so you have a new batch.
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