How to Make Sauerkraut in Mason Jars

Making sauerkraut in mason jars is very easy. However, after you finish making one, you have to wait several months before you can eat it. So, if you will ask when is the best time to make it? Technically, it’s now.

Don’t worry! There are just few ingredients and utensils that you will need so as long as you have a cabbage in your kitchen. You can now begin.

Things That You Need

Ingredients:
• 1 green cabbage (medium)
• 1 ½ tbs. salt
• 1 tbs. caraway seeds (optional)

Kitchen Equipment:
• Knife
• Cutting board
• A mason jar or two
• Mixing bowl
• Cloth for covering the mason jar
• Rubber band to secure the cloth

Instructions

1. Clean everything – One of the most important parts in fermentation process is the cleanliness. You should give a chance to the bacteria to succeed. Make sure that the mason jars are free from all the sort of dirt. Might as well wash your hands well as you will use it in massaging the salt to the cabbage.

2. Cut the cabbage – slice the cabbage into four parts and discard the outer leaves and the core. Afterwards, cut it down into tiny ribbons.

3. Mix the Salt and Cabbage – Get the mixing bowl and put the cabbage into it. Sprinkle the salt evenly and then massage and squeeze it with your bare hands. You may feel like the salt isn’t enough at first but gradually, it will become limp and watery – something like a coleslaw. Do this for about 6 to 10 minutes. You can also add caraway seeds to the mixture for additional flavor but that is optional.

4. Pack it into the Mason jar – put the mixture into the Mason jar. If you have a cunning funnel, you can use it to make it easier. You also need to add up the liquid accumulated when you are mixing it. Tamp it down in the jar with your fist if it can fit in the jar opening. To further submerge the mixture in the liquid, you can put the outer leaves over it as toppings.

5. Cover the Mason jar – Cover the jar opening with a clean piece of cloth. Secure it with a twine or rubber band. The cloth will allow the air flow in and out which is very significant in the lacto-fermentation process.

6. If necessary, add some extra liquid – If the liquid did not rise above the mixture after 24 hours, you have to dissolve 1 tsp of salt in a cup of water pour enough to the jar to submerge the tiny ribbons of cabbage.

7. Ferment it for about 5-10 days – Keep the jar away from direct heat or sunlight while it is fermenting. The ideal room temperature where to store it is 60°F to 70°F. Since this is a small batch of sauerkraut, you can taste it after a week. If you want to extend the fermentation process, you can extend it. You can taste it day by day and decide if it already tastes good to you.