Grandma's Canned Sauerkraut
ID: ad76eaa8...
An incredibly simple, old-fashioned way to make shelf-stable sauerkraut directly in canning jars. Packed with shredded raw cabbage, salt, sugar, vinegar, and hot water, these jars are water-bath processed and develop their signature tangy flavor after curing on the shelf for four weeks.
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🍳 Cooking Flow
Shred raw cabbage and pack it firmly into sterile jars up to the neck. → Add salt, sugar, and vinegar directly into each jar. → Fill with boiling hot water, de-bubble, and wipe the rims clean with vinegar. → Place lids on the jars and process in a water bath canner for 20 minutes. → Let cool and store in a dark, cool pantry for 4 weeks to cure and develop flavor.
Cooking Steps
Brief Cooking Order
Shred raw cabbage and pack it firmly into sterile jars up to the neck. → Add salt, sugar, and vinegar directly into each jar. → Fill with boiling hot water, de-bubble, and wipe the rims clean with vinegar. → Place lids on the jars and process in a water bath canner for 20 minutes. → Let cool and store in a dark, cool pantry for 4 weeks to cure and develop flavor.
Introduction
An incredibly simple, old-fashioned way to make shelf-stable sauerkraut directly in canning jars. Packed with shredded raw cabbage, salt, sugar, vinegar, and hot water, these jars are water-bath processed and develop their signature tangy flavor after curing on the shelf for four weeks.
Step 1
Shred the raw cabbage using a food processor or a sharp knife.
Step 2
Pack the shredded raw cabbage tightly into clean, sterilized quart jars using a wooden spoon or packer, filling up to the bottom of the neck of the jar.
Step 3
Add 1 teaspoon of canning salt directly into each packed quart jar.
Step 4
Add 1 teaspoon of white sugar directly into each packed quart jar.
Step 5
Add 1 teaspoon of white distilled vinegar directly into each packed quart jar.
Ingredients List
Important Notes
Always use canning salt instead of table salt to prevent cloudy liquid in your jars.
This is a raw-pack canning method where the fermentation occurs inside the sealed jars while storing.
Store the processed jars on a pantry shelf for at least 4 weeks before consuming so the sauerkraut flavor has time to mature.
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