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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🍳 烹飪流程
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.
烹飪步驟
簡短烹飪順序
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.
開場介紹
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.
步驟 1
Shred the raw cabbage using a food processor or a sharp knife.
步驟 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.
步驟 3
Add 1 teaspoon of canning salt directly into each packed quart jar.
步驟 4
Add 1 teaspoon of white sugar directly into each packed quart jar.
步驟 5
Add 1 teaspoon of white distilled vinegar directly into each packed quart jar.
材料清單
重要提醒
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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