Homemade Sauerkraut for Canning

Follow our step-by-step guide on how to make Homemade Sauerkraut for Canning.

1. Step 1

   Start your sauerkraut adventure by carefully peeling away the outer leaves of your cabbage heads, discarding any parts that don’t look fresh.

2. Step 2

   Next, slice each head into quarters and remove the cores.

3. Step 3

   Now it’s time to shred the cabbage into thin strips, aiming for a thickness similar to a dime.

4. Step 4

   You can use a sharp knife, a mandolin, or a food processor—whichever you prefer! In a large mixing bowl, combine 5 pounds of your freshly shredded cabbage with 3 tablespoons of canning salt.

5. Step 5

   Give it a good mix and let it sit for about 5 minutes; this will help the cabbage wilt slightly and release some of its natural juices.

6. Step 6

   Once it’s ready, pack the salted cabbage firmly into a clean pickling container.

7. Step 7

   Use a wooden spoon or your hands to press it down until the juices rise to the top.

8. Step 8

   Repeat this salting and packing process in batches of 5 pounds until your container is filled, leaving about 3 to 4 inches of space at the top.

9. Step 9

   If you notice that the juice doesn’t fully cover the cabbage, don’t worry—just prepare a simple brine solution to add as needed.

10. Step 10

    Cover the cabbage with a piece of cheesecloth, tucking the edges down inside the container.

11. Step 11

    To keep the cabbage submerged, place a weighted bowl on top.

12. Step 12

    Now, let the magic of fermentation happen at room temperature, ideally between 70 to 75°F, for 3 to 6 weeks.

13. Step 13

    Remember to check daily and skim off any scum that forms on the surface; those little bubbles are a sign that fermentation is in full swing! When you’re ready to can your sauerkraut, take a moment to inspect 36 pint-sized or 18 quart-sized jars for any cracks or rust.

14. Step 14

    Immerse them in simmering water to keep them warm until you need them, and don’t forget to wash the new lids and rings in warm, soapy water.

15. Step 15

    Next, transfer your sauerkraut and its brine into a very large pot and heat the mixture until it simmers at a temperature between 185 to 210°F—just be careful not to let it boil.

16. Step 16

    Now it’s time to pack the hot sauerkraut into your sterilized jars, filling them to within half an inch of the top.

17. Step 17

    Use a clean knife or a thin spatula to gently remove any air bubbles, and wipe the rims of the jars with a damp paper towel to ensure a good seal.

18. Step 18

    Secure the lids and screw on the rings tightly.

19. Step 19

    In batches, place a rack in a large stockpot and fill it halfway with water.

20. Step 20

    Bring the water to a boil, then carefully lower the jars into the bubbling water, making sure they’re at least 2 inches apart.

21. Step 21

    Add more boiling water if needed to cover the jars by at least an inch.

22. Step 22

    Bring it back to a rolling boil, cover the pot, and process the pint jars for 15 minutes or the quart jars for 20 minutes.

23. Step 23

    Once the time is up, carefully remove the jars from the stockpot and let them rest, spaced apart, for 12 to 24 hours.

24. Step 24

    After they’ve cooled, press the center of each lid to check for a proper seal.

25. Step 25

    Finally, remove the rings for storage and keep your beautifully canned sauerkraut in a cool, dark place.

26. Step 26

    Enjoy the fruits of your labor and the delightful crunch of homemade sauerkraut!.