Last Updated on May 31, 2023 by Ellen Christian
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.
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How to Make Sauerkraut in 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.
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.
The DIY Pantry: 30 Minutes to Healthy, Homemade Food helps you create all natural kitchen staples for clean, tasty dishes. You will learn how to make your own pasta, yogurt, mozzarella, peanut butter, ketchup, stock, spice mixes and more.
There are more than 150 natural, budget friendly recipes and tips for storing your food. A definite must for anyone trying to stay away from store-bought, processed foods containing questionable ingredients.
How do you make sauerkraut from scratch?
So, there are several ways to make sauerkraut from scratch, but this how to make sauerkraut in mason jars. Finally, I hope you enjoy my old fashioned sauerkraut recipe.
How long to ferment sauerkraut in a jar?
It takes three to four weeks. You will need to check it regularly to find out when it’s done.
Ingredients
- 1 large head of organic cabbage
- several handfuls of sea salt
How to make sauerkraut in mason jars
- 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.
Related reading
So, now that you know how to make sauerkraut in mason jars, you might want to try these.
- How to make kefir cheese
- What is kefir & how do I make it?
- Sweet cucumber sandwich pickles
- To learn how to make more of your recipes from scratch, read the rest of my back to basics recipes.
How to Make Sauerkraut in Mason Jars
How to make sauerkraut in mason jars
Ingredients
- 1 large head of organic cabbage
- several handfuls of sea salt
Instructions
- 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1832mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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