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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. 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. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.
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How to Make Sauerkraut in Mason Jars
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.
Humble House German-Style Fermentation Crock HHSK105 SAUERKROCKFermenting Starter Kit with Fermentation Airlock, Stopper, Wide Mouth Mason Jar, Pour and Store Lid – Mold Free Preserving & Pickling – Make Your Own Pickles, Sauerkraut & More with Earth-Kind KitsThe Easy Weight – Fermentation Weights with Grooved Handles – Small Batch Sauerkraut, Pickles or Other Fermented Foods– Fermenting for ANY Wide Mouth Mason Jars (4 Pack)
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- 1 large head of organic cabbage
- several handfuls of sea salt
- 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.
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.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 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 firstname.lastname@example.org to chat.