Sauerkraut In A Jar Recipes
SAUERKRAUT IN A BOTTLE
If you love homemade sauerkraut, but don't have your own crocks, this is a great recipe. It's fast and easy to put together and you can make any quantity you want. My father made sauerkraut every year with friends, since he doesn't have crocks, and another friend gave him this recipe to make life easier. Note: cooking time is time to cure.
Provided by Isabeau
Categories Vegetable
Time P1m11DT30m
Yield 1 quart sauerkraut, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Quarter, core, and shred cabbage (may be done with food processor).
- 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.
- 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.
- 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.
- 5. Cover with standard self-sealing lids (snap lids).
- 6. Apply bands firmly.
- 7. Turn upside down on a tea towel for a day. Check seals after 24 hours.
- 8. Store in a cool, dark place and let cure for 6 weeks.
- 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
SAUERKRAUT
My great Aunt shared this recipe with me after I tried to can 32 quarts of kraut one year. I lost everyone to my recipe. The next year I tried hers and everyone went crazy for it. When I open the jar my family would come running to sample it. People preparing--this is truly a great traditional-style recipe. I didn't lose a single jar this way.
Provided by angelcent35
Categories Vegetable
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 5
Steps:
- Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
- Add vinegar, sugar and salt to each jar.
- Pour boiling water into jar to cover. Place lids on jars tightly.
- This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.
Nutrition Facts : Calories 115.5, Fat 0.4, SaturatedFat 0.1, Sodium 850.2, Carbohydrate 27, Fiber 10.4, Sugar 16.1, Protein 5.3
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