How To Make Sauerkraut for Canning
Need something to amp up the flavor on your appetizers? Look no further from our delicious dip recipes. Together with an array of sauce recipes, these delightful flavorings are sure to enhance any meal. We have a variety of recipes, from savory marinara sauces to sweet cinnamon dips. Pair off these yummy dip recipes with your favorite finger foods and snacks for a more delightful treat!
Serves:
Ingredients
- 2 lbs of cabbage
- 2 tbsp of sea salt
Instructions
-
Clean and thinly slice the cabbage.
-
In a large bowl, add the cabbage and sprinkle salt over it.
-
Massage the cabbage with your hands until it releases its natural juices.
-
Pack the cabbage tightly into clean glass jars, leaving an inch of headspace.
-
Pour any remaining juices over the cabbage.
-
Use a weight, such as a fermentation stone or a clean ziplock bag filled with water, to keep the cabbage submerged in the liquid.
-
Place a lid on the jar loosely to allow gases to escape during fermentation.
-
Let the sauerkraut ferment at room temperature for 1 to 2 weeks, checking it periodically for any signs of mold or spoilage.
-
Once fermentation is complete, seal the jars with tight-fitting lids and store them in the refrigerator.
-
The sauerkraut will continue to develop flavor over time and can be enjoyed for several months.
Nutrition
- No nutrition information available for homemade sauerkraut. : 0
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
