Greta’s Goodies: Sauerkraut

The time-honored tradition of fermenting cabbage has been around for centuries. It was a way of preserving foods and nutrients before refrigeration. Over the centuries, the preserved mixture of greens and salt took on many names, but the title of sour cabbage or sauerkraut stuck. Today, Greta is going to share her family sauerkraut recipe.

Sanitizing and Safety First 

To minimize bacteria and contamination, be sure to sanitize your canning jars following advice from both Oregon State University Extension Service and Washington State University Extension Service.

Learn about Canning from Coastal

We’ve shared plenty of articles, tips, and tricks on canning over the years. Check out how to get started, some tips on pickling, as well as other uses for canning jars.

Ingredients

• 56 oz. cabbage (chopped)
• 5 carrots (grated)
• 2 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 tablespoons salt (non-iodized)

Directions:

After sanitizing your jars and lids, you’ll want to start with the ginger. Peel away the skin on the ginger with a spoon.

Then grate the ginger.

Next, grate the fresh carrots.

Slice up the cabbage. Be sure to remove the core as it will not ferment well. Additionally, save the outside layer of your cabbage for later. You’ll use it in the fermentation process.

Pour your chopped cabbage into a large bowl.

Add your garlic.

Then add the non-iodized salt. Greta is using ground Himalayan pink salt. This will help create the brine.

Add your cabbage mixture to a mixing bowl and then set to mix at a low speed. Keep it going until the cabbage mixture is juicy. You can also mix by hand for at least 10 minutes.

Your mixture should have plenty of liquid. Let it stand for 20 minutes.

While that is sitting for 20 minutes, create circles using the outside layer of your cabbage. These will be used to keep floaters down in your jars while still allowing gasses to escape during the fermentation process.

Stir your cabbage mixture a little, then pour some into a jar. Press down by hand and add more of the mixture until you reach the top.

Place your cabbage circle on top.

Add plastic between the lid. Screw the lid down, but ensure it is not tight. You want the fermentation gasses to escape. The fermentation process will take 2-4 weeks. The longer you let it ferment, the richer the flavors.

Coastal tip: Cover your fermenting jars with a cloth and allow them to sit at room temperature. Once complete, remove the lid, cabbage circle, and plastic. Reattach the lid and tighten it. Your finished product can last for up to 1 year in the refrigerator.

Coastal Can Help with Your Sauerkraut   

Your Northwest owned and operated Coastal has the canning supplies and expertise to help with your batch of sauerkraut ­­— or any other pickling, fermenting, or canning project. Stop by any store and pick up a set of Ball^® Quart Jars with lids and bands, as well as the Presto 23-quart Pressure Canner and cooker designed for easy, confident home pressure canning.