How To Make Homemade Sauerkraut in a Mason Jar (2022)

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Take a large head of cabbage. Peel off some of the outer leaves, remove the core. Layer the cabbage with a couple of teaspoons of salt in a large bowl and let it sit for about an hour. Once it starts to break down start packing the cabbage in a clean quart mason jar. Use a wooden spoon to really pack it in.

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Instructions. In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt. Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl.

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Cut cabbage into quarters then remove and discard the core sections. Slice cabbage very thinly and place in a large bowl, then sprinkle with 1 Tbsp (15 ml) salt. Massage salt into cabbage, squeezing to release liquid. Cover bowl and let stand at least 1 hr. Toss cabbage a few more times, squeezing to release any extra liquid.

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Wash the cabbage, then remove the outer leaf. Set aside. Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick. Place the cabbage slices in a large bowl, then sprinkle with salt. Squeeze and massage the cabbage with your hands for about 15 minutes.

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Leave at least 1-1/2 inches head space. Place a cabbage leaf on top to prevent shredded cabbage from floating in the liquid. Fill a new, clean plastic bag with water, close with twist tie and place in mouth of jar to seal off air. Store in dark conditions (wrap jar in a dish towel) at room temperature for 3-4 days or until bubbling ceases.

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Prepare the ingredients: clean and dry a one-quart mason jar. Rinse the head of the cabbage, and remove the outer leaves. Use a sharp knife to cut the cabbage into 4 wedges. Then slice each wedge of cabbage into ribbons. You can also use a food processor with a slicing disk for this.

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Rinse the cabbage in cool water. Remove the coarse outer leaves and discard. Remove and rinse a few unblemished leaves and set them aside for later. Pat the cabbage dry with a clean kitchen towel or paper towel. Using a large knife, slice the cabbage in half. Cut the halves in half again to create quarters.

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Step 5: Press Cabbage Into the Mason Jar. Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage. IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

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With very clean hands (or using gloves) squeeze and mix cabbage and salt for several minutes, until it decreases in volume and starts producing juices. 1.5-2 pounds shredded cabbage, 1 tablespoon kosher salt. Cover and let it sit for 10 minutes. Pack the cabbage into a mason jar, pressing down as much as possible.

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Place the ring of a mason jar lid on top of your reserved cabbage leaf, and cut around it using a paring knife. Insert the cabbage leaf circle into the jar to cover the shredded cabbage. Place your glass weight on top of the cabbage leaf, pushing down a little until you see the brine rise up over the leaf.

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Rinse off the outside of the jar and remove the little jar, or whatever weight you used. Leave the cabbage leaf in place until you start eating from your jar of sauerkraut. Clean any sticky brine off the rim and jar, and screw the lid back on tightly. If you used a special airlock lid, replace it with a simple lid.

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Making sauerkraut doesn't have to be a big deal. Today, Rachel quickly demonstrates how to make sauerkraut in a mason jar. All you need is salt, water and ca.

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add flavors - if you want to add the caraway seeds, now is the time. Stuff the cabbage into the jar. add the jelly jar + lid - the jelly jar weighs down the cabbage, keeping it under the brine, so that it doesn't mold. ferment - allow it to ferment for 3 to 14 days. Check on your sauerkraut - for signs of fermentation.

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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.

How To Make Homemade Sauerkraut in a Mason Jar (2022)

This fermented sauerkraut recipe is perfect for beginners and tastes delicious. Recipes. Recipes by Category.. Equipment for sauerkraut. Half-gallon mason jar:. Use 1-quart jars: We use 1/2 gallon jars, but you can use two 1-quart jars for this recipe. You will need more brine, so make 1.5x the brine shared above or 975 grams water and 19.

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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.