Canning Sauerkraut - Traditional German Fermented Recipe

Are you looking for a way to preserve the tangy, probiotic-rich goodness of sauerkraut and enjoy a taste of traditional German cuisine year-round? This Canning Sauerkraut recipe provides simple, step-by-step instructions for creating shelf-stable sauerkraut at home, ensuring you can enjoy this versatile fermented food anytime.

This method not only extends the shelf life of your homemade kraut but also guarantees safety by eliminating harmful bacteria through proper canning techniques.

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What is Canning Sauerkraut?

Canning sauerkraut is a preservation method that involves packing fermented and brined cabbage into jars, processing them in a boiling water bath, and sealing them to prevent spoilage. This allows you to store sauerkraut at room temperature for an extended period, typically up to 18 months. The process destroys any remaining harmful bacteria while maintaining the nutritional benefits and unique sour flavor of the sauerkraut.

Homemade sauerkraut offers several advantages over store-bought varieties, including control over ingredients, salt content, and fermentation period. This recipe captures the authentic flavors of German sauerkraut, providing a delicious and healthy addition to your meals. Ready to roll up your sleeves and enjoy homemade, canned sauerkraut? Let’s get started!

Key Ingredients for Canning Sauerkraut:

Shredded Cabbage: 5 pounds (about 2 medium heads). Choose firm, tightly packed heads of cabbage for the best results. Remove outer leaves and core before shredding.
Kosher Salt or Sea Salt: 3 tablespoons. Salt is crucial for drawing out moisture from the cabbage and creating an environment suitable for fermentation. Do not use iodized salt, as it can inhibit fermentation.
Filtered Water: As needed for the brine. Ensure the water is chlorine-free, as chlorine can negatively affect the fermentation process.
Optional Flavorings: Caraway seeds (1-2 tablespoons), juniper berries (1 teaspoon), dill seeds (1 teaspoon). These are traditional additions that enhance the flavor of the sauerkraut.

How to Make Canning Sauerkraut:

This recipe is simpler than you think! You’ll create a natural brine by massaging the cabbage, and the fermentation does the rest. Canning simply extends its life. Total preparation time is around 30 minutes, plus fermentation time (1-4 weeks) and canning time (specified below). Get ready to enjoy your homemade, tangy sauerkraut!

Step-by-Step Instructions:

Equipment Preparation:

Sterilize Jars: Wash canning jars (pint or quart size) in hot, soapy water. Rinse well and sterilize by simmering them in boiling water for 10 minutes. Keep jars hot until ready to fill.
Prepare Lids and Rings: Wash canning lids and rings in hot, soapy water. Heat the lids in simmering water (not boiling) until ready to use.
Prepare Canning Pot: Fill a large canning pot with enough water to cover the jars by at least 1 inch. Bring to a simmer.

Sauerkraut Preparation:

Shred the Cabbage: Remove the outer leaves from the cabbage and discard, then cut the cabbage into quarters and remove the core. Shred the cabbage thinly using a sharp knife, mandoline slicer, or food processor.
Combine Cabbage and Salt: Place the shredded cabbage in a large, clean bowl. Sprinkle the salt evenly over the cabbage.
Massage the Cabbage: Using clean hands, massage the salt into the cabbage for 5-10 minutes. This process helps to break down the cell walls of the cabbage, releasing its juices and creating the brine. The cabbage should become limp and watery. This step is crucial for successful fermentation.
Add Optional Flavorings: If using, add caraway seeds, juniper berries, or dill seeds to the cabbage mixture. Mix well to distribute the flavorings evenly.
Pack the Cabbage into Jars: Pack the salted cabbage tightly into the sterilized jars, leaving about 1-inch headspace. Use a wooden spoon or tamper to press the cabbage down firmly, ensuring that the brine covers the cabbage. Remove any air bubbles with a plastic utensil.
Add Brine (if needed): If there isn’t enough natural brine to cover the cabbage (it should rise naturally from the cabbage), prepare a brine by dissolving 1 teaspoon of salt in 1 cup of filtered water. Add enough brine to cover the cabbage, maintaining the 1-inch headspace.
Weight the Cabbage: Place a clean, sterilized glass weight, cabbage leave, or ziplock bag filled with brine on top of the cabbage to keep it submerged under the brine during fermentation. Ensure the weight fits inside the jar’s neck and doesn’t obstruct the lid’s sealing surface. Remove the weight after fermentation before canning.

Fermentation Process:

Ferment: Cover the jars loosely with their lids and rings (not tightened). Place the jars in a cool, dark place (65-75°F is ideal) for 1 to 4 weeks. Check the jars daily. You may see bubbles forming, which is a sign of active fermentation.
Burp Jars (Optional): If you choose not to use airlocks or weights to release the pressure from fermentation, gently loosen the lids every day or two to release excess gas. Then retighten loosely. This prevents excessive pressure buildup inside the jars.
Taste Test: After 1 week, taste a small amount of sauerkraut to check for desired sourness. Continue fermenting for a longer period if you prefer a more intense, tangy flavor. Keep in mind that the taste will continue to sour while fermenting.

Canning Process:

Prepare Jars for Canning: After fermentation, remove any weights. Check the sauerkraut for any signs of mold or spoilage (unusual odor or color). Discard if any mold is present. Clean jar rims with a damp cloth if necessary.
Adding more Brine: If there is not enough liquid to cover the sauerkraut with 1-inch head space, prepare a new hot brine (1 tsp salt for every 1 cup of water) and fill jars to proper head space, then proceed to canning.
Place Lids and Rings: Place the prepared lids on the jars, centering them properly. Screw on the rings until fingertip tight (not too tight, not too loose).
Process in Boiling Water Bath: Carefully lower the jars into the simmering water using a jar lifter. Ensure the water covers the jars by at least 1 inch. Bring the water to a full rolling boil.
Process Time:
- Pint Jars: Process for 15 minutes.
- Quart Jars: Process for 20 minutes.
Remove Jars: Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Then, carefully lift the jars out of the water using a jar lifter and place them on a towel-lined surface, ensuring they are not touching each other.
Check Seals: Let the jars cool completely (12-24 hours). As they cool, listen for a popping sound, which indicates that the jars have sealed correctly. After cooling, check the seals by pressing down on the center of the lid. If the lid does not flex or pop back up, it is sealed. If a lid does not seal, you can either reprocess the jar with a new lid within 24 hours or store the sauerkraut in the refrigerator and consume it within a few weeks.
Label and Store: Label the jars with the date and contents. Store in a cool, dark place for up to 18 months.

Why You’ll Love This Canning Sauerkraut:

This homemade canned sauerkraut offers a delightful tangy flavor and is packed with beneficial probiotics, making it a fantastic addition to your diet. The main highlight is the satisfaction of preserving a traditional food at home, knowing exactly what ingredients went into it. Compared to store-bought sauerkraut, making your own is incredibly cost-effective, as cabbage is readily available and affordable, especially during harvest season.

The touch of caraway seeds and juniper berries elevates the taste, providing a unique, aromatic experience. Though this isn’t kimchi, another fermented favorite, the processes are similar and equally rewarding. Ready to discover the joy of homemade canned sauerkraut? Give this recipe a try and savor the taste of tradition!

What to Serve Canning Sauerkraut With:

Sauerkraut is incredibly versatile and pairs well with various dishes. Serve it alongside grilled sausages, pork roast, or smoked ham for a classic German meal. It’s also delicious on Reuben sandwiches or as a flavorful topping for baked potatoes.

For sides, consider mashed potatoes, rye bread, or a simple green salad to complement the tangy flavor. Alternatively, try a hearty beer or crisp white wine to enhance the overall dining experience.

Top Tips for Perfecting Canning Sauerkraut:

Use fresh, firm cabbage: The quality of your cabbage will directly impact the quality of your sauerkraut. Avoid using cabbage that is bruised or wilted.
Massage the cabbage thoroughly: Don’t rush the massaging process. It’s crucial for drawing out enough liquid to create a proper brine.
Maintain proper headspace: Leaving the correct amount of headspace is essential for creating a proper seal during canning.
Ensure cabbage stays submerged: As the cabbage ferments, it needs to remain under the liquid brine. Uneven levels of brine leads to uneven flavor, even spoilage.
Adjust salt for taste: While salt is essential for fermentation, you can adjust the amount slightly to suit your taste preferences. However, make sure to use at least 2 tablespoons of salt per 5 pounds of cabbage to ensure proper preservation.
Don’t overtighten the rings: Fingertip tight is all that’s needed for the canning rings. Overtightening can prevent the jars from venting properly, leading to seal failure.

5 Facts About Canning Sauerkraut:

Fermentation is a natural process in sauerkraut.
Sauerkraut is rich in probiotics, enhancing gut health.
Canning sauerkraut extends its shelf life significantly.
Traditional German sauerkraut often includes caraway seeds.
Homemade sauerkraut allows control over ingredients and salt.

Storing and Reheating Tips:

Once canned and sealed, sauerkraut can be stored in a cool, dark place, such as a pantry or cellar, for up to 18 months. After opening, store the jar in the refrigerator and consume within 1-2 weeks. There’s usually no need to reheat canned sauerkraut, as it’s delicious served cold or at room temperature.

If desired, you can gently warm it in a saucepan over low heat. Avoid boiling to maintain its texture and flavor. Freezing the sauerkraut is not recommended, as it can alter the texture and make it too mushy.

Final Thoughts:

Canning sauerkraut is a rewarding way to preserve a traditional, healthy food and enjoy its unique flavor year-round. With this recipe and simple techniques, you can create delicious, shelf-stable sauerkraut that adds a tangy twist to your meals. So gather your ingredients, follow the steps carefully, and savor the taste of homemade, canned sauerkraut!

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Canning Sauerkraut FAQs:

Q: Can any type of cabbage be used for sauerkraut?

A: Green cabbage is the most common and recommended type for sauerkraut due to its firm texture and high sugar content, which aids in fermentation. Red cabbage can also be used, but may result in a slightly different color and flavor. Avoid using savoy cabbage, as it tends to become mushy during fermentation.

Q: How do I know if my sauerkraut has fermented properly?

A: Properly fermented sauerkraut will have a tangy aroma and sour taste. The color of the cabbage will change from bright green to a yellowish-green or slightly brown hue. You may also notice bubbles forming in the brine, indicating that fermentation is occurring. If the color of the sauerkraut is drastically different, foul smelling or shows any mold, it is not safe to eat and should be discarded.

Q: Can I add other vegetables to my sauerkraut?

A: While traditional sauerkraut consists primarily of cabbage, you can add other vegetables for flavor and variety. Consider adding grated carrots, shredded beets, or sliced onions. Be mindful of the moisture content of the added vegetables and adjust the salt accordingly to maintain a proper brine.

Q: Is it safe to can sauerkraut if the lids don’t pop?

A: If the lids don’t pop after processing, it indicates that the jars haven’t sealed properly. Unsealed jars should be either reprocessed with new lids within 24 hours or stored in the refrigerator and consumed within a few weeks.

Q: How often should I check my sauerkraut during fermentation?

A: It’s a good idea to check the appearance and smell of your sauerkraut every few days during fermentation. If you choose to loosen the lids to release excess gas, do so and then gently replace them loosely. This helps monitor the fermentation process and prevent any potential issues.

Canning Sauerkraut – Traditional German Fermented Recipe