Making your own sauerkraut is a rewarding way to preserve cabbage while developing its signature tangy flavor through natural fermentation. This small batch canning recipe guides you through fermenting and safely pressure canning sauerkraut at home, perfect for those who want fresh, probiotic-rich kraut without large quantities.
Ingredients
- 2 pounds green cabbage (about 1 medium head)
- 1 tablespoon non-iodized salt (such as kosher or sea salt)
- Optional: 1 teaspoon caraway seeds or juniper berries for flavor
- Filtered water (if needed, to cover the cabbage during fermentation)
Instructions
- Prepare the cabbage: Remove the outer leaves of the cabbage and set one clean leaf aside. Rinse the cabbage and chop or shred it finely using a knife, mandoline, or food processor.
- Salt and massage: Place the shredded cabbage in a large mixing bowl. Sprinkle the salt evenly over it. Let it sit for 10 minutes to draw out moisture. Then, firmly massage and squeeze the cabbage with your hands for about 5–7 minutes until it becomes limp and releases a good amount of liquid.
- Optional flavoring: If using, mix in caraway seeds or juniper berries evenly through the cabbage.
- Pack the cabbage: Transfer the cabbage and its liquid into a clean glass fermentation jar or crock. Press down firmly with a tamper or wooden spoon to submerge the cabbage under its own brine. Use the reserved cabbage leaf to cover the surface, tucking it down around the edges to keep cabbage submerged.
- Weigh down and cover: Place a fermentation weight or a small clean jar filled with water on top of the cabbage leaf to keep everything submerged. Cover the jar with a cloth secured by a rubber band or use a fermentation lid with an airlock to allow gases to escape but prevent contaminants.
- Ferment: Store the jar at room temperature (65–72°F) away from direct sunlight. Fermentation time varies from 5 to 14 days, depending on temperature and taste preference. Check daily to ensure cabbage remains submerged and skim any surface mold if it appears (this is normal, just remove it).
- Test and taste: After 5 days, begin tasting the sauerkraut. When it reaches your desired tanginess and texture, it’s ready for canning.
- Prepare for canning: Sterilize small canning jars (pint or half-pint size) and lids by boiling them for 10 minutes or running them through a dishwasher cycle. Using a clean utensil, transfer the sauerkraut into the jars, packing tightly and leaving about 1/2 inch headspace. Cover the cabbage completely with its brine; add filtered water if needed to keep submerged.
- Pressure canning: Sauerkraut is a low-acid vegetable and must be pressure canned to prevent botulism. Seal jars with lids and process in a pressure canner at 10 pounds pressure (adjust for altitude) for 20 minutes for pints and 25 minutes for quarts. Follow your pressure canner manufacturer’s instructions carefully.
- Cool and store: After processing, turn off heat and let the canner depressurize naturally. Remove jars and place on a towel to cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place. Properly processed sauerkraut can last up to 1 year unopened.
Tips
- Salt choice: Use non-iodized salt to avoid interfering with fermentation. Avoid table salt with additives like anti-caking agents.
- Keep cabbage submerged: Oxygen exposure can cause mold. Weighing down the kraut and using a fermentation lid helps maintain anaerobic conditions.
- Fermentation time varies: Warmer temperatures speed fermentation; taste after 5 days and continue checking daily until it suits your palate.
- Pressure canning is essential: Never water bath can sauerkraut. Proper pressure canning at recommended times is necessary to ensure safety.
Serving Suggestions
Sauerkraut adds a delicious tang and crunch to many dishes. Serve it as a side with sausages, pork chops, or roasted meats. It’s excellent on Reuben sandwiches, hot dogs, or mixed into potato salads and slaws. You can also incorporate it into soups or stews for a probiotic boost.
Variations
Experiment with added flavors by mixing in shredded carrots, grated apple, or beets before fermenting. For a spicy twist, add sliced jalapeños or red pepper flakes. You can also try different herbs and spices such as dill, mustard seeds, or garlic to customize your sauerkraut.
Storage and Reheating
Once pressure canned and sealed, sauerkraut can be stored unopened in a cool, dark pantry for up to 12 months. After opening, refrigerate and consume within 4 to 6 weeks. Because sauerkraut is already fermented, reheating isn’t necessary—serve it cold or at room temperature. If preferred warm, gently heat on the stove without boiling to preserve probiotics and texture.
Frequently Asked Questions
Can I use table salt instead of kosher salt?
It’s best to use non-iodized salt like kosher or sea salt. Table salt often contains iodine and anti-caking agents that can inhibit fermentation or cause off-flavors.
Why does my sauerkraut have white scum or mold on top?
White scum, known as kahm yeast, or surface mold can develop if cabbage isn’t fully submerged. It’s usually harmless and can be skimmed off. Ensuring the kraut stays covered with brine and using weights helps prevent this issue.
How do I know when fermentation is complete?
Fermentation time depends on temperature and taste preference. Start tasting after 5 days; when it has a pleasantly sour, tangy flavor and crisp texture, it’s ready. Longer fermentation produces stronger sourness.
Why must sauerkraut be pressure canned instead of water bath canned?
Sauerkraut is a low-acid vegetable, and water bath canning does not reach temperatures high enough to destroy harmful bacteria like Clostridium botulinum spores. Pressure canning at 240°F ensures safety.
Can I omit the pressure canning step and just refrigerate my sauerkraut?
Yes, if you plan to consume the sauerkraut within a few weeks, refrigeration is sufficient. However, for long-term shelf stability without refrigeration, pressure canning is necessary.
What is the best type of cabbage for sauerkraut?
Green cabbage is the most traditional and widely used. It has the right sugar content and texture for fermentation. You can also experiment with red cabbage for colorful sauerkraut with a slightly different flavor.
How do I adjust the salt for fermentation?
The general guideline is about 2% salt by weight of the cabbage—roughly 1 tablespoon salt per 2 pounds of cabbage. Too little salt can cause spoilage; too much slows fermentation excessively.
Can I add other vegetables to my sauerkraut?
Yes, adding shredded carrots, beets, or radishes can add flavor and color. Just ensure all vegetables are fresh, clean, and chopped finely to ferment evenly.
Is it safe to eat sauerkraut if it smells strong or looks cloudy?
A strong sour smell and cloudy brine are normal signs of active fermentation. Avoid sauerkraut with off-putting odors like rotten or putrid smells, or slime, which indicate spoilage.
What equipment do I need for small batch sauerkraut canning?
A sharp knife or mandoline, fermentation jar with weight or crock, fermentation lid or cloth cover, canning jars with lids, and a pressure canner are essential for safe small batch sauerkraut canning.
This small batch sauerkraut recipe provides a simple, safe way to enjoy homemade fermented cabbage year-round. With careful fermentation and pressure canning, you’ll have crisp, tangy kraut ready to enhance countless meals.
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