Easy Mason Jar Sauerkraut What Great Grandma Ate
For homemade sauerkraut, the answer is a bit more complicated. Kraut #2 - Homemade. If you prefer the DIY process or simply want to try out a sauerkraut recipe for yourself, your sauerkraut storage will be a tad more complex. You want your kraut to stay fresh, but without a "Best By" date, you might not know how long that will take.
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Red cabbage, green cabbage or napa cabbage, it makes no difference. Place in a Container ~ Anything that holds water will work. A bowl, jar, or in this case, an earthenware crock. Add Salt ~ Generally about 2% by weight. Weigh the cabbage, then multiply by 0.02. Some recipes use 1.5%, others use as much as 3%.
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For long-term storage of fully fermented sauerkraut, it may be frozen or canned, and it will stay good for at least 12 to 18 months. Type of Storage. Uses. Shelf life ¹. At room temperatures. Initial fermentation and short-term storage. 1-4 months ². In a basement or cellar. Initial fermentation and short-term storage.
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Keep an eye on your sauerkraut throughout the fermenting process. If the liquid gets too low, top it off with a 2% solution of salt water. If any scum forms on top of the liquid, skim it off. Here's a comparison of what a freshly made jar of sauerkraut looks like compared to a fermented jar. The cabbage definitely loses its green hue and.
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Keep the cabbage completely submerged in the salt water brine. The brine keeps your cabbage safe during fermentation and less prone to mold. If you don't have fermentation weights, wedge a cabbage leaf over the sauerkraut to prevent it from floating at the surface of the brine while it ferments. Keep it away from direct light and heat. A cool.
Sauerkraut learner losing brine and gaining mold? fermentation
Pack your sauerkraut into freezer bags or in a container for freezing. Leave 1-2 inches of headspace and remove excess air for expansion. Be sure to label. If you have a vacuum sealer, this would be a great way to remove all the air in your bag. Fermented sauerkraut can be stored in the freezer for 8-12 months.
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1 Make the brine: Combine 13 grams of salt with 650 grams of water and stir until dissolved. The salt may take a minute to dissolve but should do so eventually. You can heat the water to help the salt dissolve quicker, but then cool the brine back to room temperature before pouring over the cabbage. Set aside.
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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.
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Store in the Refrigerator: Place the sealed container of sauerkraut in the refrigerator. The colder temperature slows down the fermentation process and helps preserve the sauerkraut's texture and flavor. Temperature and Placement: Set the refrigerator temperature to around 32-40°F (0-4°C).
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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.
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How to Store Sauerkraut Safely . The good news is that you should have plenty of time to use up your leftover sauerkraut, as long as it's properly stored in the fridge. After all, sauerkraut's fermentation process was actually created as a way to safely preserve cabbage for months, long before refrigeration was available.
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The Color. Sauerkraut that has been exposed to air or kept above the brine will have a darkened color. However, it is likely that the sauerkraut will still be tasty and safe to eat. Simply remove the darkened top layer and enjoy the rest of the sauerkraut. However, if you notice greenish-blue specks on top of your sauerkraut, it has gone moldy.
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Add the already fermented sauerkraut into your cans and top off with vinegar, which will act as the pickling fluid. Ensure that you leave a 2-inch headspace in each can. 2. Wipe the rims and top if the cans clean. 3. Seal the cans with airtight lids and rings where necessary. 4.
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To Make a Hot Pack. Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with sauerkraut and juices, leaving ½ inch (13 mm) of headspace. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands.
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Transfer cabbage and brine to your vessel and pack tightly with a tamper, or a muddler. Leave 3 inches of space between brine level and the top of the jar. Top with one or two cabbage leaves to keep shreds from floating above the brine add a fermentation weight . Keep the jars at room temperature (65-72F is ideal).
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For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt.
