Making Easy Sauerkraut in the jar on the shelf #togetherwepreserve

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Shred the cabbage to your preferred size using a knife.

Pack the shredded cabbage into jars, leaving about an inch of headspace from the neck of the jar.

Add 1 teaspoon of coarse sea salt to each jar.

Add 1 teaspoon of sugar to each jar.

Add 1 teaspoon of white vinegar to each jar.

Fill each jar with hot water until the cabbage is covered, leaving about an inch of headspace.

Tighten the lids onto the jars, ensuring they are hand-tight but not overly tight.

Place the jars into a pot of boiling water, ensuring the water covers at least an inch above the jars.

Water bath can the jars for 20 minutes at a rolling boil.

Remove the jars from the water bath and let them cool on the counter, listening for the popping sound of the lids sealing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary