Sauerkraut in a Jar

Get ready to cook

30 min prep30240 min inactive

Ingredients

5 lb Green cabbage
firm heads, outer leaves and cores removed, finely shredded
3 1/2 tbsp Canning or pickling salt
do not substitute kosher or iodized salt
1 quart Water
boiled and cooled, only if extra brine is needed
1 1/2 tbsp Canning or pickling salt
only for the optional extra brine

You'll need

Kitchen scale
Large nonreactive bowl
Two sterilized 1-quart wide-mouth jars
Fermentation weights and vented lids
Food-safe pH meter

7 steps to follow