How Long Do You Hot Water Bath Sauerkraut

If you have washed abode canning only no fermenting still, then the idea of making something even as simple equally sauerkraut tin can exist intimidating. Many people — especially conscientious condom home canners — are worried about the idea of deliberately letting bacteria grow in their food.

This method, withal, produces succulent sauerkraut (which means "sour cabbage") whose safety yous can trust. It'due south the USDA'due south method. It'due south likewise taught by the National Center for Dwelling Food Preservation, the Cooperative Extension Service, Bernardin and Ball.

For added "side bar" pointers, nosotros draw on Linda Ziedrich, the trusted writer of the Joy of Pickling. She spends xv pages on the topic of sauerkraut in glorious, aromatic, crunchy detail, covering even special tools to cut the cabbage with and spices yous may wish to consider adding.

The real work in making sauerkraut is in "squishing" the cabbage to bruise it to go far release its liquid. The USDA directions are very deceptive; they just say "Pack firmly until salt draws juices from cabbage." Most of u.s.a. call back of "pack" as a unmarried activity — like, pack your suitcase and so you're done — so the use of the verb "pack" there is very misleading. What they really mean is "trounce repeatedly." If you have arthritis in your hands, you may discover this piece of work difficult and may demand assistance with this stage.

You lot really probably should take a kitchen scale to make this recipe, as the ratios are dependent upon you having reasonably accurate weights to go past. The good news is, these days on Amazon, etc, kitchen scales are as cheap as chips.

An boilerplate supermarket cabbage caput weighs virtually ane kg (2 ish lbs).

1 The recipe
two Dwelling house canned sauerkraut
- ii.1 Ingredients
- two.2 Instructions
3 Recipe notes
4 Cabbage varieties
5 Flavouring options
6 How does the magic work
7 Brine
8 Options for weighing the sauerkraut down
- 8.1 Plate with weights
- 8.2 Brine-filled pocketbook
9 Cabbage-leaf sub-roofing
10 Roofing the container
eleven Suitable fermenting containers for sauerkraut
12 Scum on sauerkraut
13 Desirable fermentation temperature ranges
14 Nigh the salt
- fourteen.1 Use only salt with no additives
- 14.2 The role of the salt
- xiv.iii Salt caution
- fourteen.four Tin can you add extra table salt
15 Storing the sauerkraut
- 15.1 Freezing sauerkraut
- 15.2 Cellaring sauerkraut
- xv.iii Refrigerating sauerkraut
- 15.4 Canning sauerkraut
16 Reference information
17 Nutrition
eighteen Video demonstrations
- 18.1 University of Alaska Fairbanks Extension Service
- xviii.2 Cornell University Extension Service
19 Recipe source
20 Further reading

The recipe

Here are the directions for preparing the sauerkraut. Encounter further down the page for the four different options for storing the finished production, including dwelling-canning it.

This proportion of ingredients will brand 2 quarts / litres. Nosotros'd recommend you consider at to the lowest degree doubling information technology, equally the larger the batch, the less your take chances of any spoilage happening. (The USDA'southward full batch is actually 10 kg / 25 lbs of cabbage and 275 k / ¾ loving cup / 9 oz pickling salt: come across Recipe Notes further downwardly.)

Abode canned sauerkraut

How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 45 minutes

Yield 2 litres / quarts per ii kg / 5 lbs cabbage

Calories xl kcal

two kg cabbage (5 lbs)
3 tablespoons pickling table salt

Take cabbage, discard outer leaves.
Wash heads under running h2o, shake excess h2o off.
With a large knife such every bit a French pocketknife, quarter the cabbage heads.
Cutting out and discard the cores.
Slice the quartered cabbage into slices about 2 mm (.07 inches) thick (the thickness of a Us / Cdn quarter or a 10 p piece.)
Put cabbage either into a very big bowl or direct into the container you are going to use to ferment it in - whatever you prefer to be working in.
Sprinkle the salt over and mix in.
Some sources say to let it stand up a scrap so the common salt volition start drawing at least a scrap of liquid out. Some suggest ten minutes; the All New Brawl says encompass it and let stand for an hr.
Begin pounding / burdensome the cabbage, and go along on burdensome it until a good amount of liquid has been released from the leaves.
Ideally, you lot are going to be aiming for enough released liquid to cover the cabbage in one case in the fermenting container, just you may rarely go information technology at this point -- don't worry.
Add to fermenting container, if it's not already.
If you are doubling, tripling or quadrupling the recipe, showtime the next batch of cabbage at present, then add to container.
Echo until you lot have prepped all the cabbage you planned to.
When you are finished crushing, if the cabbage is non already in the fermentation container, move information technology all in that location.
Be sure to leave a gap of 10 to 12 cm (iv to v inches) between the cabbage in the container, and the top rim of the container as headspace.
If y'all have more cabbage than that, yous'll need some other container.
If the juice you were able to produce was not sufficient to embrace the cabbage, then make a alkali (see directions below) and use that to pinnacle up with. (To be clear: y'all are not aiming to fill the container to the top rim with liquid; you are after enough liquid to completely submerge all the cabbage by 2 to 5 cm / 1 to 2 inches.) FIRST, though, run into Linda Ziedrich suggestion in Brine section: she suggests waiting 24 hours to run across if it will produce enough juice on its own before adding the extra alkali.
Cover cabbage with some sort of weight (see Weights Options beneath) to keep it safely below the surface of the liquid.
Embrace container with a large towel.
Let ferment for iii to iv weeks or until cabbage is translucent.
During fermentation, yous may or may not need to check the cabbage frequently. Information technology depends on the weights you utilise (see Weights Options below).

Recipe notes

If you wish to brand a huge batch yielding 9 litre / quart jars of sauerkraut, change ingredient measurements to 10 kg (25 lbs) of cabbage and 275 g (3 /4 loving cup / 9 oz) of pickling salt. That, past the way, is the default measurement that nigh sources give (then breaking it downward into ratios of two kg (five lbs) cabbage and 3 tablespoons salt.

For smaller batch advice, see the fantabulous Wisconsin Extension Sauerkraut leaflet, folio 5.

Remove outer leaves. They are coarse, and may harbour insecticide and / or grit. (See Cabbage Leafage Covering below.)

Rinse whole head. Don't rinse the internal leaves; that'south where the bacteria you will desire for fermentation are.

Some people advise using a food processor, just others say that can turn your sauerkraut into a weird mush with the wrong texture.

When is it ready? Linda Ziedrich says, "Start tasting the sauerkraut afterwards two weeks. The sauerkraut will be fully fermented in 2 to iv weeks at 70 to 75 F (21 to 24 C), or in 5 to vi weeks at sixty F (16 C). Information technology will take a stake gold colour and a tart, total flavour. Within two days after fermentation is complete, little bubbles will have stopped ascension to the surface." ^[1] Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Mutual Press. 2016. Third Edition. Page 217.

This sauerkraut is prepare. It has gained its typical translucent appearance.

Cabbage varieties

You tin use whatsoever multifariousness of cabbage. Simply the sweeter your cabbage, the more sugars the bacteria take to work with. Some suggest to permit your cabbage sit in the garden till the first touch of frost, to sweeten it. Of course, you have no control over that when buying your cabbages.

Wisconsin Extension says,

The composition (corporeality of natural sugars, etc) of cabbage differs with the variety and weather condition of its growth. Fully mature, big-headed types weighing half dozen to 15 pounds [iii to 7 kg] per caput with a solid, white interior are the almost desirable for kraut. The larger the head, the sweeter it is. This is particularly truthful later in the fall after a few light frosts. Withal, smaller heads tin can be used." ^[2] Mennes, Mary E. Make your ain sauerkraut. Academy of Wisconsin Extension. 1994. B2087. Folio 1.

Growing your own cabbage for sauerkraut? Wisconsin Extension suggests varieties such as Bravo, Krautman, Sanibel and Wisconsin All-Seasons.

Red cabbage is fine, too, and can brand a cute looking hot-pink kraut, but it is a bit more than piece of work according to Linda Ziedrich: "Ruby-red cabbage isn't more often than not used for kraut because it doesn't release juice equally readily as white cabbage does. You lot want to shred the cabbage very fine – using a kraut board or fifty-fifty a nutrient processor, if possible, rather than a knife – and pound the cabbage peculiarly hard." ^[3] The Joy of Pickling. 2016. Page 225.

Flavouring options

Linda Ziedrich, in her Joy of Pickling (2016), writes

The basic recipe for sauerkraut is very simple, since there are simply 2 ingredients: cabbage and salt. Few Americans add annihilation else. In the past, though, added flavourings were common – juniper berries, caraway, bay, garlic, onions and wine accept all fabricated sauerkraut more interesting….. If yous're going to the trouble of making your ain kraut, you lot may well adopt to brand it special." ^[4] The Joy of Pickling. 2016. Page 216.

She also notes some historical flavourings:

According to Mark Kurlansky (Table salt: A World History, 2002) by the sixteenth century tradespeople in Alsace called Surkrutschneider were slicing cabbage and salting information technology in barrels with such seasons as anise seeds, bay leaves, elderberries, fennel, horseradish, savory, cloves, and cumin." ^[v] The Joy of Pickling. 2016. Page 222 .

How does the magic piece of work

How does the magic transformation of cabbage into sauerkraut happen?

The University of Wisconsin Extension says, "The juice extracted from shredded cabbage by adding table salt contains fermentable sugars. Cabbage's natural flora cause fermentation to take place." ^{[half dozen]} Make your ain sauerkraut. Page 1. In more precise terms, bacteria on the cabbage leaves catechumen the sugars in the cabbage leaves to lactic-acid.

Ziedrich gives more detailed information:

Full-flavoured sauerkraut ferments in stages: Leuconostoc mesenteroides produces carbon dioxide to create anaerobic weather for Lactobacillus plantarium, which produces a lot of acid and removes a bitter-flavoured chemical compound (mannitol) produced by Leuconostoc. Many other bacteria may contribute to the process, also, depending on temperature, common salt concentration, and how long fermentation is allowed to continue. All this happens with remarkably little intervention on the part of the sauerkraut maker." ^[vii] The Joy of Pickling. 2016. Page 221.

Brine

Boil water, let cool. To 1 litre (quart / 4 cups / 32 oz) of cooled h2o, add ane ½ tablespoons of pickling salt. Use for top upward or putting in plastic handbag.

How soon to elevation up with extra brine, if you didn't become enough juice out of the cabbage? Nearly sources seem to propose right away. Linda Ziedrich, for the tape, differs. She suggests weighting it all downwardly, and then checking in 24 hours to run across if the common salt has managed to draw out more juice to make plenty. If not, then add the extra alkali: "Within 24 hours, the cabbage should be submerged in its own alkali. If it isn't, and so dissolve 1 ½ tablespoons pickling salt in i quart (litre) water and pour every bit much of that as you need over the cabbage." ^[viii] The Joy of Pickling. 2016. Folio 217.

The All New Brawl Book goes further, and advises giving information technology 36 hours to produce enough juice before giving upwards and adding tiptop-up brine.

This thinking could be useful to those who don't want to dilute the acerbity or exist adding yet more salt to the mixture.

If something happens during fermentation to allow some of the brine to evaporate away, exposing the cabbage, PennState advises the post-obit: "Remove whatever dried, discolored leaves or any showing signs of mold growth. Then add together enough boiled and cooled brine made from 1 ½ tablespoons of salt per quart [litre] of h2o to encompass." ^[9] Penn State Extension. Canning and Freezing Questions and Answers. Accessed Dec 2017.

Options for weighing the sauerkraut down

You absolutely have to weigh the sauerkraut down below the surface of the liquid in its fermenting container. The University of Wisconsin Extension says, "It is admittedly essential that you comprehend the cabbage and liquid to exclude air, since the fermentation process requires anaerobic conditions (without oxygen.)" ^[x] Make your own sauerkraut. Page 3.

Plate with weights

"A heavy plate or glass lid that fits down within the container can be used. If extra weight is needed, a glass jar(s) filled with water and sealed tin can exist set on summit of the plate or chapeau." ^[eleven] Andress, Elizabeth Fifty. and Judy A. Harrison. So Easy to Preserve. Academy of Georgia Cooperative Extension. Bulletin 989. 6th Edition. 2014. Page 127

Annotation: So Like shooting fish in a barrel to Preserve says, "If you lot utilize jars as weights you volition have to check the kraut 2 to iii times each week and remove scum if it forms. " ^[12] So Like shooting fish in a barrel to Preserve. 2014. Folio 150 Many other sources suggest in fact that daily could be needed.

Brine-filled handbag

You can use a super large, heavy-duty freezer bag filled with salted water. Make the salted h2o in the post-obit proportions as for the Brine mentioned above. Though this may not have the amuse of rustic ceramic weights, etc, by all accounts it is pretty much the superior manner.

It drastically reduces any chance of spoilage. And while other methods require y'all to skim scum off the sauerkraut frequently (sometimes daily), with the water pocketbook approach you lot set up it and forget it, not touching the sauerkraut until it is ready weeks subsequently.

The USDA Complete Guide says,

Fine quality fermented vegetables are besides obtained when the plate is weighted down with a very large clean, plastic pocketbook filled with 3 quarts [litres] of water containing 4-½ tablespoons of canning or pickling table salt. Be certain to seal the plastic bag. Freezer numberless sold for packaging turkeys are suitable for use with 5-gallon [xx litre] containers." ^[13] The states Department of Agriculture (USDA). Complete guide to home canning. Agriculture information message No. 539. 2015. Page 6-half dozen.

So Easy to Preserve says double-bag information technology:

Another option for submerging the vegetables in brine is to place one food-grade plastic purse inside another and fill up the inside bag with some of the pickling brine. Freezer numberless sold for packaging turkeys are the right size for 5-gallon [xx litre] containers. Close the end securely. Then use this filled pocketbook as the weight on superlative of the vegetables. Filling the bag with brine is a precaution, in case the bags are accidentally punctured… If you weight the cabbage down with a brine-filled bag, practice not disturb the crock until normal fermentation is completed (when bubbling ceases.) ^[14] So Easy to Preserve. Pages 127 and 150

Wisconsin points out that using a bag reduces the need to be vigilant virtually scum:

A water-filled plastic bag is one of the easiest and all-time means to both encompass and weight downwardly the cabbage…. it results in the to the lowest degree spoilage…. (Also), scum is less likely to form when you utilize the water-filled purse as a cover and weight." ^[xv] Make your ain sauerkraut. Pages 2-three.

Plastic bag method essentially leaves no surface area for scum to form.

Cabbage-leaf sub-covering

When you are using simply about whatsoever weight technique other than the brine-filled bag (higher up), you lot have to bargain with the question of scum (often Kahm's yeast) forming.

Linda Ziedrich gives this tip well-nigh how to make information technology easier to deal with the scum:

Some people cover the shredded cabbage with whole cabbage leaves before calculation the plate, and some use a clean piece of muslin or two layers of cheesecloth. These are optional measures, just they are helpful if the brine gets scummy: you can replace the leaves or fabric with fresh ones instead of trying to skim off the scum." ^[xvi] The Joy of Pickling. 2016. Page 217.

The All New Ball Book of Canning and Preserving (2016, page 252) also advises the cabbage leaf covering.

If you lot are using the plastic bag weight method, the floating surface cabbage leaves are redundant; completely not needed.

Covering the container

Regardless of the weight method yous utilize (and whether you floated a cabbage leaf on meridian or non), you lot so need to cover the bodily whole container. The USDA, Ball, Bernardin and So Easy to Preserve all say to use a large bath towel.

Linda Ziedrich says, "Cover the container with its chapeau (if it has 1), with a board, or with a towel or other textile." ^[17] The Joy of Pickling. 2016. Folio 217.

The thought is to go along pests and grit out, merely still allow gases to escape, so you don't want air tight.

This crock has a loose-plumbing fixtures chapeau which covers the fermenting sauerkraut while still assuasive gases to escape.

Suitable fermenting containers for sauerkraut

For each two kg (5 lbs) of cabbage that you are making into sauerkraut, you will demand 4 litres (four quarts / 1 gallon) of capacity in your fermenting container.

We're going to refer y'all to the The National Center for Abode Food Preservation for their succinct advice on fermenting containers.

Note: they do warn that batches in pocket-size containers, such as Mason jars, can exist prone to spoilage.

The Ball / Bernardin Complete Book says,

A iv-quart (4 litre) container is needed for every 5 pounds (2.three kg) of fresh vegetables. Thus, when making sauerkraut with 25 lbs (11.4 kg) of cabbage, yous volition need a 20-quart (20 litre) container such every bit a stone crock or glass or food-grade plastic container. We do non recommend using multiple smaller containers, because there will be greater spoilage loss." ^[18] Brawl / Bernardin Consummate. 2015. Folio 344.

Scum on sauerkraut

If all is going well, scum yous encounter on the top of your sauerkraut is likely to be white kahm yeast. It's a function of life when you are fermenting stuff. It's not harmful, just don't want to swallow it. Only skim it off.

Desirable fermentation temperature ranges

The USDA Complete Guide says,

For obtaining a expert quality sauerkraut at habitation, the USDA recommendation is to store at 70º to 75ºF [21º to 24º C] while fermenting. At temperatures betwixt 70º and 75ºF [21º to 24º C], kraut will be fully fermented in virtually 3 to iv weeks; at 60º to 65ºF [16º to 18ºC], fermentation may accept 5 to 6 weeks. At temperatures lower than 60ºF [16º], kraut may non ferment. Above 75ºF [24º C], kraut may go soft." ^[19] USDA Complete Guide. 2015. Page 6-8.

Linda Ziedrich says, "Set up the container out of direct sunlight at cool room temperature, no higher than 75º F (24º C)…. Sauerkraut that ferments at cooler temperatures – 65º F (18º C) or lower – has the all-time flavour and color and highest vitamin C levels." ^[twenty] The Joy of Pickling. 2016. Page 217 and 221.

Wisconsin Extension says if the temperature gets too common cold, all is not lost: "If the temperature drops below freezing, fermentation volition finish, but volition commencement once more when the temperature rises into a favourable range." ^[21] Make your own sauerkraut. Page 3

About the salt

Use only salt with no additives

The salt you utilize must be non-iodized. "Use a non-iodized salt, because iodine will preclude the bacterial fermentation necessary to alter cabbage into sauerkraut. Apply bulk pickling or canning table salt, available at almost supermarkets, in making sauerkraut." ^[22] Make your ain sauerkraut. Page one.

Make sure also that there'due south no anti-caking agent (added to keep table salt costless flowing in shakers) in the table salt, equally that can turn your sauerkraut cloudy.

If y'all use pickling / canning salt, you are covered on both accounts.

Yes, kosher and ocean salt in theory should piece of work likewise, provided they are costless of additives, though depending on the crystal size they may measure differently if you are measuring by volume. But salt labelled equally pickling / canning is often cheaper than those "fancier" salts anyhow.

The role of the common salt

Wisconsin Extension says,

Salt… helps control the flora of the fermentation past favouring the lactic acid-producing leaner and inhibiting the undesirable competitors…. Using too little salt not but softens the cabbage tissue, simply besides yields a production lacking in season. Too much common salt delays the natural fermentation and, depending on the degree of oversalting, may cause an acid season, darken the colour or allow pinkish pigment-producing yeasts to grow." ^[23] Make your own sauerkraut. Folio 2.

Salt circumspection

It is absolutely truthful that sauerkraut is a salty food.

Wisconsin Extension says, "Because of the common salt necessary to regulate the fermentation, sauerkraut is a high-sodium food, containing about i.v grams (i,500 mg) sodium per cup." ^[24] Brand your own sauerkraut. Page ane. [Ed: sodium levels in commercial brands vary betwixt 800 mg and 1500 mg per 150 k / 1 cup]

Still, do Non reduce or increase the common salt! The amounts indicated are absolutely needed for safety.

The salt used in making fermented sauerkraut…. not just provides characteristic flavor but also is vital to rubber and texture. In fermented foods, salt favors the growth of desirable leaner while inhibiting the growth of others. Caution: Practice non attempt to make sauerkraut… by cutting back on the salt required." ^[25] USDA Consummate Guide. 2015. Page 1-28.

If you find the finished product too salty for your liking, only rinse it earlier consuming. (Notation though that rinsing it will also reduce the tartness.)

To be clear: rinse only before eating. Non earlier storing the sauerkraut, and especially non earlier canning.

PennState Extension says,

Q: Can it be rinsed and and so packed into jars and then add together clear water before processing in a boiling water bathroom?

A: No. Sauerkraut should not be rinsed before processing since that would likewise rinse away natural acids in the alkali. Heat destruction of harmful microbes is slower under less acid weather condition so [that] would be creating a food condom adventure. Process the salty kraut as it is now. To reduce saltiness, rinse only after the jars are processed and opened." ^[26] Penn Country Extension. Canning and Freezing Questions and Answers.

You don't want to add more common salt than called for. That brings its own problems.

Linda Ziedrich says that doing and so may turn the top office of your fermenting cabbage a pinkish colour. ^[27] The Joy of Pickling. 2016. Page 224.

Wisconsin Extension explains that the pinkish colour comes from the excess salt having encouraged the wrong kind of fermenting activity in the cabbage:

Too much salt delays the natural fermentation and, depending on the caste of oversalting, may cause an acrid flavour, darken the colour or permit pink pigment-producing yeast to abound." ^[28] Make your ain sauerkraut. Page 2.

Storing the sauerkraut

Freezing sauerkraut

Pack into plastic containers or directly-sided glass Mason jars, leaving 4 cm (1 ½ inches) headspace, or into sealed freezer bags.

Linda Ziedrich says:

…you tin freeze it, in either plastic freezer bags or rigid containers; freezing may preserve the vitamin C content better than canning, and it doesn't harm the texture much." ^[29] The Joy of Pickling. 2016. Page 217.

Cellaring sauerkraut

If yous accept a very cool storage area, you can keep the sauerkraut in a crock or in the fermentation container.

But, Linda Ziedrich says, it must exist a very cool place, far cooler than where you lot fermented it:

When the sauerkraut is gear up, you tin can store it, tightly covered, in… some other very cool place (at virtually 38º F or 3º C.)" ^[30] The Joy of Pickling. 2016. Page 217.

If you try to store it in the same area where yous fermented information technology, information technology will keep on fermenting by the optimal point, and you run the hazard of a lot of surface yeast forming and causing the elevation of the sauerkraut to be wasted.

If yous do have an appropriate cool place just above freezing, then cellaring it could be an option yous want to consider. Wisconsin Extension advises to merely continue to make certain that the cabbage is never exposed to air. After removing portions, re-cover and re-counterbalance it down. If a small corporeality of surface spoilage appears afterwards each opening, just skim that out the next time you go in there. ^[31] Make your own sauerkraut. Page 4

Refrigerating sauerkraut

Pack into jars, put lids on, refrigerate for upward to several months.

Canning sauerkraut

Sauerkraut is safe for dwelling canning considering it is naturally high-acid on its ain, even without the improver of vinegar: "The microorganisms on cabbage leaves volition produce between 1.5 and 2 percent acid (importantly lactic acid) and thereby preserve the cabbage." ^[32] Make your own sauerkraut. Folio 1.

Heads up: As the Ball / Bernardin Complete says, "Different-sized jars and raw-pack or hot-pack methods affect processing time." ^[33] Ball / Bernardin Complete. 2015. Page 344.

Jar size choices: Either ½ litre (ane US pint) OR 1 litre (1 US quart)

Processing method: Water bath or steam canning

Yield: varies

Headspace: 2 cm (½ inch)

Processing fourth dimension: varies

Raw pack: pack juice and cabbage into heated jars. Leave 2 cm (½ inch) headspace. (Note: USDA does non specify whether to heat the jar or not. Ball / Bernardin Complete and Bernardin Guide say for raw pack, heat the jars.)

Hot pack: put juice and cabbage into a big pot, bring slowly to the boil. Stir often. Pack heated jars firmly with cabbage and liquid. Go out 2 cm (½ inch) headspace.

Note: University of Wisconsin Extension says, "If at that place is non enough sauerkraut juice to embrace all the kraut in the jars, use a humid hot, weak brine — two tablespoons salt for each quart / litre of h2o." ^[34] Make your own sauerkraut. Page four.

Either pack type: Debubble. Wipe rims, put lids on. Process choosing right processing fourth dimension for your pack type and altitude.

Hot pack processing times

		Required processing time in minutes per altitude
Jar Size	0 - 300 m / 0 - 1,000 ft	301 - 900 one thousand / 1,001 - iii,000 ft	901 - i,800 m / 3,001 - six,000 ft	In a higher place ane,800 m / six,000
½ litre (US pint)	10 min	fifteen min	15 min	xx min
i litre (US quart)	fifteen min	20 min	twenty min	25 min

Raw pack processing times

		Required processing fourth dimension in minutes per altitude
Jar Size	0 - 300 m / 0 - 1,000 ft	301 - 900 m / one,001 - 3,000 ft	901 - one,800 m / 3,001 - six,000 ft	Above one,800 m / six,000
½ litre (US pint)	20 min	25 min	thirty min	35 min
ane litre (US quart)	25 min	thirty min	35 min	xl min

Processing fourth dimension variations

Brawl / Bernardin Complete, Bernardin Guide, And so Piece of cake to Preserve. Same equally USDA above, which is : Hot pack pints (half litres) 10 minutes, quarts (litres) xv minutes. Raw pack pints (half-litres) 20 minutes, quarts (litres) 25 minutes.

Brawl Bluish Book, Academy of Wisconsin Extension: Hot pack pints (half litres) 15 minutes, quarts (litres) 20 minutes. (Wisconsin Extension says, "Start to count processing fourth dimension equally before long as the hot jars are placed in actively boiling h2o.") No raw pack option provided by either.

For the record, The Joy of Pickling omits hot pack and gives USDA raw pack processing times.

Remember for all, adjust time for your distance!

Reference data

How to h2o bath process.

How to steam can.

When water-bath canning or steam canning, you must suit the processing time for your distance.

Nutrition

Per 1 cup (150 g / v oz)

38 calories, 852 mg sodium.
Weight Watchers PointsPlus®: 1 indicate
Weight Watchers SmartPoints®: 1 point

(Based on Polonia brand sauerkraut information provided by MyFitnessPal.)

* Diet info provided by MyFitnessPal

* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the possessor of the PointsPlus® and SmartPoints® registered trademarks.

Video demonstrations

Academy of Alaska Fairbanks Extension Service

Cornell University Extension Service

Recipe source

Sauerkraut. In: United states of america Section of Agriculture (USDA). Complete guide to home canning. Agronomics information message No. 539. 2015. Folio half-dozen-8.

Modifications: The USDA recipe is based on 25 lbs (10 kg) of cabbage and ¾ cup (275 thou) of salt, preparing that in batches of 5 lbs (2 kg) of cabbage and 3 tablespoons of salt. We went with the v lbs (ii kg) / three tablespoons measurements, to prove people that smaller batches are possible.

If you just desire a modest batch, nosotros'd propose that if all at possible you at least do a double batch of 10 lbs (4 kg) and 6 tablespoons of salt, in order to avert the fermentation issues that everyone warns of with very small batches. That much will but give yous 4 quart / litre jars anyhow, which would probably exist in little danger of lingering for years if in that location are sauerkraut lovers in the house.

Also constitute in:

Ball / Bernardin Consummate Volume of Home Preserving. Judi Kingry and Lauren Devine. Toronto: Robert Rose. 2015. Page 344.

Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Folio 76.

Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 92.

And then Easy to Preserve. Academy of Georgia Cooperative Extension. Elizabeth L. Andress and Judy A. Harrison. Message 989. Sixth Edition. 2014. Pp 149-150.

NOTE:

A pocket-sized variation occurs in: All New Brawl Book of Canning and Preserving. Meredith L. Butcher, Ed. New York: Oxmoor House. 2016. Folio 252.

The Brawl All New allows for a smaller batch of one kg (2 ½ lbs) of cabbage and ane ½ tablespoons of salt. Information technology contradicts the advice of all the others by advising y'all to ferment it in 2 x 1 litre (quart) jars. The Ball Complete, for instance, directly says you are running the risk of spoilage in doing just that. The All New does, however, have the interesting advice (seen in some folk sources) of taking the removed outer leaves, washing them, and placing them on top the sauerkraut (along with the usual weight etc) to help cover the sauerkraut further. This could also help with scum cleaning, particularly if yous use their weights proffer instead of the filled plastic bag. (See: Cabbage-leaf sub-covering higher up.)

Farther reading

Laborde, Luke. Sauerkraut. PennState Extension. Dec 2017. Accessed Dec 2017.

Mennes, Mary Due east. Make your own sauerkraut. Academy of Wisconsin Extension. B2087. 1994. (Too has troubleshooting section at end. Note: processing times don't match USDA.)

Zepp, Martha. Time to brand sauerkraut. PennState Extension. Dec 2017. Accessed Dec 2017.

Linda Ziedrich has an excellent section on Sauerkraut in her Joy of Pickling (2016), pages 215 to 231. She covers flavouring options such as adding white vino, sugar, shredded apple, too as Kraut cut boards. She also provides ideas for using and cooking with sauerkraut on page 226.