Cooking Sauerkraut In Mason Jar

How to Make Sauerkraut in a Jar {The Ultimate …

WEBJan 25, 2024 · Add salt to the prepared vegetables and sliced cabbage. Thoroughly mix in salt. Sprinkle vegetables and cabbage with 1 …

1. Pull together all the ingredients and equipment listed above.
2. Prep carrots and garlic. Peel and grate two to three carrots. Add these to the bowl. Finely mince two to three garlic cloves and add these to the bowl, too.
3. Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt—16 grams, if weighing—and mix well. Don’t rush this step. You want to ensure that the salt is evenly distributed. For me, once I’m sure it is well mixed, I stop and clean up my workspace. By leaving the salted cabbage to sit in the bowl while I do so, I’m letting the salt start to pull the moisture out of the cabbage, making the next task simple and rather pleasurable.
4. Grab handfuls of the salty, juicy cabbage mixture and pack it into your 1-quart (1 L) wide-mouth canning jar, periodically pressing the mixture down firmly with your fist or a large spoon so that the brine rises above the top of the mixture and no air pockets remain.Be sure to leave at least 1–2 inches between the top of the packed cabbage and the top of the jar.

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How to Make Homemade Sauerkraut (in a Mason Jar!)

WEBApr 12, 2024 · Working one handful at a time, pack the sauerkraut into the mason jar, using your fist to tamp the cabbage in tightly. Continue to do …

1. In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt.
2. Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl. When you pick up a handful of the mixture, liquid should stream out. Alternatively, massage the salt with the vegetables for two minutes, then let the mixture rest for 20-30 minutes, then come back to massage for an additional minute or two.
3. Working one handful at a time, pack the sauerkraut into the mason jar, using your fist to tamp the cabbage in tightly. Continue to do this until the jar is 75-85% full. There should be quite a bit of liquid by the time the jar is filled.
4. Top off the jar with additional brine from the massaging bowl. Then submerge the cabbage in the brine by following one of the methods listed in the post.

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