LET'S PRESERVE SAUERKRAUT

FN-433, July 1991, Reviewed September 2004

Developed by Penn State Cooperative Extension with special project funds from Extension Service, U.S. Department of Agriculture
                                                                                                        PDF Version (11KB)

Recommended varieties

Wisconsin All-Seasons and Late Flat Dutch. Early varieties are lower in sugar and less desirable for making kraut.

Quantity

A 50-pound bag of fresh cabbage makes 16 to 20 quarts of kraut.

Quality

To make good kraut, use disease-free, firm, sweet, mature heads of cabbage from mid and late season crops. Prepare and start the fermentation one to two days after harvesting the cabbage.

Containers, weights and covers for fermenting cabbage

A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds. Glass and food-grade plastic containers are also suitable. Many restaurants receive foods and ingredients in 5-gallon plastic pails, which make ideal fermentation containers. Do not use garbage bags or trash liners. A large, sealed, food-grade plastic bag containing 4½ tablespoons of salt and 3 quarts of water may be used as a weight to hold shredded cabbage under the surface of brine during fermentation. You may also use a plate and jars of water for this purpose. Select a pie or dinner plate just small enough to fit inside the fermentation container. Place two or three clean quart jars filled with water on the plate to keep it under the brine surface. Covering the weight and container top with a heavy, clean bath towel reduces mold growth on the brine surface.

Preparation

Work with about 6 pounds of fresh cabbage at a time. Discard outer leaves. Rinse heads with cold water and drain. Cut heads in quarters and remove cores, trim and discard worm- and disease-damaged tissue. Shred or slice cabbage to a thickness of one to two quarters, or ¹/16 to c inch.

Filling and packing containers

Place 5 pounds of shredded cabbage in the fermentation container and add and mix thoroughly 3 tablespoons of canning or pickling salt. Pack it with clean hands until the level of natural juices drawn from the cabbage covers its surface. Continue preparing and packing 5-pound quantities of shredded cabbage and 3 tablespoons of salt at a time until finished, or until the fermentation container is filled within 3 to 4 inches of the top. At this time, add either a plate and filled jars or a plastic bag containing 3 quarts of water to keep the cabbage under the brine solution. Cover the cabbage-filled container with a clean, heavy bath towel.

Fermentation temperature, time and management

Store the container at 70 F to 75 F while fermenting. At these temperatures, kraut will be fully fermented in about three to four weeks; at 60 F to 65 F, fermentation may take six weeks. Below 60 F, kraut may not ferment. Above 80 F, kraut may become soft and spoil. If you weight the cabbage with a brine-filled bag, do not disturb the crock until the normal fermentation is completed (when bubbling ceases). If you use jars as weight, you must check the kraut two to three times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned or frozen.

Freezing procedure

Don't freeze more than 2 pounds food per cubic foot of freezer capacity per day. Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat. Cool. Fill pint- or quart-sized freezer bags to a level of 3 to 4 inches from their tops, squeeze out air, seal and label. Before freezing, bags may be inserted into reusable rigid plastic freezer containers for added protection against punctures and leakage.

Canning procedure

Wash jars. Prepare lids according to manufacturer's instructions. To make a hot pack, bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving ½-inch of head space. To make a raw pack, fill jars firmly with unheated kraut and cover with juices, leaving ½-inch head space. Wipe sealing edge of jars with a clean, damp paper towel. Add lids, tighten screw bands, and process in a boiling water canner.

Processing times

Recommended processing times in a boiling water canner at designated altitudes

                                                                          Process time at altitude of

Style of Pack

Jar Size

0-1,000 ft

1,001-3,000 ft

3,001-6,000 ft

                                                  ————————— minutes ��������

Hot	Pint	10	15	15
	Quart	15	20	20
Raw	Pint	20	25	30
	Quart	25	30	35

 After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air-cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label and store jar in a clean, cool, dark place. If lid is unsealed, examine and replace jar if defective, use new lids, and reprocess as before. Wash screw bands and store separately. Kraut is best if consumed within a year and safe as long as lids remain vacuum sealed.

Nutritional information

Average content of a ½ cup serving (4 to 4.4 oz.) of canned sauerkraut

 

	Solids and Liquids
Calories	22
Carbohydrates, g	5
Fats, g	0.2
Protein, g	1
Sodium, mg	780
Vitamin C*	30
Iron*	10

* Expressed as percent of U.S. Recommended Daily
Allowances (US RDA). Kraut is an insignificant source
of other vitamins.

Prepared by Gerald D. Kuhn, Professor of Food Sciences
Penn State, College of Agriculture, Cooperative Extension Service

Reprinted by North Dakota with permission

The information given herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by Cooperative Extension Service is implied.

FN-433, July 1991, Reviewed September 2004