MSU Extension Michigan Fresh

For the best sauerkraut (“kraut”), use firm heads of fresh cabbage, starting between 24 and 48 hours after harvest. Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse cabbage heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a 25-cent coin. Put cabbage in a suitable fermentation container. Use stoneware crocks, large glass jars or food-grade plastic containers. Do not use aluminum, copper, brass, galvanized or iron containers. Add 3 tablespoons of canning salt per 5 pounds cabbage.

Using clean hands, mix thoroughly. Pack firmly until the salt draws juice from the cabbage. Repeat shredding, salting and packing until all cabbage and salt is in the container. Be sure the container is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1 1/2 tablespoons of salt per quart of water). Weight down the cabbage so that 1 to 2 inches of brine covers it completely. Use a heavy plate or glass lid that fits down inside the container. If you need extra weight, seal a glass jar or jars filled with water and set on top of the plate or lid. Cover the container with a clean towel. For fermenting, store at 70 to 75 °F. At temperatures between 70 and 75 °F, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65 °F, kraut may take 5 to 6 weeks. At temperatures lower than 60 °F, kraut may not ferment. Above 75 °F, kraut may become soft. Check the kraut two to three times each week and remove scum if it forms. Store fully fermented kraut tightly covered in the refrigerator for several months, or can as follows:

• Hot pack method: In a large pot, bring kraut and liquid slowly to a boil, stirring frequently. Remove from heat and fill jars rather firmly with kraut and liquid, leaving 1/2 inch headspace. Wipe jar rims. Adjust lids and process in a boiling-water bath. Let jars rest for 24 hours. Check lids to make sure they’re sealed. Remove rings. Wash jars, label, date and store.\

• Raw pack method: Fill jars firmly with kraut and liquid, leaving 1/2 inch headspace. Wipe jar rims. Adjust lids and process in a boiling-water bath. Let jars rest for 24 hours. Check lids to make sure they’re sealed. Remove rings. Wash jars, label, date and store.