How to Can Fruits & Vegetables : Make Sauerkraut

Learn a basic recipe for canning and preserving your own sauerkraut, in this free recipe video.

Expert: Yama Ploskonka
Bio: Yama Ploskonka owned and ran his own farm in Uruguay where he canned and preserved his own fruits and vegetables.

Category:

Howto & Style

Tags:

• canning
• preserving
• fruits
• vegetables
• jam
• jelly
• jars
• cook
• seal
• sterilize
• sauerkraut
• recipe
• jellie

[banjodan99]

I know that kosher or sea salt is better, because the iodide in regular table salt will soften the cabbage. Same thing with pickles.

[jahjazki]

tis sauerkraut thingy is like mah bf's fave food.....so that's it? it's a some sort of cabbage?

[manderkae1]

@4Timesdafunky he said caraway seeds or fennel seeds are better.

[4Timesdafunky]

What seed?

[seatedcrab]

@nuclearG1 looks like his knife is dull...how bout sharpening that knife first before cutting the cabbage lol

[brandonGCHACHU]

Thats all there is to making sauerkraut? Shoot, I guess I'll give it a shot..............watch I end up food poisoning myself.

[greenanarchyify]

actually, if instead of buying an expensive ceramic crock you wanted to go a cheaper route, you could buy a good grade plastic bucket. This is what I do. I tamp down the cabbage and salt mix with my fists till it's squishy, then set a non-metallic plate on top of the cabbage, then a non-metallic weight on top of the plate, then I cover the bucket with a clean cotton shirt to keep out the buggies. This allows the mix to breathe. The next day, the mix should be submerged in its own brine.

[ShelterDogs]

Thanks for your helpful response. I did actually look up the fermentation process after writing this. It requires to buy a special fermentation crock, and then you have to wait like six weeks for it to be ready. So that means you'd really need two crocks to keep the process going. Sounds like a bit of a pain.

[greenanarchyify]

"Nutritionally dead" may refer to the fact that many store bought fermented foods have been pasteurized, rendering the pro-biotics that some find useful for gastro-intestinal health. I say, don't buy it in the store...a head of cabbage is .64 cents and you can control sodium levels at home. For a low salt requirement kraut, store it in a cool, not cold, place...like a dark closet or garage if you live in a cold climate.

[greenanarchyify]

iodine is also an anti-microbial...kills the bacteria that is needed for fermentation.

[ShelterDogs]

I've been buying canned sauerkraut from Wal-Mart lately. It's only .64 cents per can. But it's very high in sodium. So what I learned to do is rinse it out in cold water. However, even if I do that... are there still health benefits from this type of sauerkraut? Dr. Weil says a lot sauerkraut is "nutritionally dead" and that you have to buy in the deli section of a health food store. What say you?

[dabetha]

No gasket.