Homemade Mason Jar Sauerkraut

• 2½ pounds fresh, firm cabbage, shredded
• 1¾ tablespoons canning or pickling salt

Important: Use the specified amount of salt. Do not reduce it. The cabbage-to-salt ratio is important for successful, safe fermentation.

• Kitchen scale
• Clean, sterilized quart Mason jar
• Large mixing bowl
• Knife or cabbage shredder
• Clean hands or a suitable utensil for massaging and packing the cabbage
• Glass fermentation weight or another suitable food-safe fermentation weight
• Fermentation lid with a one-way airlock or another appropriate arrangement that allows fermentation gases to escape
• Tray or shallow dish to catch overflow

A kitchen scale is important because the correct salt ratio depends on the weight of the cabbage.

1. Step 1: Prepare the cabbage

   Remove the outer leaves of the cabbage. Rinse the cabbage under running water and drain it.

   Cut the cabbage into quarters, remove the core, and shred it into thin strips.

   Weigh out 2½ pounds of shredded cabbage.

2. Step 2: Prepare your Mason jar

   Wash the jar and equipment thoroughly.

   For this recipe, sterilize the glass jar by boiling it in water for 10 minutes, following established home-preservation guidance.

   Allow the jar to cool before filling it. Handle hot glass carefully and avoid exposing it to sudden temperature changes.

3. Step 3: Add the salt

   Place the shredded cabbage in a large, clean bowl.

   Add 1¾ tablespoons of canning or pickling salt.

   Mix thoroughly so the salt is evenly distributed throughout the cabbage.

4. Step 4: Let the cabbage release its juices

   Allow the salted cabbage to sit for approximately 10 minutes.

   Massage, squeeze, and mix the cabbage with clean hands until it softens and releases liquid.

   The goal is to draw enough natural juice from the cabbage to cover it when packed into the jar.

5. Step 5: Pack the Mason jar

   Pack the cabbage firmly into the prepared jar, pressing it down to remove air pockets.

   Add all the juice remaining in the mixing bowl.

   Leave approximately 2 inches of headspace above the cabbage to allow for expansion and bubbling during fermentation.

6. Step 6: Keep the cabbage submerged

   Place a suitable fermentation weight over the cabbage. The cabbage must remain completely submerged beneath the brine throughout fermentation.

   If the natural juices do not cover the cabbage, prepare additional brine using: 1 quart water and 1½ tablespoons canning or pickling salt.

   Bring the water and salt to a boil, then allow the brine to cool completely before adding only enough to cover the cabbage.

7. Step 7: Cover the jar

   Fit the jar with a fermentation lid that allows gases to escape, preferably a lid with a one-way airlock.

   Follow the manufacturer's instructions for the fermentation equipment.

   Place the jar on a tray to catch any liquid that bubbles out during fermentation.

8. Step 8: Ferment the sauerkraut

   Keep the jar out of direct sunlight at approximately 70–75°F.

   Check the jar regularly, two or three times each week. Make sure the cabbage remains submerged beneath the brine.

   Fermentation produces gases, so the jar must have an appropriate way for them to escape.

   At this temperature, fermentation commonly takes approximately 3–4 weeks, although the exact time varies.

9. Step 9: Check for doneness

   After about three weeks, assess the sauerkraut for its characteristic tangy flavor and signs of completed fermentation.

   Do not taste it if you observe mold, a slimy texture, or an unpleasant, rotten odor. Discard the entire batch if these signs occur.

   When properly fermented, the sauerkraut should have its characteristic tanginess and firm texture.

10. Step 10: Refrigerate

    Once fermentation is complete, keep the sauerkraut refrigerated in a clean, covered container.

    Properly fermented sauerkraut can generally be refrigerated for several months.

    Important: This recipe describes fermentation, not shelf-stable canning. Refrigerate the finished product unless you subsequently use an appropriate, tested canning process.