Making Sauerkraut in a Mason Jar
Making sauerkraut is an age old method of preserving food by fermentation. While the thought of something other than beer fermenting may seem unappetizing to some people, the truth of the matter is there are many foods that are fermented we consume without ever really thinking about it. Pickles are one of the most common. The process is extremely easy, it just takes a little time. You don’t need any specialized equipment, either. In fact, it is so simple you can make sauerkraut using a mason jar!
All you really need is cabbage (lots of cabbage!) and salt to start the process. One tip is when you shred the cabbage, be sure not to make the shreds to wide. The reason for this is because during the processing of crushing the salt and cabbage together, it makes it more difficult to really get worked over. Work smarter, not harder. It takes more effort to get the salt worked into the thick slices that will then release the juices you need to ferment the whole works in. When you make sauerkraut using a mason jar, you can make much smaller batches at a time, too!