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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.
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Once the cabbage is all sliced, you will want to know the weight minus the bowl. Tare your scale with the empty bowl before adding your sliced cabbage. Once your cabbage is sliced in a large bowl, you may add the unrefined salt. Add ยฝ tablespoon of salt per pound of cabbage.
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Instructions. Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit. Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.
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Fill the canning jars with cool sauerkraut. Back the raw, cool sauerkraut and brine into the hot jars, leaving about 1/2 inch (1.25 cm) of empty headspace at the top of the jars. Pack the sauerkraut in firmly. The sauerkraut and pressure inside the jar can expand during the canning process.
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When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water. Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C.
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Use Vinegar When Canning Homemade Sauerkraut. One of the best ways to store cabbage is by canning sauerkraut with vinegar. It is another excellent way to increase food preservation with a little variety and zip. Instead of going through the whole fermentation process and adding a step, you can add the following vinegar recipe to prepare it for.
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Directions. 1 Quarter and core the cabbage, then thinly slice crossways. You should have close to 12 cups (3 quarts) of sliced cabbage. 2 Add the cabbage to a large bowl with 1 ยฝ teaspoons of salt, the caraway seeds, juniper berry, and allspice berry. Massage the salt into the cabbage and let it stand for 30 minutes.
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Adding small amounts of vinegar (no more than 1 tsp per quart) will help in creating a slightly more acidic environment and is unlikely to negatively impact the natural fermentation process. However, adding too much vinegar may disrupt the fermentation process by inhibiting the lactic acid bacteria growth. The sauerkraut fermentation process.
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Use 1 1/2 tablespoons of salt for each 1 quart of water. Heat this brine on the stove. Once you get your Sauerkraut warmed up, hot pack it into jars. I use pint jars but you can use quarts if you like a larger jar size. Leave 1/2 inch of headroom in the jars. Add the warm liquid and use the brine, if you need to.
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Instructions. In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt. Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl.
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Starting at the bottom cut each into 4 quarters. This makes it a little easier to then remove the inner core of the cabbage and discard. Continue to cut the cabbage in thin strips. Cut those strips in half as well. Place the shredded cabbage into a large bowl and sprinkle the salt on top.
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Instructions. Wash the cabbage and remove any wilted outer leaves. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around 1/4โณ wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.
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Mix the cabbage with a little salt and let it sit until the cabbage begins to release its juice. If you intend to flavor your sauerkraut, you can add herbs and spices when you add salt. Pack the cabbage in the jar or crock tightly. The juices should flow freely, with enough to submerge the cabbage.
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Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes. Uncover and stir cabbage.
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Leave 1/2-inch of headspace and apply two-part lids until fingertip tight. Wipe the sides of each jar with a clean cloth and load into a prepared hot water bath canner. Process the sauerkraut using the time recommended in the above chart (25 minutes for raw pack, 15 minutes for hot pack).
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Right around the shoulder of the jar. If you don't have enough cabbage juice to fully cover, add some brine to the jars so the cabbage is completely covered with a couple of inches of liquid. Be generous. Extra Brine Recipe - 1.5 Tablespoons salt to 1 quart water. Just bring this to a boil and let it cool.
