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    Sauerkraut in a Mason Jar (Phyllis Lybarger's recipe)
    1 medium head green cabbage (about 3 pounds)
    1-1/2 tablespoon kosher salt
    1 tablespoon caraway seeds
    2-quart wide mouth canning jar
    A sandwhich bag full of water to fit inside the 
    canning jar and weigh down the cabbage.
    1) Clean and sterilize everything. When fermenting, its best to
       give the good, beneficial bacteria every chance of succeeding
       by starting off with as clean an environment as possible.
    2) Discard any wilted, limp outer leaves and cut the cabbage into 
       quarters and trim out the core. Slice each quarter down its
       length, making 8 wedges. Slice each wedge crosswise into very
       thin ribbons.
    3) Transfer the cabbage to a big mixing bowl and sprinkle the salt
       over the top of the cabbage.
    4) Begin working the salt into the cabbage by massaging & squeezing
       the cabbage with your hands. At first it might not seem like
       enough salt, but gradually the cabbage will become watery and
       limp - more like coleslaw than raw cabbage. This will take 5 to
       10 minutes.
    5) Mix in the caraway seeds.
    6) Grab handfuls of the cabbage and pack them into the canning jar.
       If you have a canning funnel, this will make the job easier.
       Every so often, tamp down the cabbage in the jar. You want it 
       packed as tight as possible in the jar.
    7) Pour any liquid released by the cabbage while you were massaging 
       it into the jar.
    8) You need to keep the cabbage below the liquid for the fermenting
       to work. Some use a small jelly jar or yogurt jar with a cabbage
       leaf to do this. I've found that a sandwhich or quart bag filled
       with water works best as it will lay somewhat flat like a cabbage
       leaf while also having enough weight to keep the shreds below
       the liquid. 
    9) Cover the jar with a cheese cloth or other breathable covering.
       I've used doubled up paper towels and a rubber band before.
    10) The cabbage needs to ferment below the liquid line for 3-10 days.
        Check the cabbage daily to make certain this is happening.
        Tamp down or add water as needed to ensure the cabbage is covered.
    11) There is no hard and fast rule for when the sauerkraut will be
        done. Start tasting it around day 5 and keep it fermenting 
        until it reaches a taste of your liking. Whent that happens,
        remove the weight, screw a lid on the jar, and put the sauerkraut
        in the refridgerator.