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Pink sauerkraut

Discussion in 'Canning & Storage' started by big-guy, Oct 15, 2010.

  1.  Its ready after 1 month of fermenting.

    Into the cans

    sealing the lid on the can

    into the pressure canner

    on to the stove, process at 5 psi for 8 minutes.

    the recipe


    5 kg cabbage
    250 ml coarse salt

    select firm , mature heads of cabbage
    remove outer leaves and any undesirable portions
    wash and drain. cut into halves or quarters and core
    use a shredder or sharp knife to cut cabbage in thin shreds
    mix each shredded head with 25 ml salt and allow it to wilt
    this allows the cabbage to be packed without bruising
    continue shredding and salting until half of the cabbages are done
    pack salted cabbage and juice in a clean earthenware crock
    press cabbage down firmly and evenly.
    Continue shredding and salting the rest of the batch
    the cabbage should be packed only to within 6 to 8 cm of the top of the crock
    cover cabbage with a damp , clean , thin cloth such as muslin
    tuck the edges down against the inside of the crock so no cabbage is exposed
    rinse cloth daily
    place a double plastic bag filled with water on top of the cabbage
    to seal the cabbage from air
    when fermentation begins , remove scum daily, and replace wet cloth
    wash outside of plastic bag and replace the water daily
    continue this for 5 to 6 weeks until crock contents look and smell like sauerkraut.
    If sauerkraut is to be stored at room temperature on the shelf ,
    it must be processed as a home canned product .
    prepare jars, lids and boiling water bath
    heat sauerkraut to simmering
    pack hot in jars, leaving 2 cm head space
    cover with boiling liquid. Remove air bubbles
    wipe sealing edge of jar Apply lid on rim
    process in boiling water bath for 15 min for small ( 500 ml) jars
    and 20 min for 1 l jars or process in pressure canner at 35kPa (5 lb. )
    pressure for 8 minutes for either size jar
    remove jars from canner. Cool . test for seal . label and store.

    Ps. to make it pink I used 4 green heads of cabbage and two red heads. LOL
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Awesome stuff big-guy. One awesome canner you got there!
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Thats cool and I really like the machine for sealing the lids
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now that is really cool. I love this place for there are folks all over here making everything under the sun home made in small units. Now I have really starting to try and make as much as I can from scratch. It's fun to me and to see the old machines that help us make things. Have you noticed that all the machine folks use to make homemade stuff is all old. The new machines are designed to ware out. Hey Big Guy do you want to do an exchange I would love to have some of that sauerkraut.???
    Last edited: Oct 15, 2010
  5. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Big-Guy you have some amazing recipes since you joined, looking forward to the rest of them. [​IMG]