So now that my sauerkraut has been fermenting for about 3 weeks, and my wife has noticed a certain “fragrance” coming off of it, it is time for Sauerkraut…the end game! I’ve been pretty diligent with my ‘kraut, I skimmed the bloom off of it every couple of days and carefully re-packed it. I sampled it each time and was constantly amazed at how the flavor was changing, the “tanginess” was reaching right to where I liked it. So with some encouragement from my wife (” get rid of this Godawful smell or else!!!”), I went and got my canning stuff.
After everything was sterilized I start packing my ‘kraut into the clean jars.
I began processing my jars according to the directions I found on the Montana State University Extension website. I’d recommend their website as I found it full of good info on sauerkraut and pickle making.
Since I was going to use the raw pack method I had to process my pints for 20 minutes and then let them stay in the bath for an additional 5 minutes. I pulled them out and let them cool on the counter.
I’m happy to report that all of my jars sealed nicely. I got a yield of 4 pints from 5lbs of cabbage. I was expecting a bit more but since I really like the taste of my ‘kraut I’ll let it slide. Already I’m making plans for a 5 gallon bucket fermenter next year. So there you have it Sauerkraut…the end game!
A few people have asked about the crock I used, so here it is Ohio Stoneware 1GC Crock 7-34/”x8-1/4″ – 1 Gallon
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