Name: Mason Jar Sauerkraut 3 Ways
Total time: 20 min
Yield: 1 large mason jar
Cuisine: Dairy-free
Ingredients: 1 head cabbage ((green/purple, 2-3 pounds)); 1 1⁄2 tablespoon sea salt; 1 tablespoon minced garlic ( (Optional flavoring #1)); 10 juniper berries ( (Optional flavoring #2)); 1 tablespoon caraway seeds ( (Optional flavoring #3))

Mason Jar Sauerkraut 3 Ways

Increase your gut bacteria by eating cultured foods like sauerkraut. It’s delicious, allergen-free and easy to make!

CourseSalads, Side dishes
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Raw, Vegan, Vegetarian

Servings	Prep Time
1large mason jar	20minutes

Servings	Prep Time
1large mason jar	20minutes

Ingredients

1 head cabbage(green/purple, 2-3 pounds)
1 1⁄2tablespoon sea salt

Choose one of the 3 flavoring options

1tablespoon minced garlic (Optional flavoring #1)
10 juniper berries (Optional flavoring #2)
1 tablespoon caraway seeds (Optional flavoring #3)

Instructions

Clean: Always start with clean jars and hands!
Toss: In a large bowl, toss sliced cabbage with sea salt and massage with your hands for 5-10 minutes. The cabbage should become wet. Toss the wet cabbage with flavoring of choice (or not – simply cabbage and salt are just fine!)
Pack: Using a 1 or 2-quart wide-mouthed mason jar and a wooden spoon, firmly pack the cabbage into the jar. The liquid should rise to the top and cover the cabbage.
Weigh: Once the jar is packed, take a smaller jelly jar filled with rocks or marbles and place it on top of the cabbage. This will keep the cabbage submerged beneath its liquid.
Cover: Cover the mouth of the mason jar with a coffee filter or cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting in the jar.
Press: Over the next 24 hours, press down on the jelly jar. This will release the fermentation gasses, compact the cabbage, and allow the liquid to rise over the top.
Wait: Keep the jar in a sunlight-free area between 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Allow it to ferment for at least 3 days but even up to 10 days. When it tastes good to you, remove the weight, place the cap on, and refrigerate.
Store: Sauerkraut can be stored in the refrigerator for at least 2 months.