Saturday, July 17, 2010


In the middle of June I picked my cabbage and started a batch of sauerkraut. After a little over 4 weeks of fermenting in a crock in the laundry room it was indeed ready. So yesterday I put it in jars. I had 17 pints and a small bit for O Wise One to have with hot dogs for lunch today: ) It will taste good this winter with O Wise One's homemade venison Kielbasa !


20 pounds cabbage
3/4 cup canning salt
1 Crock

To Ferment: Wash and remove outer leaves and any bad leaves from cabbage and drain. Cut into quarters and remove core. Shred cabbage into about 1/16 inch thick. Combine 3 tablespoons salt with about 5 pounds shredded cabbage and mix thoroughly. Let stand for several minutes to wilt slightly. Pack cabbage and salt mixture firmly but evenly into a large clean crock. Use wooden spoon to pack tightly until juice covers the surface. Repeat layers until within 3 to 4 inches from top. If juice does not cover cabbage use brine. Brine consists of 1 1/2 tablespoons salt to 1 quart water. Boil and then cool brine. Cover cabbage with muslin or cheese cloth and tuck edges down against the side of the container. Weight cabbage under brine with a plate and a large ziploc bag filled with water on top of plate. ( Double bagged just to be safe.) Store container in a cool place for 3 to 6 weeks. It will bubble meaning that it is fermenting and a white scum will form on the top of brine. I skim this off everyday and wash plate and bag and replace. 

To Can: Drain and wash Sauerkraut and bring to a simmer ( I added new brine) in a large saucepan with enough clean brine to cover slightly.  (180 degrees) Do not boil ! Pack hot sauerkraut in hot jars and add brine to cover. Leave 1/2 inch headspace. Remove bubbles and seal hot water bath pints for 15 minutes and quarts for 20 in a hot water canner. 


    Blessings from The Holler

The Canned Quilter


  1. Would love for you to post your recipe for the venison kielbasa!

  2. thank you so much for sharing this recipe. I am going to try it and I have a slaw cutter that has been passed down from the family that I've been wanting to try. I love your blog. I'm a canner of everything too and look forward to canning this.


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