Mason Jar Sauerkraut
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Mason Jar Sauerkraut

My Mason Jar Sauerkraut is a tasty way to reap the health benefits of the fermentation process without committing to a large recipe. I use this sauerkraut daily on salads. It's a cooking club favorite!

By Chef Laura Bonicelli

cabbageKosher salt

Prep Time

1 hr

Cook Time

—

Total Time

169 hr

Servings

8 servings

Ingredients

  • 2 poundscabbage (cut into thin ribbons)
  • 1 sweet or tart apple (cored and juliened (optional))
  • 12 juniper berries
  • 1 teaspooncaraway seeds
  • 1 teaspoonmustard seeds
  • 2 teaspoonsKosher or pickling salt
  • 2 cupsfiltered water (warm to aid the salt dissolving)
  • 2 teaspoonsKosher or pickling salt

Instructions

  1. 1

    Mix the cabbage, apple (if using), juniper berries, caraway seeds, mustard seeds, and Kosher salt in a non-metal bowl with a wooden spoon. Let sit for 10 minutes.

  2. 2

    Stir the cabbage mixture and let sit for an additional 30 minutes or up to 2 hours.

  3. 3

    While the cabbage is sitting, sterilize your jar and mix the salt into the warm filtered water to dissolve. Set aside.

  4. 4

    Using a wooden spoon, pack the cabbage into the jar. Add enough of the salted water to fill to the rim. If the mixture bubbles, add more water if necessary when the bubbling stops.

  5. 5

    Cover the jar with cheesecloth or a clean dishtowel and set in pie plate or sided dish on your countertop to ferment. The ideal temperature is between 65 and 75 degrees.

  6. 6

    Ferment for 3 days or up to 2 weeks. Skim off any scum or spots as it forms and add salted water if necessary. Cover jar with lid and store in the refrigerator for up to 3 months.

Nutrition (per serving)

43

Calories

2g

Protein

10g

Carbs

0.3g

Fat

4g

Fiber

24mg

Sodium