I haven’t seen many posts about canning sauerkraut and wondered if people are mostly just making fresh through the year or maybe not making it at all? We always set aside some fresh but can most of it because it’s harvest season and my cabbages will rot if I don’t do something with them.
by backtotheland76
11 Comments
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My last two batches i just ate fresh, but i picked up three more cabbage heads and plan to can all of that
Both. I like it alive but need to can some too as I only make it with home grown.
It never lasts me long enough to can, tbh. Though I only make it when cabbage drops below 59 cents/lb.
Yes, it’s delicious
When you can it, it loses the probiotic benefit so I do not can it usually. It is still nutritious even without the probiotics, I just personally prefer it with
Fermented sauerkraut lasts a long time in the fridge. I’ve never canned kraut before…the probiotics are gone but what about the texture? Does it soften significantly with the heat processing?
I have not but I have a buddy who does and it’s great.
I love sauerkraut!
a little from column a, and a little from column b.
Fermented is my go to