Our dinner of soup beans and corn bread must have sauerkraut if it is to be a true southern meal. I had canned some sauerkraut last fall and brought it to add to our meal. Again, if I can anything, Big Mom is always in my memory talking me through the process.

Canned Sauerkraut

I usually use 2 or 3 heads or cabbage. I put these in a big bowl and use a cabbage chopper to finely chop the cabbage.

I very tightly pack the cabbage into hot quart jars. I add 1 tablespoon of canning salt and 1 tablespoon distilled vinegar on top of the cabbage. Then, I fill the jar with boiling water.

Insert a butter knife into the jar to work out all of the air bubbles. If the water level falls below 1/2 inch, add additional water.

Seal the jar with a lid and ring.

This next part is very important. I store these in my shed with a plastic container under the jars. The jars cannot be disturbed until they have “worked” or fermented. They will smell badly during this process and it will usually take several weeks for the entire process to be completed.

Cooking Sauerkraut:

Open the canned sauerkraut, drain and thoroughly wash the kraut.

In a skillet, add enough canola oil to lightly cover the bottom of the pan.

Add the kraut.

Serve hot on top of your soup beans.