It won’t last much longer. It’s time to can sauerkraut

Sauerkraut is undoubtedly a wonderful pick-me-up. We enjoy it to the fullest in winter. After all, we can always go and take some out of the earthenware pot. But with the gradual arrival of spring and summer, the sauerkraut can no longer stay in the pot. After all, we can tell quite easily by a few signs. We’ll focus on these in more detail, and we’ll also discuss preserving sauerkraut—a step we had to take because we ultimately couldn’t sell the rest of the cabbage.

A white film forms much more frequently

Sauerkraut simply won’t last in a relatively warm environment and can gradually spoil. A white film begins to form on the surface of the cabbage itself, or rather the brine, which is not entirely desirable. We regularly remove this so-called scum, but in warm conditions it forms more and more, and there’s no point in keeping the cabbage any longer. The ideal solution is to take the entire container of cabbage out of the stoneware pot and then pack it tightly into jars, which we then seal.

Photo: Radek Stepan

Packing the cabbage into jars

We gradually removed the cabbage from the stoneware pot, squeezing it out thoroughly. We also had to pack it very tightly into the jars. When we were done, we poured the brine in which the cabbage had been soaking into each jar. Of course, we filled them right to the top. Then all that was left was to tighten the jar lids securely.

Preserving sauerkraut is very simple

Exactly, we preserved it at about 80 degrees Celsius for 20 minutes. The lids sealed even tighter to the jars, and after removing them from the pot, we turned them upside down. We left them like this until they cooled completely.

Photo: Radek Stepan

The sauerkraut will easily last the rest of the season in the cellar

We then stored the sauerkraut preserved this way in the cellar. It should last practically all summer until we make another batch for next year. We’ll gradually use it up over the summer. Sauerkraut soup or Szeged goulash definitely taste great even in the summer.

FAQ – Frequently Asked Questions About Canning Sauerkraut

How do I know when it’s time to can the sauerkraut?

It’s simple. A continuous white layer forms on the surface.

At what temperature should sauerkraut be canned?

About 80 degrees Celsius.

Does preserved sauerkraut need to go in the fridge?

No, we store it directly in the cellar.

Sources: Author

Photo and photogallery: Radek Stepan