Appalachian Food

How Granny Makes Kraut in Jars

Jar of kraut
A few weeks back when I posted about Granny gifting The Deer Hunter a jar of Christmas Kraut someone asked how Granny makes Kraut.

Instead of using a crock like we do, Granny makes her Kraut right in the jars.

Granny sterilizes her jars and adds one teaspoon of sugar in each jar. Then she packs each jar with chopped cabbage. Granny doesn’t pack the cabbage too tight, cause she says it needs room to work off.

Once the cabbage is in the jar, she adds two teaspoons of salt, fills the jar with cold water, and adds the lid and ring. She tightens the lid pretty good instead of leaving it partially open like other fermenting recipes instruct.

two jars of kraut sitting on porch

Granny sits the jars out on the porch while the kraut is making. As the kraut makes it sometimes seeps out the top of the jar. It doesn’t make such a mess out on the porch.

Granny says it takes a least two or three weeks for the kraut to make, but she likes to leave hers on the porch till cold weather when she carries it to the basement.

One time I asked her “Does a jar ever explode?” Granny said “Why Lord no it may run out some but it won’t explode.” Granny is a worrier, so after a few minutes she said “Well if it ever did explode it wouldn’t hurt nothing outside no way.”

Tipper

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19 Comments

  • Reply
    Patsy mcroberts
    August 20, 2019 at 4:26 pm

    My MIL taught me to make in jars and use 1 cup salt, 1cup vinegar to one gallon water. Seems like lately it started turning dark but really sour. Maybe water ir wrong salt. Going to try it your way.

  • Reply
    john taubert
    August 20, 2019 at 3:41 pm

    john t- Im trying this in pint jars. Would I use half the amounts of salt and sugar? Really enjoy your blog!

    • Reply
      Tipper
      August 20, 2019 at 4:40 pm

      John-yes use half the amounts and it should work out great 🙂

  • Reply
    LINDA HANCOCK
    August 20, 2019 at 1:15 am

    When you set it outside, is that in the sun or shade?

    • Reply
      Tipper
      August 20, 2019 at 7:06 am

      Linda-its not in direct sunlight. Granny’s porch stays shady for most of the day 🙂 You can also set it inside, just put it on a tray to catch any leakage that might happen.

  • Reply
    Ed Ammons
    August 19, 2019 at 10:30 pm

    That’s quart jars, right? I am going to give it a try. I love homemade kraut. I’ve tried the crock method with mixed results as in some of the best and some of the worst. “Nothing ventured, nothing gained!”

    • Reply
      Tipper
      August 20, 2019 at 7:08 am

      Ed-yes she uses quart jars, but you could certainly try to pints to test it out and see what you think 🙂

  • Reply
    Gigi
    August 19, 2019 at 9:02 pm

    I remember making it with my mom. It wasn’t just the making of the kraut. It was spending time with my mom and making that memory. I miss her so much. We made alot of special memories.

  • Reply
    Mary Lou McKillip
    August 19, 2019 at 6:56 pm

    Tipper, I make my kraut like this it stays white and pretty until you use it .I haven’t any down here in Texas .

  • Reply
    Don Byers
    August 19, 2019 at 1:41 pm

    Sounds good! Haven’t made it in a long time. My folks all made it in jars but cousin Jerry Byers of Habersham uses a crock….covers it and puts it under the house. I buy it from Sue at Sue’s Burgers in Blue Ridge. She makes it in jars too.

  • Reply
    Leslie
    August 19, 2019 at 1:27 pm

    Look at that pretty balsam!

  • Reply
    Gina Smith
    August 19, 2019 at 12:28 pm

    I used to make kraut in a crock but haven’t in years. I want to try your Granny’s method now. Seems like a lot less work. Those are quart jars? They look big in the picture.
    Thank you for the joy of your blog.

    • Reply
      Tipper
      August 20, 2019 at 7:08 am

      Gina-they are quart jars. I think my photo perspective made them look bigger 🙂

    • Reply
      Tipper
      August 27, 2019 at 8:07 am

      Gina-yes they are quart jars 🙂

  • Reply
    Shirl
    August 19, 2019 at 11:06 am

    Mom made kraut the same way Granny does and canned nearly as many quarts as she did green beans. Kraut was mostly served with fried taters and soup beans. I have never made kraut and don’t buy it very often. Mom and Granny’s recipe doesn’t use much salt, but it tasted like it had twice that much in it.

  • Reply
    Quinn
    August 19, 2019 at 9:56 am

    I tried making kraut in jars like this many years ago, but I don’t recall it turning into very good kraut…I wonder if it’s because I didn’t know about adding the sugar! Maybe I’ll try it this year, although I’d have to buy a cabbage. Or maybe I’ll try it with a different vegetable – fermenting vegetables seems to be a big thing lately, doesn’t it? I see little jars of “kimchi” (I think it’s called) at the grocery store, and it is very expensive – so I’ll have to make my own if I want to eat it!

  • Reply
    aw griff
    August 19, 2019 at 7:52 am

    My Wife and I never had one explode but my Brother did. Him and his Wife never use anything but canning jars, but we have used canning jars, jelly jars, pickle jars, etc. and never had one explode. I like kraut the best with some hot pepper added to it.

  • Reply
    Miss Cindy
    August 19, 2019 at 6:31 am

    I used to love kraut but seem to have lost my taste for it in recent years. I guess that’s just as well since I’ve never been any good at making it. I tried several different ways to make it but it just doesn’t seem to sour for me. I’ve used a crock as well as the in jar recipes, but it just doesn’t to sour for me. I’ve also made sure to do the work in the right signs and nothing worked so I quit trying years ago. Thought it might be something in my body chemistry.

    • Reply
      aw griff
      August 19, 2019 at 8:20 am

      Miss Cindy. I’ve heard that about body chemistry and the signs. Also that a woman should never pickle anything during her cycle. My Mamaw always went by the signs and always had good kraut, corn, and beans.

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