How to Make Sauerkraut

Canning sauerkraut in your Alto-Shaam Combi oven is easy!!

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How to Make Sauerkraut Recipe
29 Steps
Ingredients
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1
Start with a clean crock

Start with a clean crock

2
Trim and Core the cabbage

Trim and Core the cabbage

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3
This is our cutter

This is our cutter

4
Place Cabbage in Cutter box to slice

Place Cabbage in Cutter box to slice

5
Put sliced cabbage in to crock

Put sliced cabbage in to crock

6
Keep slicing

Keep slicing

7
Salt is added between layers of cabbage

Salt is added between layers of cabbage

8
As you slice add salt and taps down in the crock

As you slice add salt and taps down in the crock

9
10
More salt

More salt

11
Keep slicing

Keep slicing

12
13
As you tap down the cabbage will get watery

As you tap down the cabbage will get watery

14
15
After the last layer of cabbage and salt place a damp towel, plate and weight on top

After the last layer of cabbage and salt place a damp towel, plate and weight on top

16
The weight will keep the saltwater on top of the cabbage

The weight will keep the saltwater on top of the cabbage

17
Check to ensure that everything is fermenting without drying

Check to ensure that everything is fermenting without drying

18
At around six weeks the cabbage will be fermented

At around six weeks the cabbage will be fermented

19
Clean your jars

Clean your jars

20
Place into perf pans to sterilized in the Combi oven.  Steam at 225F (107C) for 10 minutes.

Place into perf pans to sterilized in the Combi oven. Steam at 225F (107C) for 10 minutes.

21
22
Drain off cabbage.

Drain off cabbage.

23
Fill jars and pack down.

Fill jars and pack down.

24
Ready to seal

Ready to seal

25
26
Heat in the combi oven at 190F (88C) steam mode for 30 minutes to seal.

Heat in the combi oven at 190F (88C) steam mode for 30 minutes to seal.

27
28
Ready for storage

Ready for storage

29

Ingredients

Cabbage 
Salt 
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