Recently added item(s)
You have no items in your shopping cart.
LEARN HOW TO STOP THE INVASIVE SPOTTED LANTERNFLY
Save For Later Print
Updated: September 18, 2017
When it comes to home food preservation, one of the last foods put up for the winter is often sauerkraut. Cabbage harvested in the fall contains the natural sugars necessary for fermentation and the cooler weather allows fermentation to take place at a rate that discourages spoilage.
Some key points when making sauerkraut:
Once the fermentation is complete, you can package and freeze your sauerkraut or process it in a boiling water bath canner. Penn State Extension provides instructions to safely preserve your final product.
*Fermenting sauerkraut in jars is not recommended. In a jar, fermentation is less consistent and keeping the fermenting cabbage properly submerged is more difficult.
Get notified when we have news, courses, or events of interest to you.
Thank you for your submission!