Homemade Sauerkraut Part 2 – Canning | Fermentation Project

Homemade Sauerkraut Part 2 – Canning | Fermentation Project

Today we will be going over the Canning & Storage of Homemade Sauerkraut! You’ll see Step-by-Step How to Water Bath Can the 4 Different Varieties or Flavors of Sauerkraut that we made together in Step 1 of the Series. Follow along and see how to store this Tangy & Delicious Condiment or Side Dish – Sauerkraut. Check out the Recipe Video below where we discuss some other tips & suggestions for what ways you can use your Homemade Sauerkraut Creations in as well!

We’ll use the Cooktop Water Bath Canner (for Water Bath Canning) to process a nice size batch of jars of these 4 varieties of Sauerkraut! Check out Part 1 of this Home Fermentation Project on how to make this Homemade Sauerkraut!

This Homemade Sauerkraut part 2 – Canning & Storage is gone over, step by step in this video on YouTube. Check it out by following the link below!

Homemade Sauerkraut Part 2 – Canning & Storage | How to Store and Can Sauerkraut (4 Varieties!) (youtube.com)

Homemade Sauerkraut (Part 2) - Canning

Sauerkraut (Part 2) - Canning

By canning this Homemade Sauerkraut, you can store this on your pantry shelf and have it throughout the year. This works well with a Pork Roast, on Grilled Items or just for a tangy and crunchy condiment or side!

Prep Time 5 minutes
Cook Time (Bring Sauerkraut to a Boil) 15 minutes
Water Bath Canning Processing Time (Minimum - Pints) 10 minutes
Total Time 30 minutes


  • Prepared Homemade Sauerkraut (See Part 1 on How to Ferment your Homemade Sauerkraut) (*see Notes below)
  • 1 Quart Boiling Water (to Create Additional Brine Liquid)
  • 1 1/2 Tbl Canning Salt (to Create Additional Brine Liquid)


  1. Bring your Prepared Homemade Sauerkraut & Additional Brine Liquid to a Boil in a Saucepan or Dutch Oven. Stirring frequently to prevent scorching or sticking.
  2. Fill Hot Jars (Pint Mason Jars work well) with Hot Homemade Sauerkraut, leaving a 1/2" Headspace.
  3. Remove Bubbles from the Homemade Sauerkraut by slowing sliding a bubble removing tool along the sides & middle of the Sauerkraut. Wipe rims & side threads of the jars and place lid/ring on each jar, finger tightening the ring.
  4. Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 10 min for Pints and 15 min for Quarts; add time as necessary based on your altitude.
  5. Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
  6. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
  7. If any jars did not seal, place them in the refrigerator for enjoying now!
  8. This Homemade Sauerkraut is a great Tangy & Crunchy Condiment or Side Dish!


  • If you notice any white film (Kahm Yeast) or SCOBY (Symbiotic Culture Of Bacteria and Yeast), discard affected Shredded Cabbage and wipe the inner jar to a clear result, prior to Canning.
  • Once Water Bath Canned, the Homemade Sauerkraut stores nicely on the Pantry Shelf for 2-3 years.
  • You can also store the Homemade Sauerkraut in an Airtight Jar in the Refrigerator for 4-6 months.
  • As with all Home Canning and Fermentation “When in Doubt, Throw it Out” - If something doesn’t look, smell or taste right, throw it out!

Sauerkraut is a great side dish or condiment & is made with just a few ingredients!
Talk about a healthy – clean eating – Fermentation Item!

You can make a number of different flavored Sauerkraut Varieties as shown above in the Video!

Here Are Some Helpful Items When Water Bath Canning Homemade Sauerkraut as well as In The Kitchen!

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