Here is a link to a previous discussion on how to make it per jar. Bejay's directions are good ones and many have used them with good results.

Personally I have never had luck doing it this way and have never been able to nail down what I'm doing wrong. My jars either explode or are way too salty or just never taste right. So I always fall back on tried-and-true fermenting it in bulk in large food grade containers.

Hope this helps.

Dave

Here is a link that might be useful: Making kraut in a jar discussion

I just happened to tune in, so thought I would add a tad to my previous posting.

It is important to press the kraut down hard - use thumbs -because cabbage will yield quite a bit of its own juice - so pack down hard. One head of cabbage will usually fill 3 wide-mouthed, pint-sized canning jars.

Also - after adding the tsp of salt to the top of the jar of shreds, pour a little hot water over the salt to dissolve it - but don't fill the jar - as it will then produce too much fluid and overflow - losing brine. Perhaps this little hint will help.

Also leave enough space on top of the jar - to hold a plastic baggie full of brine water - I use 1 tsp salt per cup water to make brine for baggie. The baggie needs to completely cover the cabbage - to keep out any outside air, as it may be contaminated by unwelcome yeasts floating around outside.

I like to keep my freshly made kraut in the fridge - especially if I want to make Ruben sandwiches - it stays crispy.

We also eat sauerkraut casseroles a lot (at least some of us do - my son won't!). It doesn't matter if the sauerkraut is a bit softer then - so it can be either frozen or canned.

I find this works well for me, because I harvest only a few cabbages at a time - (I grow in small cedar boxes - all year and yields are small). One full size cabbage will produce 3 pint jars of fermenting kraut - which if processed, will yield 2 pints.

If I refrigerate the kraut after fermenting, I still have almost 3 full jars of crispy kraut.

This year, I added some apples in the fermenting - (if certain cultures can make kimchi (sp), then I figured apples should make it also.) Nice variation.

I can't think of anything that I might have missed earlier.

Sorry, Dave that you had the explosion - it is necessary to allow the gases to escape, hence, the use of the little brine bags - allowing the gas out, keeping the ambient air from invading.

If making kraut in quart-sized jars, use 1 tablespoon of salt on top. Don't know what final yield would be, haven't tried it.

Just my 2 c's.

Bejay