I've made sauerkraut several times, using several methods of final processing - refrigerator storage, BWB hot pack, raw pack, and freezing. I wouldn't hesitate using the recipe myself, it appears to have all of the safety factors in its use.

I would, however, use a "brine bag" for topping the kraut during fermentation though. I'm doing a lot of mental self-search on the use of the metal lid use on top of such a strong solution for any prolonged period of time. This is purely my own present phobia tho.

Sounds like a good recipe.

Bejay

Bejay...thanks for your input! So you are saying that after using a recipe like that you've tried all the different types of final processing? To hot pack did you have to empty the jars, reheat, clean and process?

I was picturing that if they were already in jars, with lids and rings, the appeal of this method would be to take the lids off, clean the rim, put fresh lids on and then BWB process which I guess would be equivalent to a raw pack kind of status since everything was "cold."

That's why I'm a little hesitant because nothing would be "hot" and they would be in the same jars they fermented in when I processed them.

I mean I just checked NCHFP and the process time on pints of raw packed is 20 minutes so I guess from what I understand that negates the need to sterilize when it's over 10 mins.

Am I following right here people?! LOL. I'm getting better at the whole process but still like to check on these little details. Thanks!

In other words "to sterilize jars or not to sterilize" is that your question?

OK - here goes.

If I were to use the kraut soon, wanting it to be crunchy, I would put it in the fridge with cap on - making sure the ferment process was "completely" finished. No sense having to clean the fridge resulting from incomplete fermenting of same.

Freezing - Either transfer fermented kraut into a freezer container, or leave in canning jar it fermented in - allowing expansion space in canning jar - avoid breakage.

Canning - Remove from fermenting jar, sterilize jars for BWB per NCHFP guidelines. Drain sauerkraut, bring juice to boil. At this point, I like to taste and adjust flavor - sometimes adding a bit of white vinegar (my own preference).

Pack drained kraut in jars, pour over the hot brine, allow head space, apply hot lid and cap. Process per NCHFP.

Actually, from my viewpoint - it depends a lot on processing times - depending upon what you want to use the sauerkraut for. As long as the jar seals what difference would it make. I doubt there is a real question here once most of these initial safety steps are taken. The reason for processing times length may affect the texture of the sauerkraut for the most part.

Most recipes that I use kraut for calls for baking in casseroles anyway. If one wants the crunchier kind - for sandwiches, etc., then leaving it in the refrigerator would be the method of choice.

Sorry but I can't find any other way to explain the way I'm processing it, but I'd sterilize the jars if they are to be stored without refrigeration afterward.

I re-read your post - about using jars that were not sterilized first - another thought comes to mind. When fermenting kraut (or wine), it is quite important to keep the fermenting product away from ambient air - to avoid contact with air-borne contaminants. My choice for a brine bag (or an air lock for wine), serves such a purpose. However, sometimes yeasts will form on top - some posts have related to this. The use of a brine bag will allow the natural fermentation gases to release, without letting outside contaminant air in. This might give the impression that the jars used in fermentation, then, might possibly have retained some air-borne pollutants while fermenting. It would be my choice then, to sterilize the jars prior to final processing.

Just my 2 c's.

Bejay