Remove cores from cabbage and shred cabbages with a sharp knife food processor or kraut shredder. Sauerkraut was traditionally made in an earthenware crock and kept in the root cellar or basement where it would ferment during the last warm ish days of fall after the harvest and then keep all winter long.
All you really need is fresh cabbage salt and patience.
Crock for making sauerkraut. Sauerkraut was traditionally made in an earthenware crock and kept in the root cellar or basement where it would ferment during the last warm ish days of fall after the harvest and then keep all winter long. A sauerkraut crock is a natural preservation vessel designed to both make and store the sauerkraut. Choosing a sauerkraut crock.
How to make sauerkraut in a crock. Now let s make some sauerkraut in a crock. Here are the steps.
Step 1 gather your equipment. Apart from the crock you will need some other equipment to make your fermented veggies. Based on the kind of crock you use you would or wouldn t need these.
Pickle weights are also called pickle pebbles. They are made with lead free glass and designed to fit large mason jars or crockpots. Clean crock thoroughly with dish soap and water and let air dry.
Wash cabbages and remove any outer leaves that don t look good. Remove cores from cabbage and shred cabbages with a sharp knife food processor or kraut shredder. Put shredded cabbage in a bowl and sprinkle with salt.
Homemade sauerkraut is incredibly easy to make. All you really need is fresh cabbage salt and patience. There are many ways of making it.
My favorite is in an old fashion crock. After letting it naturally ferment i store it in pint or half mint jars in the refrigerator. I put a small section of.
How to make sauerkraut in a crock a simple method of making sauerkraut is slicing adding salt and crushing the cabbage in a jar then leaving it at room temperature. It will be ready in few days for consumption. However there is another method of making sauerkraut which requires using a crock.
The fermenting crock that i purchased is a 5 liter crock this holds 1 1 3 gallons and is made in poland at last something not made in china. Now making sauerkraut is easy just take five pounds of cabbage about four medium heads remove the outer leaves quarter them and remove the hard cores. Slice them in small strips and place in a bowl.
Don t own a crock yet. The who what where when why and how if you need help selecting a fermentation crock and understanding why a water sealed fermentation crock makes for perfect sauerkraut every time. Don t worry i also cover fermenting in an open crock with tips to ensure success.
Not having a water sealed crock means for a bit more work during the. If using a fermenting crock like mine place the two weights into the crock pressing them down slightly so that the juice begins to rise. If using an open crock with straight sides you usually place a weighted plate over the cabbage to pack it down and keep it submerged.
Let ferment at room temperature about 72 degrees fahrenheit for 5 to 10 days. Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to rise above the cabbage leaves by about an inch so the sauerkraut is completely submerged. In about a week check the sauerkraut to see if it s done.
At this point simply keep the cabbage below the brine with the plate cover the crock tightly and store at 40 f to 50 f. If your cellar isn t that cool heat the sauerkraut just to simmering pack in canning jars seal and process in a water bath 20 minutes for quarts 15 minutes for pints.