03
Jan
If using an open top crock cover crock with a towel. My fool proof sauerkraut in a crock recipe is easy and you cannot go wrong with it provided you use the given steps correctly.
If using an open top crock cover crock with a towel.
Recipe for making sauerkraut in a crock. How to make sauerkraut in a crock. Regardless of the type of crock the process of making sauerkraut is the same. Start by shredding or chopping the cabbage.
I generally slice the cabbage in half take out the core and then slice it into long thin strips. You can use a mandoline cabbage slicer or just a sharp chef s knife. My fool proof sauerkraut in a crock recipe is easy and you cannot go wrong with it provided you use the given steps correctly.
The key to getting any recipe right is following the steps. And once you do that you are guaranteed success. Soon you will be fermenting like a pro and will be glad for having invested in a sauerkraut crock.
Place your crock on the floor and using one arm to hold the bowl above the crock grab handfuls of the salty juicy cabbage mixture and pack it into your crock periodically pressing the mixture down tightly with your fist or a kraut pounder so that the brine rises above the top of the mixture and no air pockets remain. Add fermentation weights on top of cabbage and press down. If liquid doesn t cover cabbage completely add some filtered water until cabbage is completely submerged.
If using a water seal crock add water to rim and put lid in place. If using an open top crock cover crock with a towel. Next submerge the cabbage one of several ways.
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.