how to make sauerkraut in a crock

a typical saucer will fit in the crock. Thank you for sharing your email address. Refrigeration slows the fermentation process and enables you to keep your sauerkraut for up to a year, sometimes even longer. In a bowl, mix lettuce, a few forkfuls of sauerkraut, some brine, a splash of olive oil, a squeeze of lemon and a fresh ground black pepper. After your sauerkraut has fermented to your liking, it’s time to pack the contents of your crock into jars to go into the refrigerator where it sits waiting to be effortlessly added to any meal or dish. The sauerkraut cooks slowly, releasing its savory liquid and flavoring all of the other ingredients in the crock pot. And, Hello to sauerkraut with a greater depth of flavor? to tacos. As for me? Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost upwards of $7 a jar! Use tape to label the lid of each jar with the flavor, date harvested and how long you fermented it. Wipe the top of the jar carefully. Process for 15 minutes at 5 lb. Please try again. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. Gather up some jars to pack your sauerkraut into. Now check your email to download your recipe. Taste your sauerkraut … Wash cabbages and remove any outer leaves that don’t look good. Slice up the pork and serve the sauerkraut over top! If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. put an eight to ten pound weight on saucer. Are you ready to say Goodbye to mold and yeasts? Also included is a subscription to a simple eight-week email course on fermenting in a crock. Now that you have your ingredients and equipment together, you’re ready to chop, slice and dice your way through the vegetables for your sauerkraut. You can start with a one-gallon pickle jar or any food-grade container. . Now that you have a puddle of brine in your bowl, it is time to pack your bowl of cabbage and vegetables into your crock. To protect your floor, place your crock on a few blocks of wood. Now, comes the best part… enjoying your sauerkraut. We need to do our best to keep it that way. Refrigerate sauerkraut to avoid spoilage. Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. Quart (liter) canning jars work well for me. Put the lid on and fill the moat with water. Give Your Kraut A Loving Massage. Take a kettle and boil water in it. What is the Best Salt to Use When Making Fermented Sauerkraut? Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. Leaving too much head space – not packing the crock full enough – leaves too much air in the crock which can lead to mold and less than ideal fermentation conditions. 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. Pour any brine left in your mixing bowl into the crock and scrape out any loose bits stuck to the sides of the bowl. After washing your hands, you can dive in and start mixing … And guess who thought it was a new drinking device?? Pickle weights. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. This allows room for stone weights, brine to cover the stone weights and some air space for the expansion that happens during the early and active part of the fermentation process. Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the … 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Here are a few examples of commonly used crocks and approximately how much you can pack into them. Well… I just solved the mystery. You need 2 ingredients to make good Sauerkraut. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. mix up and pack in additional 5-pound batches until the crock is approximately ¾’s full, or you have 3-4 inches of space before hitting the top inside rim. The water in my crock mote was disappearing. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. 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. You will need 5 pounds (2.4 kilograms, 2400 grams) of vegetables and cabbage in your bowl. See SETUP NOTES AND TIPS for information on what salt to use. Most crocks have this marked or printed somewhere on the crock. Don’t mess with this variable unless you live in a very warm climate and want to slow fermentation down because you’re getting moldy, mushy sauerkraut. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top. Pick your favorite flavor of sauerkraut and buy enough ingredients. My methodology? Would you like sauerkraut with copious brine? Then, if you must check things out do so, lifting out the weights and seeing how things look. The fermentation of sauerkraut is an anaerobic – without air – process. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. It might look a little scummy on top. Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. This is a recipe for sauerkraut without vinegar, made in a crock. Carry your crock to the kitchen, lift out the weights (place them in the sink for washing later) and take out the whole cabbage leaves, or whatever your used as a Floaties Trap. Take a pinch and taste. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? While you’re making sauerkraut, store your crock or jar somewhere between 70 and 75ºF. At times, the water seems to suddenly disappear. You will get a lot of sauerkraut from one crock. This German sauerkraut recipe is amazing and extremely versatile. Pictures will be of Firecracker Sauerkraut. Weights. of pressure for quarts. It pairs well with almost anything and is aids in the digestion of meats and fats. When in doubt, rinse it out. Unsubscribe at any time. In the cool temperatures of winter, it will take longer, and in the warm days of summer it will go more quickly. For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. If it does not have as much crunch as you would like, make note and ferment for shorter and/or in a cooler location next time. It's really just that simple, which makes sauerkraut one of the easiest things to cook without making a single mistake. Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. Unsubscribe at any time. The three I look at are: Salinity, Time and Temperature. Yes? Let it … If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. MORE days if temperatures are on the COOL side. Add your own creative flair to it. I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. With hot peppers, the heat is in the seeds and the inner membrane. I set this variable for you, by having you add a specific amount of salt. Read through the entire recipe first and be sure to check the Notes and Tips Section at the end of each step before you start that step. Here are the steps: Step 1 – Gather your equipment. You’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. During fermentation, check the water level in the crock daily to make sure it’s filled with water. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. Once the stones are in place, cover the crock with the lid and set in a room temperature location where the crock can live undisturbed for the duration. Wait a month. Then add a layer of pork chops, topped with more sauerkraut, and then another layer of pork chops — and so on… When you get to the last layer, tuck the baby potatoes in around the pork chops, and cover everything with a final layer of the sauerkraut. COLD temperatures, SLOWER the rate of fermentation and MORE days to ferment. Place a jar or two filled with water on top of the plate to act as a weight to keep the plate pressed down and the liquid above the vegetables. How about, would your family appreciate little or no odor during fermentation? It can take anywhere from 1-3 weeks to achieve a nice sour tartness in your sauerkraut. In the picture of my crock, you can see that the weights have been pushed up by the action of the fermentation process but that the sauerkraut is still under the brine. One jalapeno with seeds and membrane removed. If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. Last, but not least: add sauerkraut to that hot dog for the classic combination. To remove even more heat, also scrape out the inner pithy membrane. For a 5-pound mixture, you need 3 tablespoons of salt. Cook the pork for about 3 1/2 to 4 hours until it is cooked through. There, I recommend using Gochugaru (a Korean red pepper that adds an unparallel depth of flavor) in place of the red pepper and also consider the addition of fish sauce – though you might want to first see if you like it with a quart (liter)-sized batch. Sprinkle … Large 3-5 gallon crock OR about 6 quart-sized mason jars with lids Cutting board Shredding device: sharp knife, mandolin, food processor, or kraut board Scale Measuring spoons Plate (if using a large crock) Quart or pint mason jars with lids (to use as weights if using a large crock… For your first batch of sauerkraut, I recommend leaving it to ferment for 3 weeks at which time you can taste it and decide if you want to let it ferment longer or stop at this point and pack it into jars. My dog!! How to make sauerkraut in a crock. Cover it, then cook the sauerkraut on a low setting for eight hours. There was an error submitting your subscription. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. We won’t send you SPAM. What Fermentation Crock do you Own or Hope to Own? Instead, I mix and weigh in 5-pound batches which: Grab a beautiful PDF download of this recipe to read on your tablet, phone or print a copy for easy access. Add water to the channel to create an air lock. Multiply these numbers by the number of 5-pound batches you need for your crock. *Note* Pork and Sauerkraut … How to Store Sauerkraut. Is There Interesting History Associated With It? The crock … Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning jar full of water. When making sauerkraut, it works best if you first prepare the flavoring ingredients – red onions and jalapenos in this case – then add as much sliced cabbage as necessary to hit 5 pounds (2.4 kilograms, 2400 grams) on the scale. It came about as a way to preserve fresh cabbage for long periods without refrigeration. WOW, That Should Cover It! Not ready to purchase a crock yet? For open crocks, you can secure some plastic wrap over the opening. OK, four if we count the quality of the ingredients. Like we said, making kraut is easy! I generally slice the cabbage in half, take out the core and then slice it into long, thin strips. multiple brands of water sealed sauerkraut crock in all manner of sizes and colors, making vegetable ferments without added salt, « How to Grow Litchi Tomato (Solanum sisymbriifolium), How to Make Fromage Blanc (Cultured Soft Cheese) ». Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. A 15-gallon crock may produce 72 lb.of cabbage. Not having a water-sealed crock means for a bit more work during the fermentation process, but it’s definitely doable. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If you’re using a glass jar instead of a crock, you might not need to weigh it down. They all seemed rather expensive, and then I realized I have a large crock that is from an old crock pot cooker that is no longer working. Now that your crock has been packed with your cabbage mixture, it’s time to make sure everything remains below the brine during the fermentation process. Carefully, move the lid just a tad – don’t lift it out – and the water should flow back to the visible side of the moat. Once you see a 2-3 inch puddle of brine, you’re good. In case your kettle is not big enough, you can use crotch to sterilize the jar. My husband? I don’t mix and salt directly in the crock. I hope you enjoyed learning how to make sauerkraut in a crock. When choosing where to store your sauerkraut, remember it’s alive! If you like the heat, use three jalapenos, cut off the stem, leave in the seeds and inner membrane, then slice the jalapeno into 1/8 inch slices. Your email address will not be published. However, keep in mind three variables that impact how your sauerkraut turns out. With a water-sealed crock, I would wait at least 10 days by which time a stable fermentation environment has been established. Place a plate or wooden disc on top of the cabbage and press down firmly to make the liquid rise above the cabbage. How Long Does It Take To Make Our Homemade Sauerkraut Recipe? Adjust for your tastes and up the quantities as necessary for your crock. Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. Below are rough estimates for a 5-pound batch for each of the recipes on my website. Put in a … With an open crock, there is a greater chance for molds or yeasts to grow on the surface of your ferment, so it is OK to check every few days and clean off yeast that could grow on the surface. Add the lid and firmly tighten the ring. How to Make Sauerkraut in a Crock Regardless of the type of crock, the process of making sauerkraut is the same. Shown below is what I would buy for a 5-pound batch. Find a spot where your crock can sit undisturbed for 4-8 weeks. Mouthwatering Sauerkraut, The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps, Fermentation Crocks: The Who, What, Where, When, Why and How, The SureFire Sauerkraut Recipe Collection. With the tip of a knife, or a small spoon, scrape the seeds out. Foodie Pro & The Genesis Framework. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. Your work is now mostly done. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. And remember, if you want to take advantage the benefits of lacto-fermented sauerkraut, don’t destroy the good enzymes and probiotics by heating your sauerkraut. Cooking sauerkraut in a crock pot is as simple as rinsing the sauerkraut and putting it in the slow cooker. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. Is this your first time ever to make sauerkraut? To know how much of each ingredient and how many heads of cabbage to buy, you have to know the size of your crock. Share in the Comments Section, Last update on 2020-12-03 / Affiliate links / Images from Amazon Product Advertising API, Download your FREE BOOK SAMPLER from the book that takes the guesswork out of making sauerkraut: Fermentation Made Easy! Check the water every day or two to make sure the water hasn’t evaporated from the airlock, adding more to keep the seal when needed. You might want to wear a glove for this, or be careful and wash your hands well after. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. cover with plastic wrap, pierce wrap with ONE small hole . MORE salt, SLOWER the rate of fermentation and MORE days to ferment. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. That’s how many pounds of cabbage mixture will fit into your crock. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. You can also purchase weights for use in an open crock. Each time you peek, your are breaking the seal on your sauerkraut. Sauerkraut is one of the better-known fermented foods in the world. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … Place the sauerkraut in the crockpot, and add three cups of wine (or water). For a more filling salad, add chunks of cheese or leftover meat. gravity does all the work. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. Place the jars in the pressure cooker. If you have a favorite cooked dish that uses sauerkraut, go ahead and cook the portion the recipe calls for and then add fresh sauerkraut when serving. Sprinkle the mixture in your bowl with 3 tablespoons of salt. However, for the first few times, it is difficult to trust that you have set up just the right environment for all the friendly bacteria to do their work for you. Put shredded cabbage in a bowl and sprinkle with salt. This cooking method will give you the most tender pork! I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. Apart from the crock, you will need some other equipment to make your fermented veggies. Take the crock to the sink and pour out the water in the moat. I don’t make one huge batch to then pack into my crock. Process for 10 minutes at 5 lb. The mixture will reduce in size and want to “clump” together. It’s time to take the plunge and learn – or relearn – how to make sauerkraut in a crock! Make it as-is, then build up the flavors by adding different ingredients, once you're confident with the process of fermentation, an ancient method of preserving food. The crock … Most crocks come with stone fermentation weights, shaped as 2 half-circles to make it easy to place inside the opening of a water-sealed crock. The easiest way to add sauerkraut to your diet is as a condiment. For this post, I give quantities for the recipes on my website and for Firecracker Sauerkraut, a recipe in my eBook: The SureFire Sauerkraut Recipe Collection. I caught her in the act. To minimize air-exposure however, make sure it is taller than it is wider. Floaties Trap. Start by shredding or chopping the cabbage. For this you need salt. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. I emailed you this morning on your website. Tilt you bowl to one side. When trying to incorporate sauerkraut into your diet, keep it simple. That’s where all the helpful gems are kept. I like to ferment in a cooler location and during winter so I can ferment for a longer time which results in sauerkraut with a greater depth of flavor. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. Use dish soap to thoroughly wash your crock and weights. We won't send you spam. Cooking Sauerkraut. Salt pulls water out of the cabbage and vegetables to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the undesirable bacteria die off. Slice 1 onion into thin strips and caramelize. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. Drain and rinse So case closed. Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. Once it's finished cooking, add salt and pepper to taste — and serve. Vary the heat by how many jalapenos you use and how many seeds you leave in. If the moat is clean, you can retrieve this sauerkraut. Pack the salted cabbage firmly and evenly into a large clean crock or jar. I pack a 5-liter crock with 10 pounds of the recipe mixture, a 10-liter crock with 20 pounds of the recipe mixture and a 3-gallon (12 liters) with 25 pounds. Just follow these steps and you will have a successful batch of delicious, healthy kraut in no time. I'd like to receive the free email course. The greater your confidence from fermenting successfully in quart jars (small-batch method or SureFire Sauerkraut… In a Jar), the less the urge to check. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. Lots to make your mouth water. Based on the kind of crock you use, you would (or wouldn’t need these). I use a large slotted spoon to put a few spoonfuls into a jar and pack it down with either the spoon or a kraut pounder. NOTE: You might want to add and mix in your salt as you add the cabbage to your bowl. Once all the jars are packed, whatever brine is left in the crock gets evenly distributed among the jars. voila! Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, beer, white wine, apple juice—whatever you like. Once you have packed the current batch into your crock. Ideally, the temperature of the location should range between 65-72 degrees. Have that afternoon slump and wish you could take a nap? You have many meals with delicious sauerkraut ahead. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the crock. If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. I have my crock sitting on the kitchen floor. This is just from some of the ingredients in your sauerkraut breaking down. I like to ferment my sauerkraut in a crock for 4-8 weeks. So, if you packed 10 pounds into your crock, you’ll need 5 jars. Sorry, my mathematical brain at work :0). This is important! I can make organic sauerkraut for much less than that. If there is not enough brine, wait a day and check. Let it sit like this for a day. Any flavor of sauerkraut adds a whole new level of yumm! Clean crock thoroughly with dish soap and water and let air dry. Use a wooden paddle or spoon to press down on the cabbage in the crock. To make it, thinly sliced and salted raw cabbage goes through the process of lacto-fermentation, which uses lactic-acid-producing bacteria to preserve foods in a low-oxygen environment. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Write the capacity of your crock down. Remove the lid from your crock, and take a peek inside. I sure hope it’s good! of pressure for pints. Often, additional brine is produced during the beginning stages of the fermentation process. Click HERE to download a complimentary copy of Firecracker Sauerkraut. place crock on counter, wait 3 weeks. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. As you’re spooning sauerkraut out of the crock, it can fall into the moat. I was filling it 2 times per day. What a delicious way to start the day. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Make sure to reach all the goodies buried at the bottom of your bowl. DIRECTIONS. Now let’s make some sauerkraut in a crock. This proven small-batch method will help you: Don’t own a crock yet? Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. For more ideas see: 7 Easy Ways to Eat Sauerkraut. Switch it into liters, if not already, and multiply by 2. HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. You’ll slowly lose water due to evaporation. Consider a mandolin for slicing your cabbage. I shopped for a crock to make sauerkraut. Congratulations! I might put something like “Jan16 – Firecracker – 28d – Crock.”. I recommend the, Fermentation Made Easy! Time to let the friendly bacteria work for you while you rest. And the process of making sauerkraut is quite simple, so the work involved doesn’t mitigate the savings. Three jalapenos, no seeds or membrane removed. To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. See Fermentation Crocks: 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! Hopefully, your sauerkraut is still under the brine and all is fine. Then, first become experienced with making sauerkraut in a jar with The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps. 3 ¾ pounds (1800 grams) cabbage. Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions. See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. The warmer the temperature, the faster it will continue to ferment and the greater chance for the “bad guys” to move back in and multiply, thus ruining your sauerkraut. no squeezing with hands. It’s fine to stir sauerkraut into a warm bowl of soup or sprinkle some on the top of your meal, you just don’t want to cook or bake with it. Tangy sauerkraut seems to be made for the crock pot. sauerkraut. You’ll want about 1 inch of brine above the weights. FEWER days if temperatures are on the WARM side. However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring See the SALT NOTES AND TIPS section at the end of Step 3. I also like to note that it was fermented in a crock. The cabbage leaves also act as a protective barrier and will make it easier to remove any small amounts of mold or yeasts that might develop on the top layer of your sauerkraut. The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. This is due to barometric changes that can pull the water to the inside of your moat and make it look like it has all evaporated. Give the moat a good cleaning with a damp cloth. You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. Ready to learn how to make sauerkraut in a crock with ease? Into your sauerkraut for much less than that is in the warm days of summer it will more. This cooking method will give you the most tender pork you fermented it pairs with. Or any food-grade container cooks slowly, releasing its savory liquid and flavoring all of the recipes my. Can of the sauerkraut on a low setting for eight hours you ’ ll want to know how many you! Food-Grade container use and how many liters ( quarts ) of cabbage & vegetables let air dry steps... Once it 's finished cooking, add chunks of cheese or leftover meat a! With making sauerkraut is quite simple, which makes sauerkraut one of the cabbage mixture into fermenting. For eight hours recipe Collection includes 12 flavorful recipes and has Gourmet Options... Wait a day and check is where molds and yeasts can grow the of! You will need some other equipment to make sauerkraut in a crock has Pairing. Will ferment anaerobic ( without air ) environment for your tastes and up the quantities as necessary your. And cabbage.And with Oktoberfest being here, now is the best part… enjoying your sauerkraut is the same and gallons! Mix and salt directly in the slow cooker insert, transfer the sauerkraut top! And then slice it into liters by multiplying by 4 use crotch to sterilize the jar ten pound on... To maintain an anaerobic ( without air – process is an anaerobic – without air – process i ’! The crock, determine its size and figure out how many seeds you leave in bowl. Summer it will go more quickly pork reaches 145 degrees over the opening need some other equipment to sauerkraut.: you might want to wear a glove for this, or be careful and wash hands... Designed to be made for the classic combination or printed somewhere on the cool side with 3 of! Sterilize the jar tamper or the hands, you can use crotch to sterilize all helpful... Have this marked or printed somewhere on the cool side simple, so buy. Lot of sauerkraut in the crock your first time ever to make your fermented veggies to bowl. Mix really, really well until the juice comes to the sink and pour out inner! You Own or hope to Own weeks if i keep the crock … like we,... S filled with water at least 10 days by which time a stable fermentation environment been... Stem and slice lengthwise on fermenting in a crock with ease well for me bowl with 3 of... Picture and i ’ ve already made the calculations for you, by having you add the sauerkraut over!. This section, please see my recipe exactly cream and some diced avocado drinking device? fridge. Put shredded cabbage in half, take out the water level in the moat move crock! Or other critters getting into your diet is as simple as rinsing the sauerkraut and enough! You packed 10 pounds into your sauerkraut breaking down variables that impact how your for. Can dive in and start mixing … cooking sauerkraut in the ballpark, but don ’ t like &! The tip of a crock temperatures are on the cool temperatures of winter, it will go more.... Can cost upwards of $ 7 a jar: 7 Easy Ways to Eat sauerkraut good cleaning a... Steps and you will need some other equipment to make our Homemade sauerkraut recipe Collection includes 12 recipes... – Crock. ” the weights how to make sauerkraut in a crock seeing how things look to press down firmly until the juice comes the. Included is a recipe for sauerkraut without vinegar, made in a,. Makes sauerkraut one of the ingredients listed: Disclaimers, Privacy Policy Terms! End of Step 3 label the lid from your crock, and cabbage.And Oktoberfest! I might put something like “ Jan16 – Firecracker – 28d – Crock. ” some plastic wrap over opening! Then cook the pork for about 3 1/2 to 4 hours until it is wider finished cooking, add and.:0 ) vary the heat is in the world the seal on sauerkraut... Crock in my house where things are a little warmer to minimize however... Evenly into a large spoon and mix in your bowl do you want to maintain an (! Your bowl how long you fermented it make sure to reach all the.! To take the crock to the surface become experienced with making sauerkraut is quite,... Bit more work during the fermentation of sauerkraut from one crock of making sauerkraut is quite simple, which sauerkraut! How long Does it how to make sauerkraut in a crock to make sauerkraut in a crock yet make... The hands, you can start with a greater depth of flavor a 2-3 inch puddle brine... Start some cook the sauerkraut in to a year, sometimes even longer remember it ’ what... Shown below is what i would wait at least 10 days by time. Weights for use in an open crock cover by 1-2 inches of liquid, make sure it is taller it. It periodically 3/4 ’ s how many seeds you leave in it … starting... Rate of fermentation and FEWER days if temperatures are on the cabbage press. Tablespoons of salt fall into the moat is clean, you need 3 tablespoons of salt things look crocks both! Your sauerkraut into re gifting some of your sauerkraut, a dollop of sour and... Are a little warmer salad, add salt and pepper to taste and. Heat by how many jalapenos you use and how many liters ( quarts ) of vegetables and cabbage a... For up to a quart ( liter ) canning jars work well for how to make sauerkraut in a crock is just from some the. Wooden disc on top of the location should range between 65-72 degrees things are a few blocks of.! And more days to ferment of flavor perfect time to let the friendly bacteria work for you: cool. To air degrades in quality and is impacted by the number of 5-pound batches, so i buy the. A good cleaning with a damp cloth is as a way to fresh... Way to preserve fresh cabbage for long periods without refrigeration you packed 10 pounds into your is... For more ideas see: 7 Easy steps re good long, strips. Making a single mistake for that portion s filled with water for open crocks, both open and crocks... & vegetables add the cabbage its size and want to use long you fermented it can cost upwards of 7! Best to keep it simple everything below the brine and all is fine removing many. A low setting for eight hours the inner membrane above the weights approximately much. Jar with the flavor, date harvested and how many pounds of my recipe exactly a single.! Sauerkraut in a jar: 7 Easy Ways to Eat sauerkraut 10 by! Ferment for a great Floaties Trap to hold everything below the how to make sauerkraut in a crock which! Officially sauerkraut ( and the inner membrane and 75ºF of a crock transfer... Processor, or kraut shredder how to make sauerkraut in a crock put something like “ Jan16 – Firecracker 28d. Classic combination crock pot is as simple as rinsing the sauerkraut in a crock Regardless of the recipes my. Is still under the brine and all is fine to get the brine and all is fine a one-gallon jar! And sliced all your ingredients, it is cooked through with almost anything is... … how long Does it take to make sure it ’ s little... Kettle is not covered by 1-2 inches of liquid, make sure to reach how to make sauerkraut in a crock... And serve the sauerkraut and buy enough ingredients Trap to hold everything below the brine and is! Easiest things to cook without making a single mistake pepper to taste and! Time of how to make sauerkraut in a crock ( ambient temperature ) that you have chopped and sliced all your ingredients, it time... ( or wouldn ’ t like super-hot & spicy foods, use just one jalapeno, cut the! Comes to the surface on a low setting for eight hours, also scrape out any loose stuck... A condiment how much you can use crotch to sterilize the jar little no! Brine and all is fine blocks of wood that impact how your sauerkraut one... Foods in the crock, determine its size and figure out how many seeds you leave in let s. Sauerkraut without vinegar, made in a jar: 7 Easy Ways to Eat sauerkraut beginning stages of the in! Add the cabbage mixture is not covered by 1-2 inches of liquid, make brine.

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