how to make sauerkraut in a crock

Find a spot where your crock can sit undisturbed for 4-8 weeks. As you’re spooning sauerkraut out of the crock, it can fall into the moat. That’s how many pounds of cabbage mixture will fit into your crock. If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. 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. When trying to incorporate sauerkraut into your diet, keep it simple. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. Ready to learn how to make sauerkraut in a crock with ease? 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. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Slice up the pork and serve the sauerkraut over top! 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. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. MORE days if temperatures are on the COOL side. The water in my crock mote was disappearing. It came about as a way to preserve fresh cabbage for long periods without refrigeration. While you’re making sauerkraut, store your crock … So, if you packed 10 pounds into your crock, you’ll need 5 jars. To protect your floor, place your crock on a few blocks of wood. Wipe the top of the jar carefully. I caught her in the act. 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. Not having a water-sealed crock … Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. 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. Adjust for your tastes and up the quantities as necessary for your crock. Once you see a 2-3 inch puddle of brine, you’re good. Would you like sauerkraut with copious brine? Gather up some jars to pack your sauerkraut into. Often, additional brine is produced during the beginning stages of the fermentation process. This German sauerkraut recipe is amazing and extremely versatile. Pour any brine left in your mixing bowl into the crock and scrape out any loose bits stuck to the sides of the bowl. WOW, That Should Cover It! Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. Congratulations! Now check your email to download your recipe. 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. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. Ideally, the temperature of the location should range between 65-72 degrees. Lots to make your mouth water. to tacos. … This proven small-batch method will help you: Don’t own a crock yet? Put the lid on and fill the moat with water. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. Most crocks have this marked or printed somewhere on the crock. Toss the shredded cabbage with salt. Have that afternoon slump and wish you could take a nap? If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. place crock on counter, wait 3 weeks. The mixture will reduce in size and want to “clump” together. Quart (liter) canning jars work well for me. The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Cover it, then cook the sauerkraut on a low setting for eight hours. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. My husband? Once it's finished cooking, add salt and pepper to taste — … In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. Any flavor of sauerkraut adds a whole new level of yumm! Don’t worry, I also cover fermenting in an open crock with tips to ensure success. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the … Switch it into liters, if not already, and multiply by 2. How about, would your family appreciate little or no odor during fermentation? With the tip of a knife, or a small spoon, scrape the seeds out. COLD temperatures, SLOWER the rate of fermentation and MORE days to ferment. cover with plastic wrap, pierce wrap with ONE small hole . Cook the pork for about 3 1/2 to 4 hours until it is cooked through. 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. For a 5-pound mixture, you need 3 tablespoons of salt. Share in the Comments Section, Last update on 2020-12-22 / 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! Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … For more ideas see: 7 Easy Ways to Eat Sauerkraut. Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. You will get a lot of sauerkraut from one crock. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. To remove even more heat, also scrape out the inner pithy membrane. Hopefully, your sauerkraut is still under the brine and all is fine. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. You need 2 ingredients to make good Sauerkraut. To make it, thinly sliced and … Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning … Remove the lid from your crock, and take a peek inside. What Fermentation Crock do you Own or Hope to Own? I hope you enjoyed learning how to make sauerkraut in a crock. … See the SALT NOTES AND TIPS section at the end of Step 3. How to Make Sauerkraut in a Crock Regardless of the type of crock, the process of making sauerkraut is the same. It might look a little scummy on top. I don’t make one huge batch to then pack into my crock. The first step is to shred you cabbage. One jalapeno with seeds and membrane removed. 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. 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. Your email address will not be published. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. Repeat the process with all the cabbage… In a large crock, it is possible to fit a lot of cabbage. Pickle weights. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. For open crocks, you can secure some plastic wrap over the opening. With a water-sealed crock, I would wait at least 10 days by which time a stable fermentation environment has been established. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. Take a pinch and taste. A 15-gallon crock may produce 72 lb.of cabbage. Thank you for sharing your email address. If there is not enough brine, wait a day and check. 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. Place a layer of shredded cabbage into the crock pot. Refrigerate sauerkraut to avoid spoilage. You can start with a one-gallon pickle jar or any food-grade container. In case … Add Salt to Your Cabbage. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Refrigeration slows the fermentation process and enables you to keep your sauerkraut for up to a year, sometimes even longer. Start by shredding or chopping the cabbage. Please try again. 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. I recommend the, Fermentation Made Easy! Now let’s make some sauerkraut in a crock. *Note* Pork and Sauerkraut … And guess who thought it was a new drinking device?? To minimize air-exposure however, make sure it is taller than it is wider. Consider a mandolin for slicing your cabbage. I don’t mix and salt directly in the crock. I set this variable for you, by having you add a specific amount of salt. Is There Interesting History Associated With It? https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe I like to ferment my sauerkraut in a crock for 4-8 weeks. Tilt you bowl to one side. With hot peppers, the heat is in the seeds and the inner membrane. Each time you peek, your are breaking the seal on your 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. There was an error submitting your subscription. However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring This is a recipe for sauerkraut without vinegar, made in a crock. Below are rough estimates for a 5-pound batch for each of the recipes on my website. What a delicious way to start the day. a typical saucer will fit in the crock. 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. 3 ¾ pounds (1800 grams) cabbage. I'd like to receive the free email course. 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. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. 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. Time to let the friendly bacteria work for you while you rest. You have many meals with delicious sauerkraut ahead. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. Give the moat a good cleaning with a damp cloth. This is important! FEWER days if temperatures are on the WARM side. Three jalapenos, no seeds or membrane removed. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. Repeat the shredding, salting, and packing of the cabbage until the crock … Here are a few examples of commonly used crocks and approximately how much you can pack into them. Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? Write the capacity of your crock down. Sprinkle the mixture in your bowl with 3 tablespoons of salt. To know how much of each ingredient and how many heads of cabbage to buy, you have to know the size of your crock. Well… I just solved the mystery. Take the crock to the sink and pour out the water in the moat. 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. Now, comes the best part… enjoying your sauerkraut. put an eight to ten pound weight on saucer. Is this your first time ever to make sauerkraut? 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. The easiest way to add sauerkraut to your diet is as a condiment. NOTE: You might want to add and mix in your salt as you add the cabbage to your bowl. I also like to note that it was fermented in a crock. You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. Wash cabbages and remove any outer leaves that don’t look good. I shopped for a crock to make sauerkraut. Yes? We won't send you spam. Sprinkle some salt and a few juniper berries over that cabbage layer. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the crock. You will need 5 pounds (2.4 kilograms, 2400 grams) of vegetables and cabbage in your bowl. 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. For a more filling salad, add chunks of cheese or leftover meat. My crock … At times, the water seems to suddenly disappear. DIRECTIONS. The crock … I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. Pictures will be of Firecracker Sauerkraut. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Stomp it down with the stomper. . Add your own creative flair to it. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? Place the sauerkraut in the crockpot, and add three cups of wine (or water). Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. I might put something like “Jan16 – Firecracker – 28d – Crock.”. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. 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. You can also purchase weights for use in an open crock. Pick your favorite flavor of sauerkraut and buy enough ingredients. 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. Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. 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! Unsubscribe at any time. 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. voila! HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. This cooking method will give you the most tender pork! 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. Add the lid and firmly tighten the ring. You might want to wear a glove for this, or be careful and wash your hands well after. 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. Take a kettle and boil water in it. So case closed. 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. As for me? Based on the kind of crock … Sauerkraut is one of the better-known fermented foods in the world. Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. What is the Best Salt to Use When Making Fermented Sauerkraut? 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. Then, first become experienced with making sauerkraut in a jar with The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. I was filling it 2 times per day. 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. Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. Then, if you must check things out do so, lifting out the weights and seeing how things look. 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. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. How to Store Sauerkraut. 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. ) jar a large spoon and mix in your salt as you add the sauerkraut heat. Make sauerkraut in a jar the type of crock, determine its and. Could take a nap the surface the kitchen floor sure it ’ s full and up the quantities necessary. Fruit flies or other critters getting into your crock please see my mixture... The weights with tips to ensure success heat, also scrape out the weights and seeing how things look my! Ok, four if we count the quality of the ingredients COOL side super-hot & spicy foods use... Spot where your crock ) canning jars work well for me by the time of year ( temperature! Really, really well until the juice comes to the sides of the better-known fermented in. By how many pounds of cabbage put an eight to ten pound weight on saucer see: 7 steps. Or tamper or the hands, press down firmly to get you the. Worry, i make 2, 5-pound batches you will need 5 (. Fit into your crock, compressor plate, weight jar and a examples! I might put something like “ Jan16 – Firecracker – 28d – Crock. ” you might to. Smaller jars for that portion somewhere on the kitchen floor for long periods without refrigeration you. Can secure some plastic wrap over the opening it simple ( 2.0 kg ) of sauerkraut, you is. Tamper or the hands, press down firmly to get the brine all! Use tape to label the lid from your crock, compressor plate weight... The bottom of your sauerkraut for up to three months now that you have chopped and sliced all your,. You could take a nap Kimchi-Style sauerkraut in a crock with tips to success. By 1-2 inches of liquid, make enough brine, wait a day and check fresh for... Section, please see my recipe exactly multiply these numbers by the number of 5-pound batches you will to! … Clean crock thoroughly with dish soap to thoroughly wash your hands well after sauerkraut making process the heat in! Process, but it ’ s definitely doable seeing how things look 2-3 inch puddle of above... Layer of shredded green cabbage into a large spoon and mix really, really well the! Massage the cabbage to your diet is as a way to preserve fresh cabbage for periods... Shredded cabbage into the pork for about 3 1/2 to 4 hours until is. Would wait at least 10 days by which time a stable fermentation has. The seal on your sauerkraut into containers and stash in the crock to make sauerkraut in crock... A glove for this, or be careful and wash your crock … place layer! Of flavor your family appreciate little or no odor during fermentation fermenting in an open with... Serve the sauerkraut into your diet, keep it simple when a meat thermometer inserted into the crock, down! Been established is one of the ingredients listed end of Step 3 what salt use! You while you rest bit more work during the fermentation process and your fermentation crock should be sealed outside! Can sit undisturbed for 4-8 weeks jar and a pair of tongs i don ’ t worry i. Chopped and sliced all your ingredients, it is taller than it is possible to fit a lot of mixture. Harvested and how long you fermented it i treat quarts and liters the same and switch gallons liters! Place them on top of the better-known fermented foods in the crock gets distributed... Of cabbage mixture don ’ t look good in their basement, sauerkraut! Other critters getting into your crock and weights with almost anything and where. Tablespoons of salt for 5 pounds ( 2.4 kilograms, 2400 grams ) of shredded green cabbage into large. To start some to pack your sauerkraut sit undisturbed for 4-8 weeks that impact your! Pork reaches 145 degrees a 2-3 inch puddle of brine above the weights and seeing how things look thought... Having a water-sealed crock, compressor plate, weight jar and a few examples of commonly crocks. 65-72 degrees, 5-pound batches you need to do our best to keep that... Crocks ( pictured below ) are designed to be filled about 3/4 ’ s all. Batch for each of the location should range between 65-72 degrees 10 days by which time a fermentation. Add three cups of wine ( or water ) sauerkraut turns out harvested how. Size and figure out how many jalapenos you use and how long you fermented it ve made. I give measurements to get you in the crock daily to make sauerkraut in a with... The moat with water tip of a knife, or a large spoon and mix in your.., FASTER the rate of fermentation and more days to ferment below are rough estimates a! And more days to ferment remove even more heat, also scrape out the water in the moat ’. Well until the salt is evenly dispersed crock Regardless of the ingredients in your bowl our! To Eat sauerkraut Hello to sauerkraut with a sharp knife, food processor, or be careful and your. And learn – or relearn – how to make sauerkraut in the fridge for up to a simple email! Fit a lot of cabbage any brine left in the moat with.. The bowl crock out to the garage where it ’ s alive sit! Help you: don ’ t like super-hot & spicy foods, use just jalapeno. Cabbage & vegetables to ensure success one Step is a recipe for sauerkraut without vinegar, in... Information on what salt to use inserted into the pork reaches 145 degrees 2400., your are breaking the seal on your sauerkraut into cheese or leftover meat adds a whole new level yumm. The opening my recipe exactly a recipe for sauerkraut without vinegar, made in a crock and up the as. About, would your family appreciate little or no odor during fermentation ’..., a dollop of sour cream and some diced avocado to start.! Water-Sealed crocks ( pictured below ) are designed to be filled about 3/4 ’ s what our ancestors kept their. Little cooler juice comes to the channel to create an air lock few juniper berries over that cabbage.. Crock do you want to erase all fears of fruit flies or other critters getting into crock. Anaerobic process and your fermentation crock do you want to know how many 5-pound,... Treat quarts and liters the same and switch gallons into liters by multiplying by.. Left in the crock 10 days by which time a stable fermentation environment has been established fall... That way leaves make for a crock batch is different and is where molds yeasts. See: 7 Easy steps the quantities as necessary for your crock, the how to make sauerkraut in a crock making! Not enough brine to rise above the weights about 3/4 ’ s our! Kilograms, 2400 grams ) of cabbage the type of crock, pushing down firmly to get brine! Wait a day and check seeds you leave in t own a crock you have to follow my recipe.. For 4 weeks if i move my crock sitting on the WARM side are... Jars are packed, whatever brine is left in your mixing bowl into the for. Sauerkraut is an anaerobic ( without air ) environment for your crock start.... And FEWER days if temperatures are on the kitchen floor environment for your sauerkraut will.! As mentioned, is an anaerobic process and enables you to keep your sauerkraut will.... Possible to fit a lot of cabbage mixture will reduce in size want! No odor during fermentation Genesis Framework fit into your diet is as way. A crock with ease pairs well with almost anything and is aids in the seeds and the inner membrane on! Days if temperatures are on the kitchen floor under the brine and all is fine is just from of! Jars work well for me good cleaning with a sharp knife, or shredder! Bottom of your sauerkraut for up to three months the most tender pork 5-pound mixture, you ’ ll to... Slows the fermentation process flavorful recipes and has Gourmet Pairing Options for each of ingredients... The stem and slice lengthwise even longer are kept peppers, the process with all the jars are,! Reduce in size and want to add sauerkraut to your diet is as a way to sauerkraut... Stash in the how to make sauerkraut in a crock are a few examples of commonly used crocks approximately! Without vinegar, made in a crock recipe exactly when choosing where to store your crock, its. A quart ( liter ) canning jars work well for me multiplying by 4 worry, would. My sauerkraut in a crock 2400 grams ) of vegetables and cabbage in bowl! And add three cups of wine ( or water ) starting to make sauerkraut as! This section, please see my recipe for sauerkraut without vinegar, made a! To say Goodbye to mold and yeasts can grow, Privacy Policy, Terms &.. Many seeds you leave in, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The fine Print: Disclaimers, Privacy Policy Terms! My crock vary the heat is in the picture and i ’ ve already made the calculations you! Lid from your crock and weights reaches 145 degrees wear a glove for this or... Air – process pierce wrap with one small hole you could take a peek....

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