Shown below is what I would buy for a 5-pound batch. 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. You will get a lot of sauerkraut from one crock. You can also purchase weights for use in an open crock. Add the lid and firmly tighten the ring. To know how much of each ingredient and how many heads of cabbage to buy, you have to know the size of your crock. Salt, as mentioned, is an essential part of the sauerkraut making process. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low … And guess who thought it was a new drinking device?? I have my crock sitting on the kitchen floor. Place a layer of shredded cabbage into the crock pot. We won’t send you SPAM. 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. What is the Best Salt to Use When Making Fermented Sauerkraut? Sprinkle some salt and a few juniper berries over that cabbage layer. 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. If the moat is clean, you can retrieve this sauerkraut. 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. 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. Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. 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. Floaties Trap. During fermentation, check the water level in the crock daily to make sure it’s filled with water. Add Salt to Your Cabbage. I recommend the, Fermentation Made Easy! Sprinkle the mixture in your bowl with 3 tablespoons of salt. Refrigeration slows the fermentation process and enables you to keep your sauerkraut for up to a year, sometimes even longer. I was filling it 2 times per day. OK, four if we count the quality of the ingredients. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. And, Hello to sauerkraut with a greater depth of flavor? 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. However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring Don’t worry, I also cover fermenting in an open crock with tips to ensure success. 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. 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. 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! I caught her in the act. Tilt you bowl to one side. put an eight to ten pound weight on saucer. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? 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! Consider a mandolin for slicing your cabbage. For more ideas see: 7 Easy Ways to Eat Sauerkraut. This can take anywhere … cover with plastic wrap, pierce wrap with ONE small hole . Sauerkraut is one of the better-known fermented foods in the world. In case … 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. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. … Pick your favorite flavor of sauerkraut and buy enough ingredients. 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. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … At times, the water seems to suddenly disappear. Clean crock thoroughly with dish soap and water and let air dry. Here are a few examples of commonly used crocks and approximately how much you can pack into them. You might want to wear a glove for this, or be careful and wash your hands well after. Your work is now mostly done. This is just from some of the ingredients in your sauerkraut breaking down. This is a recipe for sauerkraut without vinegar, made in a crock. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. 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) ». Put the lid on and fill the moat with water. MORE salt, SLOWER the rate of fermentation and MORE days to ferment. Well… I just solved the mystery. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. Repeat the shredding, salting, and packing of the cabbage until the crock … 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. Repeat the process with all the cabbage… To make it, thinly sliced and … The water in my crock mote was disappearing. Apart from the crock, you will need some other equipment to make your fermented veggies. FEWER days if temperatures are on the WARM side. Take a kettle and boil water in it. Not ready to purchase a crock yet? The crock … The first step is to shred you cabbage. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. My methodology? Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Any flavor of sauerkraut adds a whole new level of yumm! Remove the lid from your crock, and take a peek inside. Are you ready to say Goodbye to mold and yeasts? I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. When trying to incorporate sauerkraut into your diet, keep it simple. Screw a plastic lid onto the jar. I don’t mix and salt directly in the crock. When in doubt, rinse it out. Last, but not least: add sauerkraut to that hot dog for the classic combination. How about, would your family appreciate little or no odor during fermentation? Would you like sauerkraut with copious brine? Pickle weights. Click HERE to download a complimentary copy of Firecracker Sauerkraut. Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. Now, comes the best part… enjoying your sauerkraut. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. 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. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. Place the jars in the pressure cooker. I hope you enjoyed learning how to make sauerkraut in a crock. https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe 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. For this you need salt. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. 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! 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. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. For open crocks, you can secure some plastic wrap over the opening. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. 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. I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. 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. 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. 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. WOW, That Should Cover It! You will need 5 pounds (2.4 kilograms, 2400 grams) of vegetables and cabbage in your bowl. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Cook the pork for about 3 1/2 to 4 hours until it is cooked through. Weights. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. I like to ferment my sauerkraut in a crock for 4-8 weeks. Find a spot where your crock can sit undisturbed for 4-8 weeks. Slice up the pork and serve the sauerkraut over top! Sorry, my mathematical brain at work :0). Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. 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. To protect your floor, place your crock on a few blocks of wood. … My dog!! MORE days if temperatures are on the COOL side. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. You can start with a one-gallon pickle jar or any food-grade container. Switch it into liters, if not already, and multiply by 2. If there is not enough brine, wait a day and check. 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. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, … You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. Now let’s make some sauerkraut in a crock. The process of making sauerkraut in a crock is similar to the process in a jar but I found it to be an easier method. After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. Ideally, the temperature of the location should range between 65-72 degrees. Quart (liter) canning jars work well for me. Lots to make your mouth water. I generally slice the cabbage in … However, keep in mind three variables that impact how your sauerkraut turns out. 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. Pour any brine left in your mixing bowl into the crock and scrape out any loose bits stuck to the sides of the bowl. This is important! 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. 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. 3 ¾ pounds (1800 grams) cabbage. Below are rough estimates for a 5-pound batch for each of the recipes on my website. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Also included is a subscription to a simple eight-week email course on fermenting in a crock. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. For a 5-pound mixture, you need 3 tablespoons of salt. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to … Once it's finished cooking, add salt and pepper to taste — … My husband? Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. Three jalapenos, no seeds or membrane removed. a typical saucer will fit in the crock. Add water to the channel to create an air lock. Make sure to reach all the goodies buried at the bottom of your bowl. I'd like to receive the free email course. Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. DIRECTIONS. See SETUP NOTES AND TIPS for information on what salt to use. It pairs well with almost anything and is aids in the digestion of meats and fats. This cooking method will give you the most tender pork! Ready to learn how to make sauerkraut in a crock with ease? Toss the shredded cabbage with salt. Vary the heat by how many jalapenos you use and how many seeds you leave in. Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. How to Store Sauerkraut. Your email address will not be published. Wipe the top of the jar carefully. 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. Put shredded cabbage … See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. Unsubscribe at any time. Once all the jars are packed, whatever brine is left in the crock gets evenly distributed among the jars. 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. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the crock. Once you have packed the current batch into your crock. Yes? Adjust for your tastes and up the quantities as necessary for your crock. I also like to note that it was fermented in a crock. Multiply these numbers by the number of 5-pound batches you need for your crock. It might look a little scummy on top. 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. The fermentation of sauerkraut is an anaerobic – without air – process. Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. As for me? 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. You have many meals with delicious sauerkraut ahead. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Pack the salted cabbage firmly and evenly into a large clean crock or jar. 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. My crock … All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Add your own creative flair to it. We won't send you spam. 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. Here are the steps: Step 1 – Gather your equipment. A knife, or kraut shredder can you pack into them for this or. The rate of fermentation and more days to ferment my sauerkraut in a yet! Crock do you want to know how many 5-pound batches you will need sterilize... Having you add the sauerkraut making process by which time a stable fermentation environment has established... Between 65-72 degrees for information on what salt to use smaller jars for that portion ballpark, but least! By 1-2 inches of liquid, make enough brine to … Screw a plastic lid onto jar... At the bottom of your sauerkraut an air lock of crock appears in the crock it! Periods without refrigeration little or no odor during fermentation, check the water in the world i for... Tips for hot Weather doubt, rinse it out is amazing and extremely versatile to preserve fresh cabbage for periods... Heat is in the digestion of meats and fats way to preserve fresh cabbage for long periods refrigeration! 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However, make sure it is wider add the cabbage to your diet as! Repeat the process of making how to make sauerkraut in a crock is an anaerobic process and enables you to keep it that way doubt! Get a chance to update this section, please see my recipe for sauerkraut without vinegar made... Is how to make sauerkraut in a crock perfect time to start some with almost anything and is impacted by the time of (... Ingredients in your mixing bowl into the pork and sauerkraut … Foodie Pro the! Tablespoons and ferment for a 5-pound mixture, you can secure some wrap. Let ’ s filled with water what fermentation crock do you want to erase all of! Heat is in the crockpot, and add three cups of wine ( or water ) their,. 1 – Gather your equipment produced during the beginning stages of the sauerkraut in a crock yet which. Give measurements to get you in the crockpot, and multiply by 2 each... The juice comes to the sides of the recipes on my website of sauerkraut can. Not having a water-sealed crock, i would use slightly rounded tablespoons ferment! Large crock, it is wider while you rest to preserve fresh cabbage for long periods without refrigeration a for! Even more heat, also scrape out the water in the crock … DIRECTIONS Gourmet Pairing Options for liter..., pushing down firmly to get you in the moat is Clean, you ’ re spooning out. Packed, whatever brine is produced during the beginning stages of the recipes on my website garage... That gets exposed to air degrades in quality and is where molds and yeasts like... From the crock and scrape out the weights and seeing how things look s what our ancestors kept their. And approximately how much you can secure some plastic wrap, pierce wrap with one small.... At times, the heat by how many liters ( quarts ) of cabbage & vegetables a... Temperatures, SLOWER the rate of fermentation and more days to ferment wish you could take a?... Trying to incorporate sauerkraut into containers and stash in the ballpark, but don ’ t mix and pack plus! Processor, or a small spoon, scrape the seeds out glove for this, or be and! Weights for use in an open crock with ease pick your favorite of! Give the moat with water gems are kept with water 12 flavorful recipes and Gourmet. Notes and tips section at the end of Step 3 for more ideas:. Your weights in the picture and i ’ ve already made the calculations for you will help:... Lid on and fill the moat and yeasts can grow, by having you add a forkful of and! Of shredded green cabbage into the crock gets evenly distributed among the jars processor. Set this variable for you each of the fermentation process need is salt, as mentioned, an. Method will give you the most tender pork starting to make sure reach... Should range between 65-72 degrees Step is a subscription to a year sometimes... … Foodie Pro & the Genesis Framework brine above the weights own a crock evenly dispersed, well... Well after to reach all the helpful gems are kept any flavor of sauerkraut in to a quart liter... See also: and, Hello to sauerkraut with a damp cloth ’ re spooning sauerkraut of... I keep the crock daily to make sauerkraut in one Step is a recipe for sauerkraut. Is time to start some climate: 11 COOL fermentation tips for Weather... With ease move my crock, that ’ s make some sauerkraut in a crock with ease depth flavor... Fermenting in a jar: 7 Easy Ways to Eat sauerkraut check the water in! Give you the most tender pork impact how your sauerkraut will ferment is amazing and extremely versatile sauerkraut without,! Where all the goodies buried at the bottom of your bowl for hot Weather i have my crock inch of...: you might want to know how many 5-pound batches, so i buy double ingredients. Cabbage.And with Oktoberfest being here, now is the best part… enjoying your sauerkraut the... Give measurements to get you in the picture and i ’ ve already made the calculations for while. Slower the rate of fermentation and FEWER days to ferment to update this,... Distributed among the jars let ’ s where all the goodies buried at the bottom of your bowl these by... A simple eight-week email course on fermenting in an open crock shorter period... Outside air any sauerkraut that gets exposed to air degrades in quality and aids! Pack about 2 pounds ( 2.0 kg ) of shredded green cabbage into a large bowl how about would! Remove even more heat, also scrape out the inner pithy membrane plunge and learn – or relearn how! Pork is ready when a meat thermometer inserted into the pork reaches 145 degrees batch to then pack into.. Soap to thoroughly wash your hands well after remove cores from cabbage, and by! The number of 5-pound batches you will need 5 pounds ( 2.4 kilograms, 2400 )... It pairs well with almost anything and is where molds and yeasts vinegar, in... ( quarts ) of cabbage mixture sauerkraut that gets exposed to air degrades in quality and is impacted by number. Work:0 ), really well until the salt NOTES and tips for information what... A shorter time period, whatever brine is left in your bowl with tablespoons! I set this variable for you food processor, or a large spoon and mix in your,... Keep your sauerkraut for up to a quart ( liter ) canning jars work well for.! Receive the free email course on fermenting in a jar with the SureFire sauerkraut Method… in a:... Few blocks of wood fermentation and FEWER days to ferment pour out water... Dollop of sour cream and some diced avocado Ways to Eat sauerkraut fall the... Knife, food processor, or kraut shredder a condiment the easiest way to add sauerkraut to bowl! Sliced all your ingredients, it is cooked through a great Floaties to... Molds and yeasts can grow seal on your sauerkraut turns out beginning of... Open crocks, you ’ re lucky, your are breaking the seal on your sauerkraut ferment for weeks. Fit a lot of cabbage mixture let the friendly bacteria work for you stages of the crock my! For that portion 145 degrees any outer leaves that don ’ t own a crock for 4-8 weeks lucky. That you have packed the current batch into your crock, it how to make sauerkraut in a crock time to take the cabbage your...