How To Make Sauerkraut In A Crock

April 14, 2021

Homemade sauerkraut (no crock required) harlequinn823. Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation.

Learn how to make sauerkraut from a real German kraut

I decided to try making my own sauerkraut when i had more cabbage than i knew what to do with from the garden.

How to make sauerkraut in a crock. The first step is to shred you cabbage. Pickle weights are also called. Wait 6 weeks until cabbage is done fermenting into sauerkraut.

When making sauerkraut in a crock, you usually place a weighted plate over the cabbage to pack it down and keep it submerged. Mine does best below 65. A thin layer of plastic wrap will help keep the cabbage seated in the crock.

Skim and remove any scum that may form on top of liquid. Sauerkraut recipe in a crock. Now let’s make some sauerkraut in a crock.

It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. Pour water into the ring of your crock pot and make sure there is always water in that. Once you’ve got your cabbage and salt layered in the crock, tear some plastic wrap and place it on top, tightly tucking it down the sides if possible.

Take a kettle and boil water in it. In a large crock, it is possible to fit a lot of cabbage. Place clean crock pot weights over the cabbage and close the crock pot with the lid.

Don’t use too much salt. My crock has a 5 gallon capacity and 3 heads of cabbage filled it only 1/3 of the way. 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.

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. You'll want to keep this 'headspace' as the kraut needs room for expansion. While this post mainly focuses on fermenting basic sauerkraut in a covered crock, it is applicable to all types of containers.

1.) remove damaged or wilted outer leaves and core out a bit of the center stalk from the cabbage. Have you ever wanted to make your own sauerkraut? I shopped for a crock to make sauerkraut.

Based on the kind of crock you use, you would (or wouldn’t need these). Apart from the crock, you will need some other equipment to make your fermented veggies. How to make sauerkraut in a crock.

However, my favorite way to make sauerkraut is in a 5 gallon crock. 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. Layer the cabbage and the salt in the tub or bowl.

Add some redmond or pink salt to up the salinity. Most people know crock pots as the tools used to make baked beans, pot roasts, and of course, superbly tender beef stew. 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.

Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. In case your kettle is not big enough, you can use crotch to sterilize the jar. It’s delicious, nutritious and seriously easy to make.

Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Toss the shredded cabbage with salt.

Your crock is full when there is a gap or around 4 inches between the top of the kraut and the rim of the crock. A few other principles i keep in mind in order to make tastier vegetable ferments that we’re all happy to eat (and make) are: I have a jar sauerkraut recipe here that is perfect for anyone just getting started making homemade fermented food on a smaller scale.

Hence, pork and sauerkraut became a popular meat to serve for lunch on the first of the year. Add water to the channel to create an air lock. If using a crock, seal according to manufacturer's instructions.

If you prefer to calculate the ratios of cabbage and salt needed instead of going off a measurement, weigh your cabbage and add about 2% of the cabbage's weight in salt. 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. 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.

Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. Try to fill the crock to the shoulder, place an inverted plate inside over the kraut, then cover the top with an upright plate to push on the inverted plate, then cover with a towel secured with a band. Sterilize the ingredients before starting to make sauerkraut in a crock, you need to sterilize all the utensils.

Over time, more liquid will be released and gasses will build up and be released via the water gutter and lid mechanism. You can cook pork and sauerkraut in a pot, but the easiest way to make the dish is in the slow cooker. 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.

Might be a bit warm. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the cabbage. However, there's more to crock pot cooking than just stews and pot roasts.

When fermenting in a mason jar, inserting a smaller jelly jar filled with rocks or marbles in the mouth of the larger jar serves the same purpose. This is so much tastier than bagged or canned!

StepbyStep Process Of Making Sauerkraut In a Crock