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. Not having a water-sealed crock means for a bit more work during the fermentation process, but it’s definitely doable. This is a recipe for sauerkraut without vinegar, made in a crock. Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. I recommend the, Fermentation Made Easy! HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. Gather up some jars to pack your sauerkraut into. To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. You’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. What is the Best Salt to Use When Making Fermented Sauerkraut? 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. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the … You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? You need 2 ingredients to make good Sauerkraut. My dog!! Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. While you’re making sauerkraut, store your crock or jar somewhere between 70 and 75ºF. Any flavor of sauerkraut adds a whole new level of yumm! The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Cooking sauerkraut in a crock pot is as simple as rinsing the sauerkraut and putting it in the slow cooker. Slice 1 onion into thin strips and caramelize. Please try again. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. This is important! *Note* Pork and Sauerkraut … Use dish soap to thoroughly wash your crock and weights. See SETUP NOTES AND TIPS for information on what salt to use. Process for 10 minutes at 5 lb. 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. For this you need salt. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. We won’t send you SPAM. Ready to learn how to make sauerkraut in a crock with ease? place crock on counter, wait 3 weeks. Ideally, you want to maintain an anaerobic (without air) environment for 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! Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. I was filling it 2 times per day. When in doubt, rinse it out. I caught her in the act. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the crock. Put in a … Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. Foodie Pro & The Genesis Framework. For a 5-pound mixture, you need 3 tablespoons of salt. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. Is There Interesting History Associated With It? Place the sauerkraut in the crockpot, and add three cups of wine (or water). To remove even more heat, also scrape out the inner pithy membrane. 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. However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring This proven small-batch method will help you: Don’t own a crock yet? WOW, That Should Cover It! If there is not enough brine, wait a day and check. Now check your email to download your recipe. I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. There was an error submitting your subscription. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. Based on the kind of crock you use, you would (or wouldn’t need these). The sauerkraut cooks slowly, releasing its savory liquid and flavoring all of the other ingredients in the crock pot. 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 don’t mix and salt directly in the crock. of pressure for pints. This German sauerkraut recipe is amazing and extremely versatile. Now let’s make some sauerkraut in a crock. Yes? Pictures will be of Firecracker Sauerkraut. Add the lid and firmly tighten the ring. cover with plastic wrap, pierce wrap with ONE small hole . Put shredded cabbage in a bowl and sprinkle with salt. Wait a month. Put the lid on and fill the moat with water. Often, additional brine is produced during the beginning stages of the fermentation process. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. You will get a lot of sauerkraut from one crock. The crock … Floaties Trap. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. 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. With hot peppers, the heat is in the seeds and the inner membrane. Taste your sauerkraut … Pick your favorite flavor of sauerkraut and buy enough ingredients. Last, but not least: add sauerkraut to that hot dog for the classic combination. I'd like to receive the free email course. 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. Sorry, my mathematical brain at work :0). 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. Congratulations! With the tip of a knife, or a small spoon, scrape the seeds out. It can take anywhere from 1-3 weeks to achieve a nice sour tartness in your sauerkraut. In case your kettle is not big enough, you can use crotch to sterilize the jar. Ideally, the temperature of the location should range between 65-72 degrees. Use tape to label the lid of each jar with the flavor, date harvested and how long you fermented it. You can start with a one-gallon pickle jar or any food-grade container. 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. 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. Take a pinch and taste. I sure hope it’s good! 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 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. You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. To know how much of each ingredient and how many heads of cabbage to buy, you have to know the size of your crock. If you’re using a glass jar instead of a crock, you might not need to weigh it down. You’ll slowly lose water due to evaporation. 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. The crock … 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. Once you have packed the current batch into your crock. Most crocks have this marked or printed somewhere on the crock. Add your own creative flair to it. Well… I just solved the mystery. 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. Quart (liter) canning jars work well for me. Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. Place the jars in the pressure cooker. If the moat is clean, you can retrieve this sauerkraut. Slice up the pork and serve the sauerkraut over top! Let it sit like this for a day. Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? Then, if you must check things out do so, lifting out the weights and seeing how things look. Weights. The easiest way to add sauerkraut to your diet is as a condiment. That’s where all the helpful gems are kept. I might put something like “Jan16 – Firecracker – 28d – Crock.”. 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. We need to do our best to keep it that way. See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. I set this variable for you, by having you add a specific amount of salt. In the cool temperatures of winter, it will take longer, and in the warm days of summer it will go more quickly. If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. You can also purchase weights for use in an open crock. As you’re spooning sauerkraut out of the crock, it can fall into the moat. Each time you peek, your are breaking the seal on your sauerkraut. Sprinkle the mixture in your bowl with 3 tablespoons of salt. 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. Once you see a 2-3 inch puddle of brine, you’re good. To protect your floor, place your crock on a few blocks of wood. 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. When choosing where to store your sauerkraut, remember it’s alive! Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. Sauerkraut is one of the better-known fermented foods in the world. COLD temperatures, SLOWER the rate of fermentation and MORE days to ferment. Apart from the crock, you will need some other equipment to make your fermented veggies. So, if you packed 10 pounds into your crock, you’ll need 5 jars. no squeezing with hands. 3 ¾ pounds (1800 grams) cabbage. Three jalapenos, no seeds or membrane removed. Pack the salted cabbage firmly and evenly into a large clean crock or jar. As for me? If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. At times, the water seems to suddenly disappear. 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. 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. For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. And, Hello to sauerkraut with a greater depth of flavor? How to make sauerkraut in a crock. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. Here are the steps: Step 1 – Gather your equipment. How Long Does It Take To Make Our Homemade Sauerkraut Recipe? 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Would you like sauerkraut with copious brine? Just follow these steps and you will have a successful batch of delicious, healthy kraut in no time. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. Thank you for sharing your email address. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. Time to let the friendly bacteria work for you while you rest. You’ll want about 1 inch of brine above the weights. 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. How to Make Sauerkraut in a Crock Regardless of the type of crock, the process of making sauerkraut is the same. Click HERE to download a complimentary copy of Firecracker Sauerkraut. It's really just that simple, which makes sauerkraut one of the easiest things to cook without making a single mistake. Clean crock thoroughly with dish soap and water and let air dry. 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. Hopefully, your sauerkraut is still under the brine and all is fine. Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost upwards of $7 a jar! Take the crock to the sink and pour out the water in the moat. Once it's finished cooking, add salt and pepper to taste — and serve. Your work is now mostly done. Remove the lid from your crock, and take a peek inside. I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. 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. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. However, keep in mind three variables that impact how your sauerkraut turns out. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. My methodology? The mixture will reduce in size and want to “clump” together. You have many meals with delicious sauerkraut ahead. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. 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. Now, comes the best part… enjoying your sauerkraut. 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. That’s how many pounds of cabbage mixture will fit into your crock. Adjust for your tastes and up the quantities as necessary for your crock. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Pickle weights. For a more filling salad, add chunks of cheese or leftover meat. Multiply these numbers by the number of 5-pound batches you need for your crock. of pressure for quarts. I hope you enjoyed learning how to make sauerkraut in a crock. 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) ». NOTE: You might want to add and mix in your salt as you add the cabbage to your bowl. Refrigerate sauerkraut to avoid spoilage. Give Your Kraut A Loving Massage. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. Shown below is what I would buy for a 5-pound batch. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). For more ideas see: 7 Easy Ways to Eat Sauerkraut. How about, would your family appreciate little or no odor during fermentation? Is this your first time ever to make sauerkraut? This cooking method will give you the most tender pork! After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. put an eight to ten pound weight on saucer. I shopped for a crock to make sauerkraut. You might want to wear a glove for this, or be careful and wash your hands well after. 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.
2020 how to make sauerkraut in a crock