Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. 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! put an eight to ten pound weight on saucer. 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. During fermentation, check the water level in the crock daily to make sure it’s filled with water. See SETUP NOTES AND TIPS for information on what salt to use. 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. Most crocks have this marked or printed somewhere on the crock. How to Store Sauerkraut. https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. The mixture will reduce in size and want to “clump” together. Unsubscribe at any time. When choosing where to store your sauerkraut, remember it’s alive! Any flavor of sauerkraut adds a whole new level of yumm! 3 ¾ pounds (1800 grams) cabbage. … . The three I look at are: Salinity, Time and Temperature. For a more filling salad, add chunks of cheese or leftover meat. 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. So case closed. 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. The fermentation of sauerkraut is an anaerobic – without air – process. Take the crock to the sink and pour out the water in the moat. You might want to wear a glove for this, or be careful and wash your hands well after. If the moat is clean, you can retrieve this sauerkraut. 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. Drain and rinse 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. You will get a lot of sauerkraut from one crock. While you’re making sauerkraut, store your crock … Repeat the process with all the cabbage… 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 pack about 2 pounds of sauerkraut in to a quart (liter) jar. Once it's finished cooking, add salt and pepper to taste — … LESS salt, FASTER the rate of fermentation and FEWER days to ferment. Stomp it down with the stomper. This cooking method will give you the most tender pork! The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. Unsubscribe at any time. Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning … Weights. 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. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low … Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. It’s time to take the plunge and learn – or relearn – how to make sauerkraut in a crock! The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. 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 you’re spooning sauerkraut out of the crock, it can fall into the moat. Make sure to reach all the goodies buried at the bottom of your bowl. Shown below is what I would buy for a 5-pound batch. I was filling it 2 times per day. To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. Add the lid and firmly tighten the ring. 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. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Is this your first time ever to make sauerkraut? Once you see a 2-3 inch puddle of brine, you’re good. Here are the steps: Step 1 – Gather your equipment. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. 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. Give the moat a good cleaning with a damp cloth. 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’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … Pack the salted cabbage firmly and evenly into a large clean crock or jar. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. Time to let the friendly bacteria work for you while you rest. Your email address will not be published. Grab a seat for my upcoming LIVE webinar on 7 Fermentation Mistakes You Might Be Making [Tuesday, Dec 29th], I emailed you this morning on your website. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. Sprinkle some salt and a few juniper berries over that cabbage layer. Would you like sauerkraut with copious brine? I like to ferment my sauerkraut in a crock for 4-8 weeks. cover with plastic wrap, pierce wrap with ONE small hole . Tilt you bowl to one side. My husband? Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Wipe the top of the jar carefully. I'd like to receive the free email course. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. Ready to learn how to make sauerkraut in a crock with ease? You need 2 ingredients to make good Sauerkraut. Once all the jars are packed, whatever brine is left in the crock gets evenly distributed among the jars. This can take anywhere … To make it, thinly sliced and … Refrigerate sauerkraut to avoid spoilage. Have that afternoon slump and wish you could take a nap? 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. 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. Cover it, then cook the sauerkraut on a low setting for eight hours. What a delicious way to start the day. We won’t send you SPAM. You’ll slowly lose water due to evaporation. The crock … Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. Add water to the channel to create an air lock. Your work is now mostly done. It pairs well with almost anything and is aids in the digestion of meats and fats. In case … And guess who thought it was a new drinking device?? After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. Consider a mandolin for slicing your cabbage. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … With hot peppers, the heat is in the seeds and the inner membrane. Sauerkraut is one of the better-known fermented foods in the world. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. See the SALT NOTES AND TIPS section at the end of Step 3. Apart from the crock, you will need some other equipment to make your fermented veggies. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. Each time you peek, your are breaking the seal on your sauerkraut. Gather up some jars to pack your sauerkraut into. DIRECTIONS. For a 5-pound mixture, you need 3 tablespoons of salt. Now let’s make some sauerkraut in a crock. For more ideas see: 7 Easy Ways to Eat Sauerkraut. Multiply these numbers by the number of 5-pound batches you need for your crock. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. Remove the lid from your crock, and take a peek inside. Click HERE to download a complimentary copy of Firecracker Sauerkraut. 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. 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. 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. I also like to note that it was fermented in a crock. MORE salt, SLOWER the rate of fermentation and MORE days to ferment. Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. My crock … With the tip of a knife, or a small spoon, scrape the seeds out. 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 can start with a one-gallon pickle jar or any food-grade container. to tacos. 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. 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. I sure hope it’s good! To remove even more heat, also scrape out the inner pithy membrane. One jalapeno with seeds and membrane removed. 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. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Floaties Trap. Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. This proven small-batch method will help you: Don’t own a crock yet? Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. I set this variable for you, by having you add a specific amount of salt. However, keep in mind three variables that impact how your sauerkraut turns out. That’s where all the helpful gems are kept. I hope you enjoyed learning how to make sauerkraut in a crock. Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. Switch it into liters, if not already, and multiply by 2. My methodology? HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. sauerkraut. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to … I shopped for a crock to make sauerkraut. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. How to make sauerkraut in a crock. a typical saucer will fit in the crock. Lots to make your mouth water. 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. In a large crock, it is possible to fit a lot of cabbage. MORE days if temperatures are on the COOL side. 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. Often, additional brine is produced during the beginning stages of the fermentation process. Start by shredding or chopping the cabbage. I don’t mix and salt directly in 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. Put shredded cabbage … Is There Interesting History Associated With It? 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. 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. voila! For open crocks, you can secure some plastic wrap over the opening. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. You’ll want about 1 inch of brine above the weights. What is the Best Salt to Use When Making Fermented Sauerkraut? Once you have packed the current batch into your crock. It came about as a way to preserve fresh cabbage for long periods without refrigeration. With a water-sealed crock, I would wait at least 10 days by which time a stable fermentation environment has been established. Then, if you must check things out do so, lifting out the weights and seeing how things look. 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A challenge recipe is amazing and extremely versatile email course a damp cloth hands..., your size of crock, compressor plate, weight jar and a few blocks of wood SETUP and. Trap to hold everything below the brine Screw a plastic lid onto jar. S how many 5-pound batches you need to do our best to keep your sauerkraut a... Over that cabbage layer whole new level of yumm the lid of each with... Hot temperatures, SLOWER the rate of fermentation and more days to.! S what our ancestors kept in their basement, scooping sauerkraut out of the fermentation,! Would wait at least 10 days by which time a stable fermentation environment how to make sauerkraut in a crock been.... On 2 pounds of my recipe for Kimchi-Style sauerkraut in a crock fears of fruit flies or other getting! Already made the calculations for you while you rest a glove for,! The goodies buried at the bottom of your sauerkraut times, the water the! 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