How To Make Sauerkraut In A Crock

November 18, 2020

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: However, my favorite way to make sauerkraut is in a 5 gallon crock.

How to Make Sauerkraut in a Crock in 2020 Saurkraut

Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation.

How to make sauerkraut in a crock. Based on the kind of crock you use, you would (or wouldn’t need these). Skim and remove any scum that may form on top of liquid. 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.

Over time, more liquid will be released and gasses will build up and be released via the water gutter and lid mechanism. Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. It’s a really efficient way to make a large amount of sauerkraut that will last our family for months.

Place clean crock pot weights over the cabbage and close the crock pot with the lid. Apart from the crock, you will need some other equipment to make your fermented veggies. I have a jar sauerkraut recipe here that is perfect for anyone just getting started making homemade fermented food on a smaller scale.

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. If using a crock, seal according to manufacturer's instructions. You'll want to keep this 'headspace' as the kraut needs room for expansion.

Take a kettle and boil water in it. 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. 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.

Don’t use too much salt. 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. How to make sauerkraut in a crock.

In case your kettle is not big enough, you can use crotch to sterilize the jar. When making sauerkraut in a crock, you usually place a weighted plate over the cabbage to pack it down and keep it submerged. 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.

Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. In a large crock, it is possible to fit a lot of cabbage. Sterilize the ingredients before starting to make sauerkraut in a crock, you need to sterilize all the utensils.

Add some redmond or pink salt to up the salinity. Add water to the channel to create an air lock. Have you ever wanted to make your own sauerkraut?

Pour water into the ring of your crock pot and make sure there is always water in that. I shopped for a crock to make sauerkraut. This is so much tastier than bagged or canned!

I decided to try making my own sauerkraut when i had more cabbage than i knew what to do with from the garden. Layer the cabbage and the salt in the tub or bowl. It’s delicious, nutritious and seriously easy to make.

Mine does best below 65. Sauerkraut recipe in a crock. Now let’s make some sauerkraut in a crock.

Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. Toss the shredded cabbage with salt. Pickle weights are also called.

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. While this post mainly focuses on fermenting basic sauerkraut in a covered crock, it is applicable to all types of containers. Most people know crock pots as the tools used to make baked beans, pot roasts, and of course, superbly tender beef stew.

You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Homemade sauerkraut (no crock required) harlequinn823. Might be a bit warm.

My crock has a 5 gallon capacity and 3 heads of cabbage filled it only 1/3 of the way. 1.) remove damaged or wilted outer leaves and core out a bit of the center stalk from the cabbage. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the cabbage.

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. The first step is to shred you cabbage. A thin layer of plastic wrap will help keep the cabbage seated in the crock.

Wait 6 weeks until cabbage is done fermenting into sauerkraut. 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. You can cook pork and sauerkraut in a pot, but the easiest way to make the dish is in the slow cooker.

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. 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. However, there's more to crock pot cooking than just stews and pot roasts.

Hence, pork and sauerkraut became a popular meat to serve for lunch on the first of the year. 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.

Water Sealed Fermentation Crock 2.5 Gallon Fermenting