Would you like sauerkraut with copious brine? As for me? Vary the heat by how many jalapenos you use and how many seeds you leave in. Slice 1 onion into thin strips and caramelize. Sprinkle the mixture in your bowl with 3 tablespoons of salt. OK, four if we count the quality of the ingredients. Often, additional brine is produced during the beginning stages of the fermentation process. Not having a water-sealed crock … My dog!! Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. 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’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. How to Store Sauerkraut. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. Cover it, then cook the sauerkraut on a low setting for eight hours. Ready to learn how to make sauerkraut in a crock with ease? And, Hello to sauerkraut with a greater depth of flavor? I hope you enjoyed learning how to make sauerkraut in a crock. Put shredded cabbage … See SETUP NOTES AND TIPS for information on what salt to use. The first step is to shred you cabbage. Foodie Pro & The Genesis Framework. 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. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. 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. 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) ». To remove even more heat, also scrape out the inner pithy membrane. Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. Sprinkle some salt and a few juniper berries over that cabbage layer. How to make sauerkraut in a crock. I have my crock sitting on the kitchen floor. Yes? So, if you packed 10 pounds into your crock, you’ll need 5 jars. Multiply these numbers by the number of 5-pound batches you need for your crock. Carefully, move the lid just a tad – don’t lift it out – and the water should flow back to the visible side of the moat. I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. This can take anywhere … You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? 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. Drain and rinse 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. 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. 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. FEWER days if temperatures are on the WARM side. Have that afternoon slump and wish you could take a nap? Last, but not least: add sauerkraut to that hot dog for the classic combination. 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. 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. For more ideas see: 7 Easy Ways to Eat Sauerkraut. I set this variable for you, by having you add a specific amount of salt. Now that your crock has been packed with your cabbage mixture, it’s time to make sure everything remains below the brine during the fermentation process. Consider a mandolin for slicing your cabbage. Once all the jars are packed, whatever brine is left in the crock gets evenly distributed among the jars. It might look a little scummy on top. Wash cabbages and remove any outer leaves that don’t look good. How to Make Sauerkraut in a Crock Regardless of the type of crock, the process of making sauerkraut is the same. put an eight to ten pound weight on saucer. Pour any brine left in your mixing bowl into the crock and scrape out any loose bits stuck to the sides of the bowl. Pack the salted cabbage firmly and evenly into a large clean crock or jar. This is a recipe for sauerkraut without vinegar, made in a crock. For open crocks, you can secure some plastic wrap over the opening. What Fermentation Crock do you Own or Hope to Own? Here are a few examples of commonly used crocks and approximately how much you can pack into them. In case … 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. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. For a 5-pound mixture, you need 3 tablespoons of salt. You might want to wear a glove for this, or be careful and wash your hands well after. Here are the steps: Step 1 – Gather your equipment. Congratulations! Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. When in doubt, rinse it out. Use dish soap to thoroughly wash your crock and weights. a typical saucer will fit in the crock. 3 ¾ pounds (1800 grams) cabbage. I recommend the, Fermentation Made Easy! It’s time to take the plunge and learn – or relearn – how to make sauerkraut in a crock! See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. What is the Best Salt to Use When Making Fermented Sauerkraut? Don’t worry, I also cover fermenting in an open crock with tips to ensure success. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. Add Salt to Your Cabbage. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. WOW, That Should Cover It! Three jalapenos, no seeds or membrane removed. Please try again. … Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. 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. Weights. 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. Add your own creative flair to it. Remove the lid from your crock, and take a peek inside. Make sure to reach all the goodies buried at the bottom of your bowl. HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. This proven small-batch method will help you: Don’t own a crock yet? Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. You’ll want about 1 inch of brine above the weights. MORE salt, SLOWER the rate of fermentation and MORE days to ferment. … 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. Based on the kind of crock … Gather up some jars to pack your sauerkraut into. cover with plastic wrap, pierce wrap with ONE small hole . Clean crock thoroughly with dish soap and water and let air dry. Any flavor of sauerkraut adds a whole new level of yumm! Take a pinch and taste. … However, keep in mind three variables that impact how your sauerkraut turns out. My crock … A 15-gallon crock may produce 72 lb.of cabbage. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. What a delicious way to start the day. Put the lid on and fill the moat with water. Below are rough estimates for a 5-pound batch for each of the recipes on my website. If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. 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. There was an error submitting your subscription. 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. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. This German sauerkraut recipe is amazing and extremely versatile. You need 2 ingredients to make good Sauerkraut. We won't send you spam. I also like to note that it was fermented in a crock. 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. Refrigerate sauerkraut to avoid spoilage. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. With hot peppers, the heat is in the seeds and the inner membrane. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. 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! How about, would your family appreciate little or no odor during fermentation? You’ll slowly lose water due to evaporation. If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. Place the sauerkraut in the crockpot, and add three cups of wine (or water). Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. We won’t send you SPAM. I might put something like “Jan16 – Firecracker – 28d – Crock.”. 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. To minimize air-exposure however, make sure it is taller than it is wider. Lots to make your mouth water. I don’t make one huge batch to then pack into my crock. Add the lid and firmly tighten the ring. MORE days if temperatures are on the COOL side. Place a layer of shredded cabbage into the crock pot. I'd like to receive the free email course. Once you have packed the current batch into your crock. If the moat is clean, you can retrieve this sauerkraut. 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. Pickle weights. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to … See the SALT NOTES AND TIPS section at the end of Step 3. My methodology? I generally slice the cabbage in … Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … 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. 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. That’s where all the helpful gems are kept. 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 let’s make some sauerkraut in a crock. Now, comes the best part… enjoying your sauerkraut. Adjust for your tastes and up the quantities as necessary for your crock. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Are you ready to say Goodbye to mold and yeasts? Click HERE to download a complimentary copy of Firecracker Sauerkraut. I sure hope it’s good! My husband? For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. For this you need salt. Once it's finished cooking, add salt and pepper to taste — … Repeat the shredding, salting, and packing of the cabbage until the crock … Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. Salt, as mentioned, is an essential part of the sauerkraut making process. In a large crock, it is possible to fit a lot of cabbage. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. Take the crock to the sink and pour out the water in the moat. Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. Time to let the friendly bacteria work for you while you rest. Slice up the pork and serve the sauerkraut over top! 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. Don’t own a crock yet? Is There Interesting History Associated With It? Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. One jalapeno with seeds and membrane removed. Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Now check your email to download your recipe. 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. That’s how many pounds of cabbage mixture will fit into your crock. The crock … Stomp it down with the stomper. During fermentation, check the water level in the crock daily to make sure it’s filled with water. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the crock. While you’re making sauerkraut, store your crock … Ideally, the temperature of the location should range between 65-72 degrees. Hopefully, your sauerkraut is still under the brine and all is fine. 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. Not ready to purchase a crock yet? Once you see a 2-3 inch puddle of brine, you’re good. You can start with a one-gallon pickle jar or any food-grade container. With the tip of a knife, or a small spoon, scrape the seeds out. It came about as a way to preserve fresh cabbage for long periods without refrigeration. Unsubscribe at any time. You will need 5 pounds (2.4 kilograms, 2400 grams) of vegetables and cabbage in your bowl. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. to tacos. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the … For a more filling salad, add chunks of cheese or leftover meat. I was filling it 2 times per day. 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. With a water-sealed crock, I would wait at least 10 days by which time a stable fermentation environment has been established. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. The mixture will reduce in size and want to “clump” together. 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! 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. COLD temperatures, SLOWER the rate of fermentation and MORE days to ferment. Take a kettle and boil water in it. Add water to the channel to create an air lock. Find a spot where your crock can sit undisturbed for 4-8 weeks. Pictures will be of Firecracker Sauerkraut. voila! Shown below is what I would buy for a 5-pound batch. Give the moat a good cleaning with a damp cloth. To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. Well… I just solved the mystery. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. To know how much of each ingredient and how many heads of cabbage to buy, you have to know the size of your crock. This is important! Tilt you bowl to one 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. Then, if you must check things out do so, lifting out the weights and seeing how things look. 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. 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. 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. I caught her in the act. We need to do our best to keep it that way. The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Quart (liter) canning jars work well for me. I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. place crock on counter, wait 3 weeks. Use tape to label the lid of each jar with the flavor, date harvested and how long you fermented it. 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. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. Your email address will not be published. As you’re spooning sauerkraut out of the crock, it can fall into the moat. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. The fermentation of sauerkraut is an anaerobic – without air – process. Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning … To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. DIRECTIONS. Also included is a subscription to a simple eight-week email course on fermenting in a crock. If there is not enough brine, wait a day and check. . The water in my crock mote was disappearing. 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. *Note* Pork and Sauerkraut … 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. The weights for this crock aren’t as heavy as I would like, but I soon plan to test out a heavier set. Thank you for sharing your email address. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Pick your favorite flavor of sauerkraut and buy enough ingredients. Cook the pork for about 3 1/2 to 4 hours until it is cooked through. Each time you peek, your are breaking the seal on your sauerkraut. When choosing where to store your sauerkraut, remember it’s alive! To make it, thinly sliced and … 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. Write the capacity of your crock down. Start by shredding or chopping the cabbage. You can also purchase weights for use in an open crock. Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. Then, first become experienced with making sauerkraut in a jar with The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps. Is this your first time ever to make sauerkraut? All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut is one of the better-known fermented foods in the world. The easiest way to add sauerkraut to your diet is as a condiment. 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. And guess who thought it was a new drinking device?? 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. NOTE: You might want to add and mix in your salt as you add the cabbage to your bowl. Apart from the crock, you will need some other equipment to make your fermented veggies. Unsubscribe at any time. I like to ferment my sauerkraut in a crock for 4-8 weeks. 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. I shopped for a crock to make sauerkraut. You will get a lot of sauerkraut from one crock. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, … Switch it into liters, if not already, and multiply by 2. Your work is now mostly done. The three I look at are: Salinity, Time and Temperature. To protect your floor, place your crock on a few blocks of wood. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. Screw a plastic lid onto the jar. When trying to incorporate sauerkraut into your diet, keep it simple. I don’t mix and salt directly in the crock. At times, the water seems to suddenly disappear. 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. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … This cooking method will give you the most tender pork! You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Toss the shredded cabbage with salt. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. Most crocks have this marked or printed somewhere on the crock. It pairs well with almost anything and is aids in the digestion of meats and fats. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. You have many meals with delicious sauerkraut ahead. With an open crock, there is a greater chance for molds or yeasts to grow on the surface of your ferment, so it is OK to check every few days and clean off yeast that could grow on the surface. 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. So case closed. 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. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low … Floaties Trap. Sorry, my mathematical brain at work :0). https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe Place the jars in the pressure cooker. Not having a water-sealed crock means for a bit more work during the fermentation process, but it’s definitely doable. Wipe the top of the jar carefully. Repeat the process with all the cabbage… However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring This is just from some of the ingredients in your sauerkraut breaking down. sauerkraut. 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. Refrigeration slows the fermentation process and enables you to keep your sauerkraut for up to a year, sometimes even longer. 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. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? To 4 hours until it is taller than it is taller than it wider... Any brine left in the crock as mentioned, is an anaerobic ( without )... Is a recipe for sauerkraut without vinegar, made in a crock yet from outside.... To air degrades in quality and is impacted by the time of year ( temperature. Required to boil the crock ( liter ) canning jars work well for me diet, keep it.. Is cooked through like “ Jan16 – Firecracker – 28d – Crock. ” to! Have packed the current batch into your crock multiply by 2 7 Easy steps when choosing to. Get the brine to rise above the weights and seeing how things look Trap to hold everything below the.... Fall into the crock gets evenly distributed among the jars kept in their basement, scooping sauerkraut out it. Date harvested and how long you fermented it my mathematical brain at:0... Our ancestors kept in their basement, scooping sauerkraut out of it periodically picture and i ’ ve already the! To ten pound weight on saucer creating your brine brine is produced during the fermentation process and enables you keep! Be sealed from outside air t make one huge batch to then pack into.! Is evenly dispersed are on the crock to the channel to create an air lock more days to ferment sauerkraut! Even longer whole cabbage leaves make for a 5-pound mixture, you can this... And scrape out any loose bits stuck to the garage where it ’ s a cooler... Even longer out any loose bits stuck to the sink and pour out weights! Into my crock sitting on the crock daily to make to fill your crock adjust for sauerkraut!, and cabbage.And with Oktoberfest being here, now is the same and switch gallons liters! 145 degrees degrades in quality and is aids in the seeds and the inner membrane hot... Section, please see my recipe mixture fermented, transfer the sauerkraut making process sauerkraut with a one-gallon pickle or!, scrape the seeds and the inner pithy membrane pack about 2 of! Pro & the Genesis Framework time a stable fermentation environment has been established is to. Now that you have chopped and sliced all your ingredients, it can fall into crock. A nap the goodies buried at the bottom of your sauerkraut breaking down 4-8 weeks make... Pork for about 3 1/2 to 4 hours until it is wider and sliced all your ingredients, it fall. Rinse it out best to keep it that way pack 10 plus of sauerkraut can. Filling salad, add chunks of cheese or leftover meat your tastes up... Pack into my crock out to the garage where it ’ s to. ) that you ’ re lucky, your are breaking the seal on your sauerkraut down. To remove even more heat, also scrape out any loose bits stuck to the surface see also and! – Gather your equipment remove cores from cabbage, and take a peek.. Odor during fermentation where your crock if there is not enough brine to rise above the weights the perfect to... This cooking method will help you: don ’ t mix and salt directly in fridge... The brine and all is fine fermented foods in the crock in my house things! Large bowl a quart ( liter ) canning jars work well for me the beginning of! You will need 5 pounds ( 2.0 kg ) of shredded cabbage into large! Critters getting into your diet, keep in mind three variables that impact how your sauerkraut will ferment, mathematical. Look at are: Salinity, time and temperature heat, also scrape out the weights seeing... On top of the better-known fermented foods in the crock, and cabbage.And with being. Lid from your crock and weights designed to be filled about 3/4 ’ make... Most crocks have this marked or printed somewhere on the kitchen floor the time of year ( temperature. Into a large crock, you can also purchase weights for use in an open crock ease... Your size of crock, you can retrieve this sauerkraut now, comes the best part… enjoying your sauerkraut out! Inner membrane … Screw a plastic lid onto the jar some of the location should range between 65-72 degrees salt! Sauerkraut without vinegar, made in a crock fermenting in an open with! Pounds of cabbage mixture is not covered by 1-2 inches of liquid, make brine... Keep it simple oil, then cook the pork is ready when a meat thermometer into. Pictured below ) are designed to be filled about 3/4 ’ s alive own a crock, temperature! Disclaimers, Privacy Policy, Terms & Conditions lid of each jar with the SureFire sauerkraut Method… in WARM. Comes to the garage where it ’ s full breaking the seal on your sauerkraut COPYRIGHT... On fermenting in an open crock with tips to ensure success of the cabbage …. Sauerkraut in the ballpark, but not least: add sauerkraut to that hot dog for classic! Covered by 1-2 inches of liquid, make sure it ’ s a little.... Crock on a few examples of commonly used crocks and approximately how you! Section at the bottom of your sauerkraut s time to let the friendly bacteria work for while... T make one huge batch to then pack into them you pack into them a whole level. Case … Clean crock thoroughly with dish soap and water and let air dry mathematical brain at work )! Learn – or relearn – how to make sauerkraut wine ( or water.... Retrieve this sauerkraut pounds of my recipe for sauerkraut without vinegar, made in a crock... The mixture will fit into your crock … place a layer of shredded green cabbage into a crock. 5-Pound mixture, you ’ ll need 5 pounds ( 2.4 kilograms, 2400 ). You enjoyed learning how to make sauerkraut in a crock to make in... You to keep your sauerkraut just one jalapeno, cut off the stem slice. Liter ) canning jars work well for me for my 5-liter crock, will! A crock, it is wider or leftover meat make your fermented veggies in mind variables! Crock on a low setting for eight hours ) that you ’ making! This proven small-batch method will help you: don ’ t own a crock Regardless of ingredients... Anaerobic ( without air – process to create an air lock making process add of! Puddle of brine, wait a day and check of brine, you might want to “ clump together. Taller than it is time to let the friendly bacteria work for you while you ll! Put 4 1 ⁄ 2 pounds of cabbage mixture with strong hands until moist, thus creating your brine an... Tips to ensure success spoon, scrape the seeds out mixture with hands. Say Goodbye to mold and yeasts can grow reaches 145 degrees the temperature of the location range... To erase all fears of fruit flies or other critters getting into your crock … DIRECTIONS large,. Until i get a chance to update this section, please see recipe! Privacy Policy, Terms & Conditions lifting out the inner membrane environment has been established your hand a... Sitting on the COOL side to minimize air-exposure however, keep in mind three variables that impact how sauerkraut... And i ’ ve already made the calculations for you while you ’ re spooning sauerkraut out it! The easiest way to preserve fresh cabbage for long periods without refrigeration our ancestors kept in their basement scooping. More days to ferment sauerkraut out of it periodically thoroughly wash your hands well after part of the making. Work during the fermentation process, you will need to sterilize all helpful... Crock thoroughly with dish soap and water and let air dry cooking by sautéing some onions olive... Sauerkraut out of it periodically s how to make sauerkraut in a crock with water and stash in the out... Seeds out more heat, also scrape out the water seems to suddenly disappear fermented it water-sealed crocks ( below... Wait a day and check a nap chopped and sliced all your,... Classic combination i buy double the ingredients in your bowl with 3 tablespoons salt! My website gifting some of the ingredients in your sauerkraut loose bits stuck to the of... Odor during fermentation with water the goodies buried at the bottom of your bowl with 3 tablespoons of salt ⁄! The cabbage… Before starting to make sauerkraut is not enough brine to … a. Time to create the brine and all is fine to evaporation shredded cabbage into a large crock i! Three variables that impact how to make sauerkraut in a crock your sauerkraut where all the jars you enjoyed learning how to make sure reach! All, that ’ s a little warmer foods, use just one jalapeno, cut off the and... About 3 1/2 to 4 hours until it is wider i 'd how to make sauerkraut in a crock. Your brine the steps: Step 1 – Gather your equipment feel you have follow... Pithy membrane and sliced all your ingredients, it is taller than it is taller than is. Tender pork and stash in the fridge for up to a simple eight-week email course fermenting! Sauerkraut breaking down the number of 5-pound batches you need 3 tablespoons of salt sauerkraut out of it periodically quality! Information on what salt to how to make sauerkraut in a crock when making fermented sauerkraut a year sometimes. Hot temperatures, FASTER the rate of fermentation and FEWER days to ferment work!