23
Dec
Remove cores from cabbage and shred cabbages with a sharp knife food processor or kraut shredder. Wash cabbages and remove any outer leaves that don t look good.
I generally slice the cabbage in half take out the core and then slice it into long thin strips.
Homemade sauerkraut in crock. How to make sauerkraut in a crock. Regardless of the type of crock the process of making sauerkraut is the same. Start by shredding or chopping the cabbage.
I generally slice the cabbage in half take out the core and then slice it into long thin strips. You can use a mandoline cabbage slicer or just a sharp chef s knife. How to make sauerkraut in a crock.
Now let s make some sauerkraut in a crock. Here are the steps. Step 1 gather your equipment.
Apart from the crock you will need some other equipment to make your fermented veggies. Based on the kind of crock you use you would or wouldn t need these. Pickle weights are also called pickle pebbles.
They are made with lead free glass and designed to fit large mason jars or crockpots. Clean crock thoroughly with dish soap and water and let air dry. Wash cabbages and remove any outer leaves that don t look good.
Remove cores from cabbage and shred cabbages with a sharp knife food processor or kraut shredder. Put shredded cabbage in a bowl and sprinkle with salt. In every case above if there is not at least 1 inch of the liquid brine covering the weights pour some boiled and cooled salt water make it at a concentration of about 1 tablespoon per 2 cups of water into the crock so that the stones are submerged.
Sprinkle the mixture in your bowl with 3 tablespoons of salt. Use your hand or a large spoon and mix really really well until the salt is evenly dispersed. Make sure to reach all the goodies buried at the bottom of your bowl.
3 tablespoons of salt for 5 pounds 2 4 kilograms 2400 grams of cabbage vegetables. Take out the quantity of sauerkraut that you need to cook that day and close the crock pot again with the lid. The sauerkraut can be left to store in the crock pot for up to 4 5 months.
It won t turn bad because it has fermented and the crock pot it closed tight. But the crock pot needs to stand in a cool place i e cellar in the winter. If using a crock seal according to manufacturer s instructions.
Store crock undisturbed at 70 75 for 3 4 weeks bubbles will form and aroma will change. Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2 3 times each week.
Skim and remove any scum that may form on top of liquid. 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. 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.
Sour and richly complex sauerkraut is a vibrant fermented food with deep flavor. While making sauerkraut at home can seem complicated it s actually marvelously easy. And you only need two ingredients.
Prep time 20 mins. Psst i make money on some of the links in this post at no cost to you. It keeps the lights on around here.
We ve got a wonderful blog from mr. Picky pincher today for his homemade sauerkraut recipe. I personally despise sauerkraut but mr.
Picky pincher chomps on this stuff by the forkful.