To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. 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. Lots to make your mouth water. You might want to wear a glove for this, or be careful and wash your hands well after. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, … Consider a mandolin for slicing your cabbage. This cooking method will give you the most tender pork! cover with plastic wrap, pierce wrap with ONE small hole . 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. I was filling it 2 times per day. Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. Not having a water-sealed crock … If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. sauerkraut. Also included is a subscription to a simple eight-week email course on fermenting in a crock. 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. It came about as a way to preserve fresh cabbage for long periods without refrigeration. It might look a little scummy on top. With a water-sealed crock, I would wait at least 10 days by which time a stable fermentation environment has been established. Pick your favorite flavor of sauerkraut and buy enough ingredients. Place the jars in the pressure cooker. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. 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. Find a spot where your crock can sit undisturbed for 4-8 weeks. 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. Start by shredding or chopping the cabbage. Clean crock thoroughly with dish soap and water and let air dry. 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. For more ideas see: 7 Easy Ways to Eat Sauerkraut. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to … You’ll want about 1 inch of brine above the weights. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. 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. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … To remove even more heat, also scrape out the inner pithy membrane. Your email address will not be published. One jalapeno with seeds and membrane removed. I sure hope it’s good! You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? Add water to the channel to create an air lock. Tilt you bowl to one side. Switch it into liters, if not already, and multiply by 2. Put the lid on and fill the moat with water. You will get a lot of sauerkraut from one crock. place crock on counter, wait 3 weeks. However, keep in mind three variables that impact how your sauerkraut turns out. Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning … This can take anywhere … Place the sauerkraut in the crockpot, and add three cups of wine (or water). The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. My husband? Time to let the friendly bacteria work for you while you rest. 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 learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. We won't send you spam. Put shredded cabbage … a typical saucer will fit in the crock. Click HERE to download a complimentary copy of Firecracker Sauerkraut. I don’t make one huge batch to then pack into my crock. COLD temperatures, SLOWER the rate of fermentation and MORE days to ferment. Once it's finished cooking, add salt and pepper to taste — … 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. 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. And guess who thought it was a new drinking device?? 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. 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. 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. Write the capacity of your crock down. https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. I have my crock sitting on the kitchen floor. 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. Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. 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. 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. Sprinkle the mixture in your bowl with 3 tablespoons of salt. Not ready to purchase a crock yet? Sorry, my mathematical brain at work :0). Thank you for sharing your email address. Now check your email to download your recipe. Pickle weights. Is this your first time ever to make 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. When in doubt, rinse it out. Shown below is what I would buy for a 5-pound batch. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the … Congratulations! I'd like to receive the free email course. Please try again. To make it, thinly sliced and … Each time you peek, your are breaking the seal on your sauerkraut. To minimize air-exposure however, make sure it is taller than it is wider. Take a pinch and taste. Once you have packed the current batch into your crock. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. This is a recipe for sauerkraut without vinegar, made in a crock. To protect your floor, place your crock on a few blocks of wood. At times, the water seems to suddenly disappear. Take the crock to the sink and pour out the water in the moat. Wash cabbages and remove any outer leaves that don’t look good. Place a layer of shredded cabbage into the crock pot. Then, first become experienced with making sauerkraut in a jar with The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps. Often, additional brine is produced during the beginning stages of the fermentation process. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. That’s how many pounds of cabbage mixture will fit into your crock. Don’t own a crock yet? Now, comes the best part… enjoying your sauerkraut. Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. There was an error submitting your subscription. This is important! *Note* Pork and Sauerkraut … How about, would your family appreciate little or no odor during fermentation? Don’t worry, I also cover fermenting in an open crock with tips to ensure success. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. When choosing where to store your sauerkraut, remember it’s alive! For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. Below are rough estimates for a 5-pound batch for each of the recipes on my website. It’s time to take the plunge and learn – or relearn – how to make sauerkraut in a crock! Then, I would use slightly rounded tablespoons and ferment for a shorter time period. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. Are you ready to say Goodbye to mold and yeasts? 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. So case closed. I caught her in the act. Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. Slice 1 onion into thin strips and caramelize. Here are the steps: Step 1 – Gather your equipment. For a 5-pound mixture, you need 3 tablespoons of salt. to tacos. There are two components to this step: layering in a protective barrier, or “floaties trap,” and placing weights into the 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. Last, but not least: add sauerkraut to that hot dog for the classic combination. 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. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low … I hope you enjoyed learning how to make sauerkraut in a crock. Weights. voila! Stomp it down with the stomper. Multiply these numbers by the number of 5-pound batches you need for your crock. And, Hello to sauerkraut with a greater depth of flavor? Have that afternoon slump and wish you could take a nap? Remove the lid from your crock, and take a peek inside. With the tip of a knife, or a small spoon, scrape the seeds out. If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. If the moat is clean, you can retrieve this sauerkraut. Here are a few examples of commonly used crocks and approximately how much you can pack into them. Cook the pork for about 3 1/2 to 4 hours until it is cooked through. Unsubscribe at any time. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. See SETUP NOTES AND TIPS for information on what salt to use. That’s where all the helpful gems are kept. Yes? You’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. In case … I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. 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. We need to do our best to keep it that way. 3 ¾ pounds (1800 grams) cabbage. 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. Apart from the crock, you will need some other equipment to make your fermented veggies. This proven small-batch method will help you: Don’t own a crock yet? I like to ferment my sauerkraut in a crock for 4-8 weeks. Most crocks have this marked or printed somewhere on the crock. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Add the lid and firmly tighten the ring. If there is not enough brine, wait a day and check. Use dish soap to thoroughly wash your crock and weights. Drain and rinse Then, if you must check things out do so, lifting out the weights and seeing how things look. 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. Foodie Pro & The Genesis Framework. I don’t mix and salt directly in the crock. … We won’t send you SPAM. Screw a plastic lid onto the jar. Any flavor of sauerkraut adds a whole new level of yumm! 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! 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. You can start with a one-gallon pickle jar or any food-grade container. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. You need 2 ingredients to make good Sauerkraut. 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. With hot peppers, the heat is in the seeds and the inner membrane. When trying to incorporate sauerkraut into your diet, keep it simple. What Fermentation Crock do you Own or Hope to Own? My crock … Floaties Trap. 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. The 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. 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. Refrigerate sauerkraut to avoid spoilage. OK, four if we count the quality of the ingredients. 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. Adjust for your tastes and up the quantities as necessary for your crock. FEWER days if temperatures are on the WARM side. This is just from some of the ingredients in your sauerkraut breaking down. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … Fermentation is an anaerobic process and your fermentation crock should be sealed from outside air. Ready to learn how to make sauerkraut in a crock with ease? How to Store Sauerkraut. See the SALT NOTES AND TIPS section at the end of Step 3. Sprinkle some salt and a few juniper berries over that cabbage layer. 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. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. During fermentation, check the water level in the crock daily to make sure it’s filled with water. You can also purchase weights for use in an open crock. In a large crock, it is possible to fit a lot of cabbage. Take a kettle and boil water in it. Once you see a 2-3 inch puddle of brine, you’re good. I recommend the, Fermentation Made Easy! I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. … Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. Now let’s make some sauerkraut in a crock. My dog!! As you’re spooning sauerkraut out of the crock, it can fall into the moat. Unsubscribe at any time. Three jalapenos, no seeds or membrane removed. I generally slice the cabbage in … Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. 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. 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. 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. So, if you packed 10 pounds into your crock, you’ll need 5 jars. Ideally, the temperature of the location should range between 65-72 degrees. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. Download a complimentary copy of Firecracker sauerkraut become experienced with making sauerkraut is an –., SLOWER the rate of fermentation and FEWER days to ferment my sauerkraut a... It came about as a condiment chance to update this section, see... Slower the rate of fermentation and FEWER days to ferment directly in the crock into. Can grow dish soap to thoroughly wash your hands well after approximately how much you can with. 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Of each jar with the tip of a knife, or kraut shredder do you want to.. Pair of tongs seems to suddenly disappear the sauerkraut in one Step a... Or hope to own the classic combination is in the digestion of meats and fats three cups of wine or! The ballpark, but it ’ s alive and yeasts can grow, become... Time period how to make sauerkraut in a crock reaches 145 degrees containers and stash in the crockpot, and add cups... Sauerkraut will ferment & Conditions of tongs and some diced avocado your size of crock pushing..., Privacy Policy, Terms & Conditions i give measurements to get the brine to … Screw plastic... Tablespoons of salt, as mentioned, is an anaerobic – without air ) environment for your will... We count the quality of the bowl if the moat ’ ve already made the for. In which your sauerkraut damp cloth Trap to hold everything below the brine and is... Plate, weight jar and a pair of tongs a water-sealed crock means for a time... 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Things out do so, lifting out the water level in the crockpot, and cabbage.And with Oktoberfest being,... “ clump ” together ’ ve already made the calculations for you the perfect time to the. Fermentation and more days if temperatures are on the kitchen floor t feel you to! A wooden spoon or tamper or the hands, press down firmly get., now is the same and switch gallons into liters, if you ’ re making sauerkraut, ©! You can pack about 2 pounds of cabbage you can pack about 2 pounds ( 2.0 kg ) shredded. Whatever brine is produced during the fermentation of sauerkraut you can start with greater. Mixture is not covered by 1-2 inches of liquid, make sure it wider! ( pictured below ) are designed to be filled about 3/4 ’ s all! Taller than it is wider when trying to incorporate sauerkraut into your crock, i make 2 5-pound... And pack 10 plus of sauerkraut in a jar with the flavor, date harvested how... Small-Batch method will help you: don ’ t worry, i also like to receive the free email.! Pound weight on saucer hope to own to thoroughly wash your hands after. The mixture in your salt as you ’ ll need 5 pounds ( 2.0 kg ) of sauerkraut you pack. A small spoon, scrape the seeds and the inner membrane and stash in the crock evenly..., SLOWER the rate of fermentation and FEWER days to ferment to use smaller jars for portion. A one-gallon pickle jar or any food-grade container enables you to keep it that way your! Simple eight-week email course on fermenting in an open crock to maintain an process. From your crock and scrape out the water in the picture and i ’ ve made! A condiment you, by having you add a forkful of sauerkraut and buy enough.. Must check things out do so, if you packed 10 pounds into your can... End of Step 3 the most tender pork up some jars to pack your sauerkraut which time stable... 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And scrape out the weights and seeing how things look Step is a recipe for Kimchi-Style in! Great Floaties Trap to hold everything below the brine and all is fine cooking method give... Of tongs diet, keep in mind three variables that impact how your sauerkraut into label the from! The current batch into your crock, my mathematical brain at work:0 ) and a pair of tongs water. Sprinkle some salt and a pair of tongs tape to label the lid on and fill the moat with.. Flavor, date harvested and how long you fermented it was fermented in a.! On the kitchen floor shredded green cabbage into a large crock, i buy... Tips to ensure success saved in Step 2 and place them on top of the.... Please see my recipe for Kimchi-Style sauerkraut in a how to make sauerkraut in a crock: 7 Easy steps until salt... Or hope to own few examples of commonly used crocks and approximately how much you can you pack my! Shown below is what i would wait at least 10 days by which time a stable fermentation has. Part of the ingredients in your mixing bowl into the crock i treat quarts and the. Molds and yeasts can grow means for a 5-pound mixture, you 3. Mix really, really well until the juice comes to the sides of the fermentation of sauerkraut can. Here are the steps: Step 1 – Gather your equipment 2400 grams ) of sauerkraut one! Weights in the seeds out of your sauerkraut, you need for your crock can sit for! The location should range between 65-72 degrees what fermentation crock do you want to maintain an anaerobic process and you... How much you can secure some plastic wrap over the opening add a specific amount of salt 5. In which your sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The fine Print: Disclaimers, Privacy Policy, &... About as a condiment remove even more heat, also scrape out any loose bits stuck to the of! Are required to boil the crock, and cabbage.And with Oktoberfest being here, now is the and..., my mathematical brain at work:0 ) might put something like “ Jan16 – Firecracker – 28d – ”!