BEHOLD!!! The beginings of 'kraut!
As long as I can remember sauerkraut and I have been pals. Sure, I might have called him “sourcrap” as a little guy but he didn’t seem to mind. Whether on a hot dog, brats, with pork chops, or my sister-in-law’s kapusta I love it! I guess with a Grandfather named Philip Gustav my love of sauerkraut was pre-determined. I did find an interesting fact about sauerkraut; during WW1 sauerkraut was called “Liberty Cabbage” by its makers for the duration of the war.
The recipe I used was from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Step 1- I chopped up the cabbage.
Chopped cabbage...not to exciting yet.
Step 2- I salted the cabbage. I used 3 Tbs for a 5lb cabbage. I then smashed it into my crock. I’ve read that using a bit of muscle will help to draw the water out of the would be kraut.
Step 3- I found am old correl plate that fit into my 1 gallon crock like it was meant to.
Plate meet Mr. Crock
Step 4- I found that a 1 gallon vinegar bottle fit perfectly, and will weigh the plate down nicely.
Like they were made for each other.
Step 5- Now for the hard part waiting! I’ll keep an eye on for a few days to make sure that I get enough water out of the cabbage for my would be ‘kraut to be covered. If I don’t I’ll add a bit of a salt water brine to cover it up.
So there you have it, Sauerkraut…Connecting with my heritage.
Hmm.. You’ve made this easy enough to understand that I’m going to try it too! Thanks
I love sauerkraut. Makes an awesome Reuben sandwich. Let us know how it comes out.
I’m really looking forward to pork chops with sauerkraut and applesauce.
Ha! I adore the jug of vinegar method, I want a fermenter so bad. I’ve been using old pickle jars. I’m totally a jar hoarder.
I used mason jars when I fermented radishes. Hopefully the kraut comes out good and I can use some of my hoarded pickle buckets to make it next year.
I made my first sauerkraut this year. I was going to post directions, but now I will just send everyone to you. Good post!
Chris
Thanks, Chris! I’m glad you enjoyed it.
This looks easy enough – how long does it sit in the crock? Any tips on where to keep the crock? (I.e. cold dark place, countertop is fine, etc).
Now, to find me a crock.
How long you leave it in the crock depends on a couple of things. If you’re going to be taking servings right out of the crock the kraut can stay until it starts to lose it’s crispness, that is the sign that it is starting to spoil. If you want to can it, try a sample after a week to 10 days and if you like it you can put it into jars and water bath process them. The only negative I’ve heard about canning the kraut is the heat kills the beneficial bacteria too. A crock is traditional but not necessary mason jars work well for smaller batches and 5 gallon buckets work well for BIG batches (maybe next year!).
I’ve more or less been following this route for making sauerkraut. http://www.foodinjars.com/2009/02/homemade-sauerkraut/ It has been fairly fool proof, except for the the occasional gas buildup that will cause the juice to bubble over when opening. It makes for smaller batches using quart-sized mason jars, but you follow the same directions.
My first batch was made using two cabbages jammed into the mason jar. I got a little creative making savory salts, so ended up using a batch of rosemary salt. Didn’t measure how much salt I used, but added about a spoonful for every layer I pressed into the jar. Really tasty stuff.
Now making a batch of red sauerkraut and a small test batch with cabbage and leeks.
I’ll have to give that method a try too. I’m not really wedded to one particular way and like trying out different techniques.
I never thought it was that easy, can’t wait to give it a try.
It is that easy. I’m going to do a 5 gallon bucket of it next Fall.