How to Make Sauerkraut in a Crock Saurkraut recipes, Homemade

How To Make Sauerkraut In A Stoneware Crock {free video & print recipe!}

Red cabbage, green cabbage or napa cabbage, it makes no difference. Place in a Container ~ Anything that holds water will work. A bowl, jar, or in this case, an earthenware crock. Add Salt ~ Generally about 2% by weight. Weigh the cabbage, then multiply by 0.02. Some recipes use 1.5%, others use as much as 3%.

How to Make Sauerkraut in a Crock Saurkraut recipes, Homemade

Place about 3 inches of grated cabbage at the bottom of the crock. Sprinkle in 2 tbsp of seasoning. Add another three inches of grated cabbage. Use a pounder on these layers to extract juices. Repeat the sequence to finish adding all the seasoning before adding the last and final layer of cabbage on top.

In the Kitchen with Jenny Homemade Sauerkraut

* Sauerkraut Soup: Make a hearty soup by combining sauerkraut with vegetables, broth, and your choice of protein. The tangy flavor of the sauerkraut adds a unique depth to the soup and makes it truly satisfying. * Sauerkraut Salad: Create a refreshing salad by mixing sauerkraut with fresh greens, shredded carrots, and a tangy dressing. The.

How to make Sauerkraut in a crock

Take the largest leaves from one cabbage and lay them out at the bottom of your clean and rinsed out crock pot. Shred cabbage with your cabbage shredder. Add a layer of shredded cabbage over the laid out leaves in the crock pot. Sprinkle some salt (about 2-3 Tablespoon each time) over that and a few juniper berries.

How to Make Sauerkraut in a Crock Homemade sauerkraut, Sauerkraut

Pour the water or brine into the crock just enough to submerge the shredded cabbage. Once you have enough liquid in the crock, add a fermentation weight on top of the cabbage and press down. This will hold your cabbage under the brine, bringing the liquid level up.

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

Lets make some homemade sauerkraut! Everything you need to know to make some of that krauty goodness!! I used a 2 gallon crock in this video. NOTE-- If addin.

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

Almost everyone with German heritage remembers "Oma" shredding cabbage and stuffing it into the crock with a handful of salt to make homemade Sauerkraut. My.

Sauerkraut using Stone Crock Stone crock, Sauerkraut, Fermentation crock

Option 1 - Use fermentation air locks or special fermentation lids for mason jars that allow gas to escape by bubbling though water (the same as people use in wine or beer making. Option 2 - Use some form of weight to keep the cabbage below the liquid level in the jar.

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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

Step 2: Mix and pack the sauerkraut. Add all of the prepped ingredients plus any seasonings and the salt to a large mixing bowl and mix them well with your clean hands or salad spoons. Pack the fresh sauerkraut mixture into a clean fermentation crock, water-sealed crock or large glass mason jar.

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

3 teaspoons cumin seeds and. 1/2 to 1 teaspoon dried red pepper flakes to the bowl. Set aside a few cabbage leaves for use in STEP 5. Quarter the cabbage, leaving the core in, and finely slice. Add sliced cabbage to your bowl until the weight of the vegetables and cabbage is 5 pounds (2.4 kilograms, 2400 grams).

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

Then put the lid on the crock. 5. Let ferment at room temperature (about 72 degrees Fahrenheit) for 5 to 10 days. 6. Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to keep the sauerkraut completely submerged.

How to Make Sauerkraut in a Crock [Easy & Delicious Ferment] My

2. Next, Prepare the veggies. Remove the coarse outer leaves, and save two unblemished leaves from the cabbage head. Remove the thick core, then shred the cabbage in thin slices (as thinly as possible), grate the carrot and apple (on the largest shredding side of the grater), and thinly slice the onion. 3.

How to Make Sauerkraut in a Crock [Easy & Delicious Ferment] My

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. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.

Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)

3 Massage salt into the cabbage. Put the shredded cabbage in a very large bowl and sprinkle with the salt. Toss well to distribute it fairly evenly, then begin vigorously massaging the salt into.

How to Make Sauerkraut in a Crock Fermenting crock recipes

I hope you love sauerkraut as much as I do, and enjoy the probiotics that fermented foods provide you for gut health. Today I will share with you my process.