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) ». 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. What is the Best Salt to Use When Making Fermented Sauerkraut? Take the crock to the sink and pour out the water in the moat. Based on the kind of crock … Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. And, Hello to sauerkraut with a greater depth of flavor? 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. We need to do our best to keep it that way. Weights. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Here are the steps: Step 1 – Gather your equipment. The first step is to shred you cabbage. One jalapeno with seeds and membrane removed. As you’re spooning sauerkraut out of the crock, it can fall into the moat. I sure hope it’s good! 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. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. 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. The crock … 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. 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. It came about as a way to preserve fresh cabbage for long periods without refrigeration. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. However, keep in mind three variables that impact how your sauerkraut turns out. This can take anywhere … Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. 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. 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. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. 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. You’ll want about 1 inch of brine above the weights. Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. Thank you for sharing your email address. To remove even more heat, also scrape out the inner pithy membrane. 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. Apart from the crock, you will need some other equipment to make your fermented veggies. For a 5-pound mixture, you need 3 tablespoons of salt. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. Repeat the shredding, salting, and packing of the cabbage until the crock … However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring Pictures will be of Firecracker Sauerkraut. If there is not enough brine, wait a day and check. If you’re gifting some of your sauerkraut, you might want to use smaller jars for that portion. For more ideas see: 7 Easy Ways to Eat Sauerkraut. 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