Friday, January 3, 2014

How To Make Sauerkraut In A Crock

Fresh, raw sauerkraut is one of those things that are really healthy...and tastes good too! Some people say it's good to have a small portion of sauerkraut at every meal. We've made lots of sauerkraut in our lives and yesterday we made some more.


Step 1: Shred cabbage. A food processor makes this task easier.

Step 2: Add around 1 tbsp salt per head of cabbage, perhaps just a touch less.

Step 3: Mix cabbage and salt thoroughly in a very large bowl. (Or do two batches in a smaller one)

Step 4: Let the cabbage rest for around 10-15 minutes with the salt mixed in.

Step 5: Pound the cabbage with a meat hammer until it gets really juicy.


Step 5: Pack the cabbage into your crock. Pour in the liquid too!

Step 6: Pound and push the cabbage down with your fists until the cabbage is covered with juice.

Step 7: Put the stone weights on the cabbage. (If your crock has stone weights.)

Step 8: Make sure the cabbage juice covers the stones. Then place the cover on and fill the well with water. (Don't put water in the cabbage, you put water in the well to create an airtight seal with the lid)

Step 9: Leave the sauerkraut for 4 weeks. DON'T check it before then – it'll mold if you open the lid (one of my aunts did that). Once a week refill the well with water, it evaporates some. 

Step 10: Pack the sauerkraut into jars and refrigerate. Wash the crock. Then soak the stones in vinegar for around an hour so they won't mold.  

6 comments:

  1. Thank you for explaining this so well. I was confused about where to put the water. Thank you for sharing this at the HomeAcre Hop; I hope you'll join us again this Thursday.

    Kathi at Oak Hill Homestead

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    1. Thank you for stopping by! I'm sorry about the unclear directions about where to put the water. When the lid is placed on the crock there is an outer rim of the crock that makes a moat with the cover. That is where you pour the water. I added another picture in the post today, showing where. I hope this helps! Thank you for asking! Have a wonderful day!

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  2. Funny I have some cabbage, and want to make some sauerkraut. Going to pin this to my fermentations board, thanks for sharing on Tuesdays With a Twist.

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    1. Enjoy making your sauerkraut! Thank you for stopping by!

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  3. We make our own sauerkraut - we use sea salt and put in it a crock,put a plate on with weights on top and then cover it with a towel, but we check it every couple days and stir it - it never molds. Only takes about 2 weeks for ours to ferment. I guess that depends on temperature of where you store it. Thanks for sharing on Real Food Fridays. Have a wonderful healthy day!

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    1. That's neat and sounds like a good way also! I think the fermentation time depends on how much salt is added, perhaps you use different proportions? We have another method that we use for long-term out-of-the-fridge storage - packing salted cabbage into jars and then storing in a cellar (around 60 degrees)...it lasts for at least a year that way with no canning or refrigeration! The jar type can be eaten as sauerkraut after only 2-3 weeks.
      Thanks for stopping by and for sharing how you do it!! Have a wonderful day!

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