Homemade Sauerkraut In A Stoneware Crock (free video & print recipe!)
SAUERKRAUT CROCK RECIPE | HOW TO MAKE SAUERKRAUT IN A CROCK⬇⬇⬇Click "SHOW MORE" for more info⬇⬇⬇Are you ready to make the best sauerkraut you've ever tasted?.
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Basic Sauerkraut Recipe. 1.) Remove damaged or wilted outer leaves and core out a bit of the center stalk from the cabbage. 2.) Weigh your trimmed cabbages for a total weight and write it down for accuracy in measuring in the salt later. 3.)
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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.
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2.) Weigh your trimmed cabbages for a total weight and write it down for accuracy in measuring in the salt later. 3.) Using a food processor, a hand shredder or a large knife, shred or chop the cabbage into a large bowl or pan (s), either finely or coarsely, according to your preference. 4.)
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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%.
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Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime. In a large container, thoroughly mix 2 tablespoons pickling and canning salt with 3 pounds shredded.
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This process will release the water within the cabbage, which ends up being the liquid in which the cabbage ferments. 2.) Transfer the salty squeezed cabbage to the fermentation crock and place the ceramic weight on top of it. 3.) Let the crock sit, preferably in a warm, dark place like a closet or pantry.
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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.
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Place a layer of shredded cabbage into the crock pot. Sprinkle some salt and a few juniper berries over that cabbage layer. Stomp it down with the stomper. Repeat the process with all the cabbage, salt and juniper berries, until you used it all up. Always stomp down after every layer!
How To Make 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).
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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.
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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.
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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.
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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.
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For canning sauerkraut, bring the kraut to a simmer in a large stockpot. Do not boil your kraut. Pack hot sauerkraut into hot jars, leaving 1/2 inch headspace. Remove air bubbles and make sure the brine covers the cabbage in the jar. Wipe down the rims and put on your canning lid and ring.
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For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt.