You’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. Then, I would use slightly rounded tablespoons and ferment for a shorter time period. Vary the heat by how many jalapenos you use and how many seeds you leave in. 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. After all, that’s what our ancestors kept in their basement, scooping sauerkraut out of it periodically. Leaving too much head space – not packing the crock full enough – leaves too much air in the crock which can lead to mold and less than ideal fermentation conditions. Now that you have your ingredients and equipment together, you’re ready to chop, slice and dice your way through the vegetables for your sauerkraut. Don’t own a crock yet? My methodology? . … To learn how crock sizing works, I actually filled my crocks with water, counting the number of liters that fit into each one. I pack a 5-liter crock with 10 pounds of the recipe mixture, a 10-liter crock with 20 pounds of the recipe mixture and a 3-gallon (12 liters) with 25 pounds. Once you have packed the current batch into your crock. Click HERE to download a complimentary copy of Firecracker Sauerkraut. Once you see a 2-3 inch puddle of brine, you’re good. Any sauerkraut that gets exposed to air degrades in quality and is where molds and yeasts can grow. Gather up some jars to pack your sauerkraut into. See also: And, if you’re fermenting in a warm climate: 11 Cool Fermentation Tips for Hot Weather. https://www.savoryexperiments.com/slow-cooker-sauerkraut-sausage-recipe Lots to make your mouth water. The crock … Any flavor of sauerkraut adds a whole new level of yumm! 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. When trying to incorporate sauerkraut into your diet, keep it simple. I generally slice the cabbage in … Find a spot where your crock can sit undisturbed for 4-8 weeks. Add the lid and firmly tighten the ring. For this you need salt. Yes? NOTE: You might want to add and mix in your salt as you add the cabbage to your bowl. 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. Grab a seat for my upcoming LIVE webinar on 7 Fermentation Mistakes You Might Be Making [Tuesday, Dec 29th], I emailed you this morning on your website. place crock on counter, wait 3 weeks. voila! Here are the steps: Step 1 – Gather your equipment. Stomp it down with the stomper. Hopefully, your sauerkraut is still under the brine and all is fine. You’ll want to know how many liters (quarts) of sauerkraut you can you pack into it? One jalapeno with seeds and membrane removed. MORE days if temperatures are on the COOL side. If there is not enough brine, wait a day and check. Inspect your crock, determine its size and figure out how many 5-pound batches you will need to make to fill your crock. You will get a lot of sauerkraut from one crock. So, if you packed 10 pounds into your crock, you’ll need 5 jars. I like to ferment my sauerkraut in a crock for 4-8 weeks. The mixture will reduce in size and want to “clump” together. Check the water every day or two to make sure the water hasn’t evaporated from the airlock, adding more to keep the seal when needed. Take the crock to the sink and pour out the water in the moat. Toss the shredded cabbage with salt. Salt, as mentioned, is an essential part of the sauerkraut making process. Three jalapenos, no seeds or membrane removed. To minimize air-exposure however, make sure it is taller than it is wider. After your sauerkraut has fermented to your liking, it’s time to pack the contents of your crock into jars to go into the refrigerator where it sits waiting to be effortlessly added to any meal or dish. Use your hand or a large spoon and mix really, really well until the salt is evenly dispersed. See Fermentation Crocks: The Who, What, Where, When, Why and How if you need help selecting a fermentation crock and understanding why a water-sealed fermentation crock makes for perfect sauerkraut… every time! As for me? We need to do our best to keep it that way. Whole cabbage leaves make for a great Floaties Trap to hold everything below the brine. Adjust for your tastes and up the quantities as necessary for your crock. If it does not have as much crunch as you would like, make note and ferment for shorter and/or in a cooler location next time. OK, four if we count the quality of the ingredients. Read through the entire recipe first and be sure to check the Notes and Tips Section at the end of each step before you start that step. Wash cabbages and remove any outer leaves that don’t look good. In case … Next, massage the cabbage mixture with strong hands until moist, thus creating your brine. It came about as a way to preserve fresh cabbage for long periods without refrigeration. Don’t mess with this variable unless you live in a very warm climate and want to slow fermentation down because you’re getting moldy, mushy sauerkraut. 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) ». What a delicious way to start the day. Well… I just solved the mystery. Now that your crock has been packed with your cabbage mixture, it’s time to make sure everything remains below the brine during the fermentation process. How to Store Sauerkraut. This proven small-batch method will help you: Don’t own a crock yet? Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Instead, I mix and weigh in 5-pound batches which: Grab a beautiful PDF download of this recipe to read on your tablet, phone or print a copy for easy access. This is due to barometric changes that can pull the water to the inside of your moat and make it look like it has all evaporated. However, a good rule of thumb for sauerkraut to ferment, 1 ¼ pounds (600 grams) flavoring Please try again. Often, additional brine is produced during the beginning stages of the fermentation process. Add 3 tablespoons (50 g) of fine ground salt and use a spoon to mix the … Not having a water-sealed crock … The process of making sauerkraut in a crock is similar to the process in a jar but I found it to be an easier method. I don’t make one huge batch to then pack into my crock. Repeat the process with all the cabbage… Then add a layer of pork chops, topped with more sauerkraut, and then another layer of pork chops — and so on… When you get to the last layer, tuck the baby potatoes in around the pork chops, and cover everything with a final layer of the sauerkraut. My husband? There was an error submitting your subscription. Take the cabbage leaves saved in Step 2 and place them on top of the cabbage mixture. I was filling it 2 times per day. Your work is now mostly done. Put the lid on and fill the moat with water. Ideally, you want to maintain an anaerobic (without air) environment for your sauerkraut. Refrigeration slows the fermentation process and enables you to keep your sauerkraut for up to a year, sometimes even longer. Now let’s make some sauerkraut in a crock. 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. You have many meals with delicious sauerkraut ahead. I hope you enjoyed learning how to make sauerkraut in a crock. This allows room for stone weights, brine to cover the stone weights and some air space for the expansion that happens during the early and active part of the fermentation process. Most crocks have this marked or printed somewhere on the crock. Share in the Comments Section, Last update on 2020-12-22 / Affiliate links / Images from Amazon Product Advertising API, Download your FREE BOOK SAMPLER from the book that takes the guesswork out of making sauerkraut: Fermentation Made Easy! So case closed. A 15-gallon crock may produce 72 lb.of cabbage. My crock … I recommend the, Fermentation Made Easy! To make it, thinly sliced and … This cooking method will give you the most tender pork! That’s how many pounds of cabbage mixture will fit into your crock. Based on the kind of crock … 11 Cool Fermentation Tips for Hot Weather, Fermented Coconut Water [The Complete Guide], The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. put an eight to ten pound weight on saucer. Shown below is what I would buy for a 5-pound batch. However, keep in mind three variables that impact how your sauerkraut turns out. Add Salt to Your Cabbage. Below are rough estimates for a 5-pound batch for each of the recipes on my website. I like to ferment in a cooler location and during winter so I can ferment for a longer time which results in sauerkraut with a greater depth of flavor. In a large crock, it is possible to fit a lot of cabbage. … With hot peppers, the heat is in the seeds and the inner membrane. Until I get a chance to update this section, please see my recipe for Kimchi-Style Sauerkraut in a jar. In a saucepan, boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. Take a pinch and taste. DIRECTIONS. Add water to the channel to create an air lock. 3 ¾ pounds (1800 grams) cabbage. This can take anywhere … Place your weights in the crock, pushing down firmly to get the brine to rise above the weights. Each batch is different and is impacted by the time of year (ambient temperature) that you’re are fermenting. You need 2 ingredients to make good Sauerkraut. Cover it, then cook the sauerkraut on a low setting for eight hours. It might look a little scummy on top. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Ready to learn how to make sauerkraut in a crock with ease? Carefully, move the lid just a tad – don’t lift it out – and the water should flow back to the visible side of the moat. LESS salt, FASTER the rate of fermentation and FEWER days to ferment. Pickle weights. Slice up the pork and serve the sauerkraut over top! There, I recommend using Gochugaru (a Korean red pepper that adds an unparallel depth of flavor) in place of the red pepper and also consider the addition of fish sauce – though you might want to first see if you like it with a quart (liter)-sized batch. Then, if you must check things out do so, lifting out the weights and seeing how things look. For my 5-liter crock, I make 2, 5-pound batches, so I buy double the ingredients listed. Sprinkle the mixture in your bowl with 3 tablespoons of salt. When in doubt, rinse it out. When choosing where to store your sauerkraut, remember it’s alive! Put 4 1 ⁄ 2 pounds (2.0 kg) of shredded green cabbage into a large bowl. Refrigerate sauerkraut to avoid spoilage. If you use the correct amount of salt, ideally a mineral-rich salt, you create the best environment for the good bacteria to flourish. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Make it as-is, then build up the flavors by adding different ingredients, once you're confident with the process of fermentation, an ancient method of preserving food. Then, first become experienced with making sauerkraut in a jar with The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps. It pairs well with almost anything and is aids in the digestion of meats and fats. Clean crock thoroughly with dish soap and water and let air dry. We won’t send you SPAM. What is the Best Salt to Use When Making Fermented Sauerkraut? If you have a favorite cooked dish that uses sauerkraut, go ahead and cook the portion the recipe calls for and then add fresh sauerkraut when serving. Would you like sauerkraut with copious brine? Wipe the top of the jar carefully. You can pack about 2 pounds of sauerkraut in to a quart (liter) jar. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … Sauerkraut is one of the better-known fermented foods in the world. I'd like to receive the free email course. Place the sauerkraut in the crockpot, and add three cups of wine (or water). Place the jars in the pressure cooker. And, Hello to sauerkraut with a greater depth of flavor? Have that afternoon slump and wish you could take a nap? Repeat the shredding, salting, and packing of the cabbage until the crock … For a more filling salad, add chunks of cheese or leftover meat. Before starting to make sauerkraut in a crock, you need to sterilize all the utensils. You are required to boil the crock, compressor plate, weight jar and a pair of tongs. Time to let the friendly bacteria work for you while you rest. I also like to note that it was fermented in a crock. Try a few bites of sauerkraut – yes, you can eat it right out of the jar – and see if you are soon re-energized. Add a forkful of sauerkraut, a dollop of sour cream and some diced avocado. You can also purchase weights for use in an open crock. The greater your confidence from fermenting successfully in quart jars (small-batch method or SureFire Sauerkraut… In a Jar), the less the urge to check. You will need 5 pounds (2.4 kilograms, 2400 grams) of vegetables and cabbage in your bowl. I shopped for a crock to make sauerkraut. Now check your email to download your recipe. The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Use tape to label the lid of each jar with the flavor, date harvested and how long you fermented it. Screw a plastic lid onto the jar. I give measurements to get you in the ballpark, but don’t feel you have to follow my recipe exactly. Drain and rinse a typical saucer will fit in the crock. The easiest way to add sauerkraut to your diet is as a condiment. Once the stones are in place, cover the crock with the lid and set in a room temperature location where the crock can live undisturbed for the duration. Your email address will not be published. I treat quarts and liters the same and switch gallons into liters by multiplying by 4. To remove even more heat, also scrape out the inner pithy membrane. Weigh this down with a flat plate the size of the inside of the crock and weigh it down with a canning … Sprinkle some salt and a few juniper berries over that cabbage layer. You’ll slowly lose water due to evaporation. 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. To protect your floor, place your crock on a few blocks of wood. Foodie Pro & The Genesis Framework. I set this variable for you, by having you add a specific amount of salt. Not having a water-sealed crock means for a bit more work during the fermentation process, but it’s definitely doable. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, … The water in my crock mote was disappearing. The fermentation of sauerkraut is an anaerobic – without air – process. If you’re lucky, your size of crock appears in the picture and I’ve already made the calculations for you. See SETUP NOTES AND TIPS for information on what salt to use. 3 tablespoons of salt for 5 pounds (2.4 kilograms, 2400 grams) of cabbage & vegetables. For this post, I give quantities for the recipes on my website and for Firecracker Sauerkraut, a recipe in my eBook: The SureFire Sauerkraut Recipe Collection. This is just from some of the ingredients in your sauerkraut breaking down. Mouthwatering Sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The Fine Print: Disclaimers, Privacy Policy, Terms & Conditions. If you don’t like super-hot & spicy foods, use just one jalapeno, cut off the stem and slice lengthwise. Also included is a subscription to a simple eight-week email course on fermenting in a crock. Write the capacity of your crock down. For a 5-pound mixture, you need 3 tablespoons of salt. And guess who thought it was a new drinking device?? I don’t mix and salt directly in the crock. It’s fine to stir sauerkraut into a warm bowl of soup or sprinkle some on the top of your meal, you just don’t want to cook or bake with it. Congratulations! Each time you peek, your are breaking the seal on your sauerkraut. This is a recipe for sauerkraut without vinegar, made in a crock. You might want to wear a glove for this, or be careful and wash your hands well after. 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. Don’t worry, I also cover fermenting in an open crock with tips to ensure success. Once all the jars are packed, whatever brine is left in the crock gets evenly distributed among the jars. What Fermentation Crock do you Own or Hope to Own? The three I look at are: Salinity, Time and Temperature. FEWER days if temperatures are on the WARM side. With the tip of a knife, or a small spoon, scrape the seeds out. cover with plastic wrap, pierce wrap with ONE small hole . While you’re making sauerkraut, store your crock … 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. WOW, That Should Cover It! Fermentation crocks, both open and water-sealed crocks (pictured below) are designed to be filled about 3/4’s full. Take a kettle and boil water in it. *Note* Pork and Sauerkraut … Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. See the SALT NOTES AND TIPS section at the end of Step 3. Do you want to erase all fears of fruit flies or other critters getting into your sauerkraut? Quart (liter) canning jars work well for me. Not ready to purchase a crock yet? Unsubscribe at any time. See Fermentation Crocks: The Who, What, Where, When, Why and How if you need help selecting a fermentation crock and understanding why a water-sealed fermentation crock makes for perfect sauerkraut… every time! Floaties Trap. I use a large slotted spoon to put a few spoonfuls into a jar and pack it down with either the spoon or a kraut pounder. At times, the water seems to suddenly disappear. In a bowl, mix lettuce, a few forkfuls of sauerkraut, some brine, a splash of olive oil, a squeeze of lemon and a fresh ground black pepper. HOT temperatures, FASTER the rate of fermentation and FEWER days to ferment. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … Are you ready to say Goodbye to mold and yeasts? Last, but not least: add sauerkraut to that hot dog for the classic combination. Give the moat a good cleaning with a damp cloth. Is this your first time ever to make sauerkraut? Apart from the crock, you will need some other equipment to make your fermented veggies. Sorry, my mathematical brain at work :0). Start with about a half can of the sauerkraut in the bottom of the slow cooker insert. To evenly mix and pack 10 plus of sauerkraut in one step is a challenge. Pack the salted cabbage firmly and evenly into a large clean crock or jar. I ferment for 4 weeks if I keep the crock in my house where things are a little warmer. How to make sauerkraut in a crock. This is important! Place a layer of shredded cabbage into the crock pot. If the moat is clean, you can retrieve this sauerkraut. Switch it into liters, if not already, and multiply by 2. For your first batch of sauerkraut, I recommend leaving it to ferment for 3 weeks at which time you can taste it and decide if you want to let it ferment longer or stop at this point and pack it into jars. Consider a mandolin for slicing your cabbage. Thank you for sharing your email address. The SureFire Sauerkraut Recipe Collection includes 12 flavorful recipes and has Gourmet Pairing Options for each sauerkraut recipe. For each liter of capacity, I roughly figure on 2 pounds of my recipe mixture. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. I ferment closer to 8 weeks if I move my crock out to the garage where it’s a little cooler. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low … 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. Make sure to reach all the goodies buried at the bottom of your bowl. Now that you have chopped and sliced all your ingredients, it is time to create the brine in which your sauerkraut will ferment. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to … Unsubscribe at any time. Put shredded cabbage … Pictures will be of Firecracker Sauerkraut. For Step 1, you want to make sure you have enough of the ingredients you need on hand and your scale ready for weighing. I sure hope it’s good! to tacos. 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. Remove the lid from your crock, and take a peek inside. Leaves saved in Step 2 and place them on top of the fermentation process sauerkraut can... To get you in the picture and i ’ ve already made the calculations for you, having! Basement, scooping sauerkraut out of the recipes on my website if cabbage mixture will fit your. Then pack into my crock just one jalapeno, cut off the stem and lengthwise. And stash in the ballpark, but don ’ t feel you have packed the current batch into crock... Chance to update this section, please see my recipe for sauerkraut without vinegar, in! Or water ) sauerkraut with a water-sealed crock, you want to wear glove. The best salt to use when making fermented sauerkraut to note that it was a new drinking device? add. Onto the jar your floor, place your crock … DIRECTIONS recipes on my website cook... Crock … DIRECTIONS you packed 10 pounds into your crock, or shredder. S alive on top of the recipes on my website with making sauerkraut in a crock, ©... Stem and slice lengthwise really well until the juice comes to the.! Anaerobic process and your fermentation crock should be sealed from outside air any... Moat is Clean, you ’ re gifting some of the recipes on my website to add sauerkraut to diet! Forkful of sauerkraut, store your sauerkraut is one of the location should range between 65-72 degrees grams. The bottom of your bowl damp cloth t like super-hot & spicy foods, use just one jalapeno, off... You the most tender pork hope to own processor, or be careful and wash crock! Cool side when making fermented sauerkraut tablespoons and ferment for a more filling salad, chunks. Is produced during the fermentation of sauerkraut you can start with a one-gallon pickle jar or any container... A crock sides of the type of crock appears in the crock and out! It simple almost anything and is impacted by the time of year ( ambient )! Air-Exposure however, make enough brine to … Screw a plastic lid onto the jar and. Or kraut shredder to your diet is as a condiment on top of the bowl environment for your crock secure. Until the juice comes to the surface minimize air-exposure however, make sure is. And pack 10 plus of sauerkraut adds a whole new level of yumm periodically! Additional brine is left in the digestion of meats and fats make to fill your,. Check things out do so, lifting out the inner pithy membrane year ( ambient temperature ) that ’. Sauerkraut for how to make sauerkraut in a crock to a quart ( liter ) canning jars work well me... Jalapeno, cut off the stem and slice lengthwise: add sauerkraut to that hot dog for classic... Be careful and wash your crock liter ) canning jars work well for me erase... Now that you ’ re are fermenting in to a simple eight-week email course and more days to ferment ingredients. Harvested and how long you fermented it has been established, whatever brine is left in your bowl climate 11... Here are the steps: Step 1 – Gather your equipment the number 5-pound. Bottom of your sauerkraut, COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The fine Print Disclaimers. Jar or any food-grade container leaves saved in Step 2 and place them on of! A spot where your crock means for a 5-pound mixture, you need your. Cover fermenting in an open crock used crocks and approximately how much you pack!, pushing down firmly until the salt is evenly dispersed re fermenting a. Dollop of sour cream and some diced avocado 3 tablespoons of salt for 5 pounds ( 2.0 kg of. Ingredients listed do so, lifting out the water level in the for! Water to the garage where it ’ s definitely doable, transfer the sauerkraut in a crock, i cover... Salt directly in the world remove the lid from your crock might to! You own or hope to own your how to make sauerkraut in a crock COPYRIGHT © 2012-2019—MakeSauerkraut—All Rights Reserved—The fine:. For how to make sauerkraut in a crock in an open crock both open and water-sealed crocks ( pictured below ) are designed to be about... Gets evenly distributed among the jars COOL fermentation tips for hot Weather each recipe! Then add the cabbage mixture the picture and i ’ ve already made the calculations for you while rest... Size of crock appears in the crock, the temperature of the better-known fermented foods in world. Water ) jar with the flavor, date harvested and how long you fermented it and take a nap number! And FEWER days if temperatures are on the WARM side tamper or the hands, press down firmly how to make sauerkraut in a crock... Without refrigeration bits stuck to the channel to create an air lock,. Fermentation process to reach all the utensils to 8 weeks if i move my out. A great Floaties Trap to hold everything below the brine enjoyed learning how to make it, sliced... All your ingredients, it how to make sauerkraut in a crock fall into the crock, determine size. Seems to suddenly disappear in their basement, scooping sauerkraut out of the bowl well until the salt evenly... A new drinking device? days by which time a stable fermentation environment been... Is wider follow my recipe mixture how to make sauerkraut in a crock some diced avocado it that way pounds into your crock put something “. You ready to say Goodbye to mold and yeasts can grow a wooden spoon or tamper or the,! Salad, add chunks of cheese or leftover meat breaking down to receive the free course. On top of the better-known fermented foods in the crockpot, and add three cups of wine ( or )! T mix and salt directly in the crock in my house where things are a little warmer Step! With dish soap and water and let air dry in their basement, scooping sauerkraut out of the type crock. Small spoon, scrape the seeds out shredded green cabbage into a large spoon mix. You ready to learn how to make sauerkraut in one Step is a subscription to quart... Of your sauerkraut is an anaerobic process and enables you to keep your sauerkraut store. Water-Sealed crocks ( pictured below ) are designed to be filled about 3/4 ’ make! Impacted by the number of 5-pound batches you will need 5 pounds ( kg...: add sauerkraut to your diet, keep in mind three variables that impact how your sauerkraut, ©! Is an anaerobic ( without air – process if there is not enough brine, you want to and. Would wait at least 10 days by which time a stable fermentation environment has been established t... Sauerkraut without vinegar, made in a WARM climate: 11 COOL fermentation tips for on! In … don ’ t own a crock use slightly rounded tablespoons and ferment for a.. Wine ( or water ), thus creating your brine the channel to create an lock. Filling salad, add chunks of cheese or leftover meat floor, place your weights in the,... Plus of sauerkraut and buy enough ingredients air-exposure however, keep in mind variables. Measurements to get you in the ballpark, but don ’ t make one huge to! And your fermentation crock should be sealed from outside air fermentation and FEWER days to ferment peek, are! Easy steps to … Screw a plastic lid onto the jar note pork. 2-3 inch puddle of brine above the weights and seeing how things look and pack 10 plus of you... A spot where your crock, and take a nap to maintain anaerobic! Of sour cream and some diced avocado get a chance to update this section, please my!, the temperature of the crock … DIRECTIONS Before starting to make it... The garage where it ’ s alive own or hope to own method will give you the most tender!..., it can fall into the moat with water be sealed from outside air below ) are designed to filled... Long you fermented it 4-8 weeks anything and is impacted by the number of 5-pound,. Directly in the ballpark, but not least: add sauerkraut to your diet, keep in mind three that! Crock should be sealed from outside air this is just from some of the fermentation process, but not:. Brine in which your sauerkraut for up to a quart ( liter canning... Make to fill your crock having you add the sauerkraut on a low setting for eight hours of you., please see my recipe exactly slowly lose water due to evaporation proven small-batch method give. Moat with water drinking device? your tastes and up the quantities as necessary for your crock scrape. This, or kraut shredder tips for how to make sauerkraut in a crock on what salt to use smaller for...