In the event you have purchased a countertop fermentation crock or have been thinking about purchasing a fermentation crock - here are some instructions for sauerkraut!
As with any recipe, directions - up for interpretation!
Making sauerkraut in a water-sealed fermentation crock is a straightforward process. Here are the simple instructions:

*Clean and sanitize your fermentation crock thoroughly to ensure a hygienic environment for fermentation.
*Prepare your cabbage by removing the outer leaves and core. Slice the cabbage finely or shred it using a knife or a mandolin slicer.
*Place the sliced cabbage in a large bowl and sprinkle it with salt. Use about 1.5-2% of the weight of the cabbage in salt (for example, for 2 pounds of cabbage to 1 teaspoon of salt). Mix the cabbage and salt thoroughly.
*Allow the cabbage to sit for about 10-15 minutes. During this time, the salt will draw out the moisture from the cabbage, creating the brine.
*Once the cabbage has released enough liquid, start packing it tightly into the fermentation crock, pressing it down with your hands or a wooden tamper. Fill the crock up to about 75-80% capacity, leaving some headspace for expansion.
*As you pack the cabbage, the brine should rise above the cabbage, ensuring it remains submerged. If the brine level is not sufficient, you can make extra brine by dissolving 1-2 teaspoons of salt in a cup of water and adding it to the crock.
*Place the weights or stones that came with your fermentation crock on top of the cabbage. This will help keep the cabbage submerged under the brine.
*Seal the fermentation crock by adding water to the moat or rim on the top, creating an airtight seal. Make sure the crock is properly sealed to prevent air from entering. Check the seal every couple of days – you will need to add water as it evaporates.
*Store the crock in a cool place away from direct sunlight. Fermentation will typically take 1-4 weeks, depending on your desired level of sourness. Check on the sauerkraut periodically, ensuring it remains submerged and skimming off any scum or mold that forms on the surface.
*Taste the sauerkraut after a week or so, and if it has reached your desired level of tanginess, you can transfer it to clean jars and store it in the refrigerator. The sauerkraut will continue to ferment slowly in the refrigerator, developing more flavor over time.
That's it! Enjoy your homemade sauerkraut made in a water-sealed fermentation crock. Cheers!
Polly
Comments