How to Make Sauerkraut in a Crock
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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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.
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A straight to the point video for making bubbly sauerkraut in a fermentation crock. I am using a Kenley Fermentation Jar 5 Liter.For more detail go to my blo.
Fermenting Cabbage / Sauerkraut in a Harsch Crock Pot Part 1 YouTube
Step 2: Mix and pack the sauerkraut. Add all of the prepped ingredients plus any seasonings and the salt to a large mixing bowl and mix them well with your clean hands or salad spoons. Pack the fresh sauerkraut mixture into a clean fermentation crock, water-sealed crock or large glass mason jar.
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Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour. The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups).
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Step #4 - Give Your Kraut A Loving Massage. After washing your hands, you can dive in and start mixing and squeezing the life our of your shredded cabbage and salt mix. By turning and squeezing, you are helping release the water from the cabbage. Almost immediately, the cabbage will become limp and start to glisten.
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To summarize, the ingredients and equipment needed for making sauerkraut include fresh cabbage, high-quality salt, a crock or fermentation jar, and weights or fermentation stones. These elements work together to create the perfect conditions for the fermentation process to occur, resulting in delicious and healthy sauerkraut. Preparing the Cabbage
How to quickly and easily cook sauerkraut
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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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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Pour the water or brine into the crock just enough to submerge the shredded cabbage. Once you have enough liquid in the crock, add a fermentation weight on top of the cabbage and press down. This will hold your cabbage under the brine, bringing the liquid level up.
StepbyStep Process Of Making Sauerkraut In a Crock Fermenting Crock
Take the largest leaves from one cabbage and lay them out at the bottom of your clean and rinsed out crock pot. Shred cabbage with your cabbage shredder. Add a layer of shredded cabbage over the laid out leaves in the crock pot. Sprinkle some salt (about 2-3 Tablespoon each time) over that and a few juniper berries.
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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.
How to Make Sauerkraut in a Crock [Easy & Delicious Ferment] My
To make sauerkraut, you need just two ingredients: cabbage; iodine-free salt; The amount of cabbage you need will depend on the size of your fermentation vessel. My 1-gallon crock can hold around 5 pounds, so I bought two organic green cabbages that weighed about 2-3 pounds each and I used this Celtic sea salt.
Fermenting Cabbage / Sauerkraut in a Harsch Crock Pot Part 2 YouTube
Fill the water seal (rim around the crock) with water, and place the top on. Set crock in a plastic bin to protect the surface it will be sitting on while fermenting. Let your crock sit in your kitchen at room temperature for 6-7 days before placing it in a dark, cool area for 3 weeks.
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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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Instructions: Clean crock thoroughly with dish soap and water and let air dry. Wash cabbages and remove any outer leaves that don't look good. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Put shredded cabbage in a bowl and sprinkle with salt.
