Thursday, March 3, 2016

Making Saurkraut


I have been wanting a crock like this for years!!!!! Well, I finally decided to just order it. Mine is an Ohio Stoneware ceramic crock. I ordered it from Red Hill General Store on line. This is a 1 gallon crock with a preserving cover and preserving weight. All three pieces were $38.97 and the shipping charge was $29.85 for a grand total of $68.82. I did my research and this is by far the lowest price I could find for a high quality crock made right here in the USA. 
I have been wanting to make my own Saurkraut for so long. I wanted to be able to try many different kraut recipes that use little to no salt. Another goal I have is to make my own low salt or salt free vegan Kimchi. 
I'm happy to say that my very first batch of Saurkraut was a success. Here is my very simple recipe:

LOW SALT SAURKRAUT
By rawlivingandlearning.blogspot.com

1 large head of green cabbage
4 medium carrots
1/2 tsp of Real Salt
2 Tbsp caraway seeds
Procedure:
Sanitize the crock, lid, weights, and a large stainless steel mixing bowl with boiling water. Allow to cool.

Meanwhile, wash the cabbage and carrots. Remove 3 large outer leaves from the head of cabbage. 

These will be used to cover the kraut prior to placing the preserving stones on top of the mixture. Using  my Titan hand shredder, I shredded the carrots.
In my large food processor I shredded the head of cabbage then placed the cabbage and carrots in a large, sanitized, stainless steel bowl. Next I added 1 teaspoon of Real Salt. 
With a large wooden spoon I began to mash the cabbage and carrots to create the brine. Then I added the caraway seeds, scooped the seasoned cabbage and carrot mixture into the fermenting crock and proceeded to mash some more until the brine juice became visible.
The next step is to cover the kraut with the 3 outer leaves of cabbage that were set aside prior to shredding the cabbage. Make sure that the kraut mixture is completely covered in brine then place the weights on top and cover crock with the lid. Be sure to clean off the inside of the crock with a paper towel so that no pieces of vegetables are stuck to the sides---these could mold and potentially ruin your batch of kraut. 



I allowed mine to ferment for 7 days. I checked it twice during this time to make sure that no mold was growing. If the kraut produces a foamy film along the sides of the weights simply spoon it off and discard. This is just a natural process during the fermentation. 
This batch gave me two large jars of kraut. Loosely cover the jars with lids and store in the refrigerator. 



I'm extremely satisfied with the taste of this Saurkraut and am happy to say that the children and hubby loved it! I'm so pleased that I can now provide my family with a healthy and delicious supply of probiotics for very little cost.

+JMJ+ Today I am grateful for my new crock and that I have mastered the art of fermentation 🤗













3 comments:

kelli said...

Mmmm I love raw kraut! Great timing because cabbage is on sale now for St. Patty's Day. Since I don't have a nice crock I just make mine in big mason jars. Happy to see a post from you!!! Xoxoxoxo

thehomeschoolingdoctor.com said...

I have a Harsch crock and love the taste of my sauerkraut. I've also used some of the special jars, Pickle-It (?). I like my crock the best but it's just SO big! Yes, like Kelli said--good to see a post!

Terri

Elizabeth said...

Thanks ladies!!!! I've missed you guys!

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