I received this Fermenting Crock from my husband for Christmas and I am so excited!! Up until this weekend, I have only ever used mason jars for my ferments. On Saturday morning, the kids and I headed to the Farmer’s Market and I brought home 5 pounds of cabbage (among other things) to make a sauerkraut! But, before I get to that, let me walk you through what makes this crock so cool.
This particular crock is 5 liters. A whole gallon, friends. That is a lot of fermented food! For the record, you can get a 50 liter crock. FIVE ZERO! Where would someone put that thing? Anyway, this crock is a nice, big vessel with two stone weights and a heavy lid.
The weights are placed on top of whatever it is you are fermenting to keep it below the brine. After I washed all of the parts and pieces (which are heavy, by the way), I got started on making my sauerkraut.
I used my food processor to shred my cabbage this time because I had a lot of cabbage to get through. As I completed shredding one head of cabbage, I put it in the crock and sprinkled in a Tablespoon of salt and mixed it up with my hands to let it start macerating. In hindsight, I should have mixed all of the cabbage and salt in a big pot and then added it to the crock. That would have made packing it down a lot easier!
As you can see, two heads of cabbage comes nearly to the top of the crock. I still had another head of cabbage to add! Don’t worry, it all fit. As I added a head of cabbage, I added another Tablespoon of salt and mixed.
Once all of the cabbage and salt was in the crock, I used my hand to pack it down and release the brine. If you don’t see a lot of brine, wait 10 minutes and pack it down again. The brine will come.
Once I had a decent amount of brine, I added the stones to the crock. I was a bit nervous (this being my first time and all) that there wasn’t enough liquid, so I added a bit of filtered water to ensure the stones were covered adequately.
This is probably my favorite part of the crock. There is a trough where I am to add water to create an air lock!! Yippie! (I am such a fermenting nerd.)
And there we have it, friends. The lid is put on and the air lock is created. If you look closely, you can see a little notch in the lid. This is where bubbles escape. When the ‘kraut really gets kicking, I may take a video for you! For now, I pushed it back into a corner of my kitchen and I wait. For TWO WEEKS! I am not even supposed to crack the lid to peek. So, I will be patient and wait.
Stay tuned for the end result. I am sure it will be fantastic! I just love my new crock!
Sauerkraut (Recipe for a 5 liter stoneware crock)
5 pounds of cabbage
3 tablespoons sea salt (buy here)
Shred cabbage and layer it, with salt, into your crock. Pack it down to release the brine. Add weighted stones and add filtered water if needed. Add water to the trough and place the lid on top to create an air lock. Wait at least 2 weeks before tasting. However, you can let it continue to ferment for up to 6 weeks.
How do you like to make your sauerkraut?
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