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!
- 5 pounds of cabbage
- 3 tablespoons sea salt
- 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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