Your video hasn’t had many views but this is EXACTLY what I’ve been searching for as a first tome fermenter 😂 and I couldn’t find it!! Finally a week after I put my kraut in the crock, TH-cam suggests this video to me. 🙄 Looks like you have the same Humble House crock I do. Mines been in the brine for a week, gonna give it 7 more days, really hoping I didn’t screw it up! Thanks for the video!
That is awesome, I will send out some good vibes to your kraut crock! Let me know how it turns out; listen for the bubbles and don't forget to check your water lock since the weather is getting dry.
When making sauerkraut, you should massage the salt into it in a bowl for a little while to release the juices before putting it in the crock. That'll help with getting more juices and not having to use a brine. Let it sit in the bowl for like 20 minutes and come back to it. You'll have a lot of juices. Another thing that's very helpful with not getting mold growth, would be to fill the crock as full as you can.
tip: use 3 or 4 whole cabbage leaves to put it between the shredded cabbage and the ceramic weights so you create a better sealing and avoid mold or bad bacteria, i got the same one but in red and its amazing...
This crock in the video is a 5 liter and I can easily fit about 3 medium size cabbages. You can really pack a lot in there after the salt has wilted cabbage. Just remember you have to jar the kraut and keep it refrigerated after its really, so I would only make as much as my refrigerator can handle.
Thank you. How long do you keep it in the crock? I am getting my 1st fermentation crock to make raw sauerkraut. I pay 12 bucks a container at Whole Foods. Figured I can save money.
It depends on what temperature the room is. My house is typically 65 F and it takes about 3 weeks for a very sour kraut. In the summer when the room is more around 75 F it might only take 2 weeks.
Your video hasn’t had many views but this is EXACTLY what I’ve been searching for as a first tome fermenter 😂 and I couldn’t find it!! Finally a week after I put my kraut in the crock, TH-cam suggests this video to me. 🙄 Looks like you have the same Humble House crock I do. Mines been in the brine for a week, gonna give it 7 more days, really hoping I didn’t screw it up! Thanks for the video!
That is awesome, I will send out some good vibes to your kraut crock! Let me know how it turns out; listen for the bubbles and don't forget to check your water lock since the weather is getting dry.
When making sauerkraut, you should massage the salt into it in a bowl for a little while to release the juices before putting it in the crock. That'll help with getting more juices and not having to use a brine. Let it sit in the bowl for like 20 minutes and come back to it. You'll have a lot of juices. Another thing that's very helpful with not getting mold growth, would be to fill the crock as full as you can.
I heard sauerkraut is good to eat after 7 days and you saying 3 weeks ? why?
tip: use 3 or 4 whole cabbage leaves to put it between the shredded cabbage and the ceramic weights so you create a better sealing and avoid mold or bad bacteria, i got the same one but in red and its amazing...
That's the crock I'm about to order from amazon so I wanted to see it in action. Thanks! 👍
Got the exact same container for Christmas. Thank you for the video will start making mine very soon!!
Hi there. What size (capacity) is ur fermentation crock? Thanks!
It is a 1.3 Gallons or about 5 Liters. I hardly ever fill it to the top.
Do you ever water bath your sauerkraut for safe keeping ?
So for a 10l pot how muxh cabbage do I need?
This crock in the video is a 5 liter and I can easily fit about 3 medium size cabbages. You can really pack a lot in there after the salt has wilted cabbage. Just remember you have to jar the kraut and keep it refrigerated after its really, so I would only make as much as my refrigerator can handle.
Thank you. How long do you keep it in the crock? I am getting my 1st fermentation crock to make raw sauerkraut. I pay 12 bucks a container at Whole Foods. Figured I can save money.
It depends on what temperature the room is. My house is typically 65 F and it takes about 3 weeks for a very sour kraut. In the summer when the room is more around 75 F it might only take 2 weeks.