We used to make it in #10 and #12 crocks when i was growing up. I used to think it stunk while it was fermenting. But i love it now as an adult. Love your videos.
I add a pinch of salt until it tastes like the sea. But, in a pinch you could just add plain water. The low pH is really stable after mine got dry (after~ 2wks). I rarely take kraut past the 2 wk mark anyway so it’s just a tip/for reference.
Instead of expensive yuppie German crocks for a HUNDRED DOLLARS or more, go to your local thrift store and buy cookie jars (any size you want) with straight sides and room for a weight. less than five bucks for an equally serviceable kraut crock.
@@ericsprado4631 Who’s buying crazy expensive crocks? All natural ceramic crocks are cheap and I’ve found all of mine at thrift stores. Ad for cookie jars, if they’re ceramic and you’re sure of the origin they can work, but “cookie jars” is a vague description and they can be made with lots of different materials not necessarily designed or safe for fermentation.
We used to make it in #10 and #12 crocks when i was growing up. I used to think it stunk while it was fermenting. But i love it now as an adult. Love your videos.
Nice and precise. Can I use a jar with a 1-way valve to ferment or does it need access to oxygen?
The crock I acquired has a brass spigot at the bottom. Will the spigot react with the kraut causing any problems?
Is the water you added to cover at the end plain or salted?
I add a pinch of salt until it tastes like the sea. But, in a pinch you could just add plain water. The low pH is really stable after mine got dry (after~ 2wks). I rarely take kraut past the 2 wk mark anyway so it’s just a tip/for reference.
If you make it airtight at the start are you less likely to get the mold?
Needs oxygen to ferment.
did not know, cool
LOL "Chefs like clean edges" while using a rock to weight the cabbage we just took to pound town
It’s a rustic prep😂. The clean edges thing is real though, I have friends that will freak out if they see torn label tape.
Instead of expensive yuppie German crocks for a HUNDRED DOLLARS or more, go to your local thrift store and buy cookie jars (any size you want) with straight sides and room for a weight. less than five bucks for an equally serviceable kraut crock.
@@ericsprado4631 Who’s buying crazy expensive crocks? All natural ceramic crocks are cheap and I’ve found all of mine at thrift stores. Ad for cookie jars, if they’re ceramic and you’re sure of the origin they can work, but “cookie jars” is a vague description and they can be made with lots of different materials not necessarily designed or safe for fermentation.
5lb of cabbage 3 T
Mallet joke need something bigger