Traditional Sauerkraut in a crock Harvest to Crock, Easy step by step
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- #sauerkraut #shedwarscooking #shedwarsfermenting #shedwarscanning #shedwarsgardening
Let's harvest from cabbage and get it fermenting in a crock. We use a 2% salt to cabbage brine (traditional). You can use a crock for this or put it directly into a canning jar...exactly the same method for either vessel.
After the fermentation is complete we will move from large crock into individual canning jars and can to make shelf stable. This will be a second video however.
If you are looking for a beginner to advanced crock, I recommend this german style (small family business owned in the USA) is come in a small size (great for the beginner) to the advanced 20 Liter (5 gallon): amzn.to/3Py0mgZ
57lbs holy guacamole.
I got the grammarcy mandolin just for this purpose. It's my way of making me make kraut to justify the purchase.
I do 2.5% salt personally and it's perfect.
I've made about 6 or 7 batches so far this year and it doesn't make me nervous anymore.
You ain't joking on the smell. When I did it in the Mason jar, the bubble over was super smelly lol.
Great tutorial
that 57 pounds turned into 20 after cleaning, de coring and tossing the bad leaves....and buggy areas. I've never measured what I produce before (it's part of ShedWars) I had no idea how much volume I actually grow.
I've made kraut several times in a food grade plastic bucket and it worked well and I'll be making it again soon. I just bought a new ferment crock to be more traditional and I'll use a plate on top of the cabbage with a food grade 5 gallon bag with water in it as a weight. I ordered the food grade bags on Amazon. I'll can some and keep some raw in the fridge to eat for a few months. Local farmers in my area will be selling cabbage soon.
that is awesome. sounds like you'll have great gut health!
I think the second problem comes from the sides not being wiped down and cabbage stuck to the sides therefore potentially getting the wrong microbes in the mix or mold on the sides.
defienty anything above the brine line can damage the ferment. good catch
Why does everyone weigh everything, my grandma didn’t have anything and made the best stuff.
for sure, good question. We weigh everything because different salts = different measures. I use Kosher Salt and it's a flake, if you use table salt it's tiny like sand..someone else may use rock salt and it's big like small pebbles. So a teaspoon of all these salts are all different amounts of salt. Your grandma had (or is) making stuff based on her experience...she can look at her hand and know much salt is there and how much to add to her cabbage So let me ask you this, can you just look at your palm and know how much salt to add to a crock of cabbage? Your grandma could but unless she taught you, then you'll have no idea. If you do know I'd love you to give me an estimate of how much salt you'd use and i'll do the math to see how different we are. I've been making sauerkraut for years but I still haven't made it enough to memorize how much to use each time based on feel or touch. I hope I get there someday
@@OldSchoolPrepper yes I can . my grandmother died when she was 98. She started teaching me how to can when I was about 10 and I’m gonna be 65 so I’ve been doing it for a long time. I’ve just never seen anybody way there sauerkraut and salt before we just always eyeball it, and never had a problem that’s always done. It’s the way I learned how to do it.
@@beverlyjett3842 that is awesome so you learned from a pro and now you know but can you see how a newbie would not be able to just eyeball..how would they know even where to begin? weighing gives them exact measures until they can eyeball like you do! ☮
As a TEXAS born,, GERMAN raised,,, super KEWL GROOVY DUDE 😎,,,
I love me some good kraut,,, BUT I have found some spicy kraut from south America,, called CURTIDO!??
VERY TASTY 😋...I myself have 4 brinner buckets from LEM products,,3 for veggies fermentation and 1 for corned beef and pastrami,, meat fermentation,,,I have used crock's for years,,,but the brinner buckets have notches to guarantee no floating,,,, check them out,,,,, and the CURTIDO!!!!!
I will totally check out the fermentation stuff and the cordita. i use LEM products for my outdoor dehydrator. Thanks Kewl Groovy Dude ~ ☮
@@OldSchoolPrepper CURTIDO,,, my bad,,,, just updated the bad spelling,
@scubasmitty5135
I am Romanian and we love kraut too! I have some working now that tasted good today 1 week) but i'll let it go a bit more before putting it in the fridge. After reading your comment, I checked out the brine buckets. I've got to have 1 for my next batch! Thank you for the tip!!
@@bunkyman8097 if you like kraut,, your gonna LOVE the curtido,,, I had to get a bigger Briner bucket (now 2for meat) because I do a LOT of smoking pastrami ,,,, ENJOY the buckets !!!!
This was very helpful. I did well with my first attempt. It has been fermenting since November 12th and looks and smells good. But it has the layer of yeast on top of the liquid. I know it is said to be safe, but how do i get the cabbage out of the crock without the yeast coating it all? Or do i rinse it?
First off, know that the yeast is edible. Just do your best to scrape it off the top. If it's thick enough it will forms kind of a mat which you can lift out in large pieces. I don't rinse the sauerkraut but if you want to, that's ok. I would take a large spoon and start lifting off the yeast and toss it. If some sauerkraut gets in there, that's ok too.
thank you for the video. what kind of crock is that? and size please. where can i get one. thank u
hi Melissa. That particular crock is a Maili Pottery Crock #4 (aka 4 gallon). Maili pottery is no longer made however you can find it for sale at Estate Sales, Ebay, FB market place etc. If you want something right away, I would recommend you go to the Lehman's website (Amish store in Ohio) and look at their crocks. They have quite a few and I have several. I particularly like the HAUSGEMACHT FERMENTING CROCK - 1 GALLON. It has a water chamber lid and works like a champ. It is smaller at 1 gallon but is enough for a small family. I make a lot of pickles in it. Here is the link for all their crocks (all are really good): www.lehmans.com/search?w=crock
Good luck with all your fermenting!
@@OldSchoolPrepper thank u so much
Gratidao, tenho uma panela grande de cerâmica e estava procirando um video ensinando a como usar, alias, se eu poderia usar 😂 muito obrigada!
você é muito bem-vindo!
I just tried my first batch but I used water to make the brine. I noticed after 4 days it doesn’t really have the fermented smelly goodness like my other fermented root veggies. Should I throw it out and start over not using water?
hi Melissa, are you saying you used ONLY water? a brine is Water and Salt mixed. Water only won't do anything except rot....you must have salt to ferment it.
I helped my German grandmother make Sauerkraut many times as a kid.
it's a great skill to have for sure.
That’s a lotta cabbage 😮I love sauerkraut 😊 maybe a wooden baseball bat for the cabbage whacking 😅
actually a wooden baseball bat would probably help! it certainly could be used to push down the kraut (like the wooden pestle I used)...it would be perfect!
@@OldSchoolPrepper I think a youth size would be perfect. I’m still researching as to how I can store kraut long term without refrigeration. Not having much luck. It’ll continue fermenting until it’s too soured to eat. 😖
Good instructional video , thanks for sharing , God bless !
Glad it was helpful! ☮️
Very very informative. thank you
Glad it was helpful! Let me know if you run into any problems