Traditional Sauerkraut in a crock Harvest to Crock, Easy step by step
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- Опубліковано 10 жов 2021
- #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 helped my German grandmother make Sauerkraut many times as a kid.
it's a great skill to have for sure.
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 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
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 !!!!
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
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. 😖
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.
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.
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