What is the best container to make sauerkraut?
The choice of container to pack the cabbage in is important. Old-fashioned earthenware crocks are traditional and are still a good choice as long as they are not cracked or chipped. Food-grade plastic pails that are sturdy and rigid make excellent containers.
Can you make sauerkraut without an airlock?
We’ve made sauerkraut in jars and crocks, with lids and without, with and without airlocks and using special weights or just a plastic freezer bag filled with water for a weight. You can always add some fancy crocks, weights, and airlocks to your game as you get more adventurous in your fermenting forays.
How long should you ferment sauerkraut in a crock?
Then put the lid on the crock. Let ferment at room temperature (about 72 degrees Fahrenheit) for 5 to 10 days. Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to rise above the cabbage leaves by about an inch (so the sauerkraut is completely submerged).
Does sauerkraut need to be airtight?
The first stage of sauerkraut fermentation involves anaerobic bacteria, which is why the shredded cabbage and salt need to be packed in an airtight container. This produces more lactic acid, until the sauerkraut reaches a pH of about 3.
Do I put a lid on my sauerkraut?
It’s also a good idea to make sure to use a clean fork when you dish up sauerkraut. And put the lid back on the jar as soon as possible to minimize the risk of bacteria getting into the jar. Some people like to flavor their sauerkraut with herbs such as dill or caraway seeds.
How do you know when sauerkraut is done fermenting?
At the 7-day mark (5-day if fermenting in a warm environment; 10-day if your home is extra cool), open the jar, pull out the small jar or weight, and smell and taste your sauerkraut. It should start to taste sour and no longer taste like salted cabbage. Its colors should be fading and not bright like fresh cabbage.
Should I stir my sauerkraut?
An occasional stir won’t make a noticeable impact on the final product(probably), but make sure that you stir with a sterilized instrument since the type of environment that’s most conducive to sauerkraut production is also the favored environment of some really nasty bacteria.
Does sauerkraut need to be fully submerged?
left in the bowl on the top. Next, you will need to be sure to keep the cabbage beneath the brine during the ferment. Just be sure that there is minimal oxygen getting to the cabbage and that it is completely submerged.
Which is the best Crock to make sauerkraut?
They are specifically designed crocks in the German Style to make the best homemade fermented sauerkraut with the advantage of a deep gutter moat air lock and glazed weight stones.
How do you get air out of a sauerkraut Crock?
Fill that well with about 1/2 inch of water and then put on the matching lid and you’ve created a water-lock or one-way valve. Bubbles from inside the sauerkraut crock can push their way out, but outside air cannot get into your ferment.
How much cabbage do you need to make sauerkraut?
You’ll be mixing up 5-pounds of vegetables and cabbage at a time. This amount should fit in an extra-large mixing bowl. So you don’t have to work your hands in a bowl of cold cabbage, you’ll find it useful to pull your cabbage out of the refrigerator the day before you plan to make your sauerkraut.
What do you use to make brine for sauerkraut?
You can also use sterile glass plates (clean them in the dishwasher first), cabbage leaves, and brine bags to hold the ferment down. Vegetable pounders or stompers help extract liquid from the cabbage to create the brine.