PDA

View Full Version : Making Sauerkraut with a Harsch Crock



Amigatec
01-01-2013, 12:14 PM
I didn't see this posted anywhere on here, but sauerkraut is a natural side to go with sausage. And here is a simple easy way to make it yourself.

You don't have to buy a special crock, any stoneware crock will work. This is a 10L model I am using.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-36.jpg

The advantage to this crock is the airlock at the top.
This keeps the air and insects out of the crock.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-1.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-7.jpg

The lid uses a hole to let the air out.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-5.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-32.jpg

It also comes with weights to hold the cabbage down.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-3.jpg

Ok since you are dealing with fermentation, it's very important to make sure EVERYTHING is sterilized. You don't want any stay bacteria growing in the crock. I like to use bleach water myself.

Also you want to select the best juiciest cabbage you can find. I have used store boughten before, but it is normally dry inside when you get it. Homegrown is MUCH better. Also don't use Table Salt with this, it has Iodine and it will kill the fermentation process, use only Sea Salt, or Pickling Salt.

Ok after you have selected the cabbage and the salt, start by cutting and shredding the cabbage. I use the Kichenaid with Shredder.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-21.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-17.jpg

Start by mixing the salt with the cabbage, the ratio is roughly 5lbs cabbage to 3 Tbs salt. Here I am adding salt as I go, it is important to ensure that every piece of cabbage has been salted.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-24.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-8.jpg

And pack it down to squeeze all the air out.
I am using a plastic masher here, so it doesn't react with the salt.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-25.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-10.jpg

Keep adding cabbage and salt until it is full.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-28.jpg

Next add the weights.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-14.jpg

Cabbage will make it's own brine, but if the cabbage is to dry it will not make enough to cover the cabbage. In that case you will have to make a little extra. Start with 1 TBs salt to 1 Cup water, and bring to simmer to dissolve the salt. After that add a little ice to cool it back down.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-30.jpg

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-31.jpg

Here the crock is full.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file.jpg

Next find a place to sit this in the house, not to warm and not to cold, a closet or a back room will be fine.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-33.jpg

And add water to the top air lock at the top.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-34.jpg

Let it sit for 6 to 8 weeks checking on the water every couple of days.

When you think it is finished, remove the lid and you will probably find some "bloom", just remove this.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-37.jpg

It's ready to eat, cook or can.

http://i14.photobucket.com/albums/a318/amigatec/Sauerkraut/file-39.jpg


The Harsch Gairtopf Miracle Fermenting Crock Pot can be purchased on-line, and comes in several sizes. Or you can use any stoneware crock and a dinner plate for a weight. One method is to use a 1 quart mason jar filled with water on top of a plate as a weight. If you use a regular crock keep it covered with a towel. During the Fermenting process you will notice the smell of cabbage, this is normal.

You can add withever you want to crock, purple cabbage, carrots, spices, you can use this method to Ferment green beans or other veggies, but the process will vary somewhat.

ENJOY!!!

tomshoots
01-01-2013, 07:23 PM
Nice!! I'd give that a whirl if my sweetie liked kraut as much as I do. That's cool though. Thanks for sharing!

Vermin99
01-01-2013, 08:01 PM
Nice, I'll have to look into that. Thanks for sharing!!!:thumbs up::thumbs up: