How to Make Sauerkraut

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organic gardening / videos / How to Make Sauerkraut

How to Make Sauerkraut

June 12, 2012 - GrowOrganic

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Make sauerkraut in a fermenting crock

In our new video, How to Make Sauerkraut, Wendy Van Wagner (owner of In the Kitchen in Nevada City, California) and Joe Meade show us how simple it is to prepare sauerkraut at home. Assemble your ingredients: a large bowl, sea salt, a pounder, and a sharp knife. If you want to add seasonings use caraway seeds or juniper berries. Use organic cabbage for two reasons: 1) it has more sugars than conventional cabbage, so the lacto fermentation gets going faster, and 2) conventional cabbage is often grown…

The right sauerkraut crock saves you work—how to choose the best crock for your kitchen

In our video you’ll learn how to make superb sauerkraut. We carry the original Harsch fermentation crocks because they’re the best for step-saving, clean fermentation, and an appealing sauerkraut. Why did we select the Harsch crocks? * The crocks are easy to clean. * The stoneware absorbs hardly any water, so mold cannot build up. Mold would affect the taste and preservability of fermented vegetables. * Harsch crocks come with weighting stones, instead of a wooden board…

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Categories: Homesteading Books, Food Preservation, Food Processing & Preservation, Canning Supplies, Fermentation Supplies

RT Irmen Says:

Jun 14th, 2012 at 4:27 pm

I started making sauerkraut last year and enjoy the homemade product and the ease of making it (I do have a Harsch Crock). Have used shredded beets and carrots to add to my cabbage. Enjoyed your video and will try “pounding” the cabbage before putting it into the crock (I have been adding the shredded cabbage to the crock and punching it down with my fist, turning it, punching it, etc., until I have enough liquid to cover the cabbage).
I enjoy the gardening videos on your site as well. Thank you.

Cece Says:

Jun 17th, 2012 at 1:05 pm

Once the kraut is done, do you have to put it in the refrigerator? If so, how long do you think it would last, for those who won’t be using it up rapidly?

Amy Says:

Oct 10th, 2012 at 1:33 am

kombucha with a snack, sauerrc3bcben with sepupr and so on.c2a0 You can even check out my recipes for real sauerkraut and Moroccan-preserved lemons.c2a0 Since fermented foods comprise such a large portion of our diet,