How to Make Sauerkraut
|June 12, 2012 - GrowOrganic
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…
In our video you’ll learn how to make superb sauerkraut. We carry the original Bolsaweic fermentation crocks because they’re the best for step-saving, clean fermentation, and an appealing sauerkraut. Why did we select the Bolsaweic 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. * Bolsaweic crocks come with weighting stones, instead of a…
Hi I'm Wendy Van Wagner and I'm Joe Meade and welcome to the "In The Kitchen" cooking school. Today were going to be making sauerkraut using a Harsch crock. So to begin you wanna make sure you have all your ingredients in front of you, you want to have a really large bowl to toss your shredded cabbage and salt, you want to have some sort of pounding device. These are traditional wooden pounders you wanna make sure you have plenty of sea salts and then if you want to add any flavoring to your sauerkraut you can choose caraway seeds you can choose juniper berries or you could just make it traditional with salt and cabbage and also you wanna have a good recipe to depend on this sauerkraut book has the history of sauerkraut as well as some good recipes to choose from. We'll be using one of three sizes of the harsh crocks today now theres a five liter a ten liter and a twenty liter. So the first thing you wanna do is peel down your cabbage if there's any bruised or damaged leaves on the outside and you really make sure that you do get all of the bruised leaves off as well because you're not going to be washing the sauerkraut everything inside is clean because it's wrapped up. With the leaves you wanna cut the core out before you start slicing it. You always want to start with organically grown cabbage they have much higher sugars which allows the lacto fermentation process to get going. So when you get ready to shred make sure you have a really sharp knife. So when you're slicing make sure you get it as thin as you can if you keep your fingers back rather than flat when your holding it, its much safer as you won't cut the ends of your fingers, so you pull your fingers, you pull your fingers back and allow them to form a guide for the blade and that allows you to slice the cabbage very thin or you can use a traditional sauerkraut cutter. Every recipe that you'll encounter for making lacto fermented vegetables calls for different amounts of salt. The most important thing is it needs salt so for this twelve pounds were going to go with a standard recipe of four tablespoons of salt. So what Im going to do is mix this up really well so here's our traditional sauerkraut pounder you want to just take it and start pounding the cabbage I like to rotate the bowl as i'm pounding to get every possible angle if you don't have one of these pounders you can use a coke bottle or a meat pounder. With an emphasis on cleanliness it's always great to rinse your crock before you pack your vegetables in it now this is the Harsch crock it's got this great fitting lid and then it has weights that are already inside well just pull those out this has all been rinsed. So you want to start packing your cabbage into the Harsch crock and we're going to start pressing it to get the liquid to rise to the top and we're going to continue to press the cabbage down into the crock until liquid starts to come up over the top of the cabbage that's when we know it's time to place in the ceramic weights you get the liquid up over the weights and once your there were ready to put the lid on and seal the crock. Once you add the lid you can see that there's a little space and you add water along the ring and that seals it. So now your ready to put your crock away and let the vegetables begin to ferment you do want to check the water level from time to time to make sure that you're not going below the seal. Find a nice out of the way place where the temperature's relatively stable sixty to seventy degrees is recommended. So after four weeks time your going to be ready to enjoy your delicious sauerkraut, oh thank you yyuummm! Thanks for growing organically and eating organically too.
Categories: Homesteading Books
October 10, 2014 - Peaceful Valley
August 5, 2014 - Meredith Cherry
March 18, 2014 - Stephanie Brown
December 10, 2013 - Charlotte from Peaceful Valley
December 5, 2013 - Charlotte from Peaceful Valley
October 1, 2013 - Charlotte from Peaceful Valley
August 27, 2013 - Charlotte from Peaceful Valley
January 29, 2013 - Charlotte from Peaceful Valley
January 15, 2013 - Charlotte from Peaceful Valley
, 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.
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?
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,