How Many Servings in a 10 Can of Sauerkraut
Tangy, crunchy, and probiotic, this bootleg sauerkraut recipe is the perfect gut-friendly condiment! Otherwise the same every bit my no-pound recipe, this kraut is made in a stoneware crock for the ultimate in large batch fermenting. I've included my all-time troubleshooting tips and a free video to walk you lot through the fermentation process!
Want to make homemade sauerkraut in a stoneware crock?
It's a super fun and beautiful process!
Non to mention, it'south the ultimate in batch cooking because y'all're making a whole agglomeration at a time in a big, beautiful crock.
At our business firm, we have both a ane-gallon and iii-gallon crock from Ohio Stoneware. I feel such satisfaction when I fill them upwardly with sauerkraut or other fermented foods.
And of course… we relish the health benefits of those fermented foods. The probiotics in sauerkraut are oh-so-good for the gut. Just a few tablespoons of the juice with a meal is the best digestive aid around. (No more antacid tablets!)
I could consume gobs of kraut… and making it in a crock ensures that we have plenty around. 🙂
Ready to make some together?
Ingredients
- Cabbage – Choose organic whenever possible. They will not merely be more than salubrious and contain more nutrition overall, but organic farming disallows the use of pesticides which would otherwise interfere with the fermentation.
- Ocean salt – Nosotros recommend unrefined, fine-grain sea salt such as this ancient ocean salt from Redmond Real Salt. Don't utilize standard table table salt. It has added iodine and anti-caking agents. The iodine is antimicrobial and can foreclose a good fermentation.
All-time Fermenting Vessels
Special thanks to Ohio Stoneware for supplying the 1-gallon crock I used for the video. Their U.s.-fabricated products are fantastic and affordable. In addition to the style I used in the video, they likewise accept larger traditional mode crocks with a water gutter to go on them air-tight (nosotros have a 3 gallon size of that fashion). You can follow my instructions for this no-pound sauerkraut for smaller quart-jar/stonemason jar quantities.
Y'all tin follow the recipe below with any fermenting container(southward). Drinking glass jars or bowls are all-time; avoid plastic, every bit the acids in the fermented foods may leech plastic into your nutrient.
However, if you want to do it in a stoneware fermentation crock equally I've done, here are the supplies yous need:
- Complete 1-gallon kit from Ohio Stoneware — includes crock, weights, and lid
- i-gallon crock from Ohio Stoneware
- Lid for ane-gallon crock from Ohio Stoneware
- Prepper Pro (optional; helps pack the cabbage down into the crock tightly)
- Ohio Stoneware weights for 1-gallon crock
Homemade Sauerkraut Directions
Notice the finished texture of my batch of sauerkraut, to a higher place. Information technology should be salty, sour, crunchy, with a yellowed color. Continue an heart out for these characteristics when you follow the directions below.
1. Combine the shredded cabbage (or thinly sliced cabbage) and bounding main salt in a big bowl. Stir. Taste and ensure it tastes pleasant but a scrap on the salty side.
2. Cover the bowl with cheesecloth or a lite material and allow it sit for 30 minutes or an hr to get juicy. (The salt will brainstorm pulling wet out of the cabbage.)
3. Using the Prepper Pro or another utensil, pack well into a make clean ane-gallon crock to 2/three or iii/4 total.
iv. Place a few cabbage leaves on the peak of the mixture, followed by the weights. Then put the chapeau on the crock.
5. Let ferment at room temperature (nigh 72 degrees Fahrenheit) for v to 10 days.
6. Check within the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to keep the sauerkraut completely submerged. If cabbage mixture has lifted in jar and has created air pockets in the mixture, pack it back down. Skim off any mold or fuzz that develops on acme (everything below the brine should be fine).
7. The fermentation procedure may proceed faster at warm temperatures or if cabbage pieces are small. The mixture will be bubbly, and the vegetables will soften. Stop the fermentation when you like the flavor and texture. (Nosotros like ours best with a fermentation fourth dimension of near 5 to 7 days.)
eight. Move the unabridged crock to a refrigerator or cold storage, or transfer to smaller jars first.
ix. Ensure the sauerkraut is submerged in alkali even in cold storage to avert unwanted bacteria from forming. If it ever goes dry, add together salt water or kraut juice from another batch until all fermented cabbage is covered.
10. Yous can eat correct away or allow it age more in common cold storage. Repack well each time you arrive and out of the container. Enjoy!
Sauerkraut FAQs
If you're new to lacto-fermentation, it can be intimidating. Is it prophylactic? Volition your kraut spoil? Hither are some tips to boost your confidence and aid you stay on the correct track.
My sauerkraut doesn't take enough liquid to submerge the mixture, even after 24 hours. What should I do?
Tamp the mixture down as far equally it will go. Dissolve 1 teaspoon of a mineral-rich salt into 1/2 cup of pure, uncontaminated h2o, and cascade to comprehend.
My sauerkraut is producing way too much liquid — information technology leaked and spilled everywhere. What should I practice?
Information technology is a proficient idea to keep a towel under the jar in instance of liquid leaking out. If the mixture does leak, open the jar and remove some cabbage (just not juice if you lot can aid it) to lessen the book in the jar.
My sauerkraut won't stay down. What should I do?
Every day, tamp it dorsum down to release the air bubbling lifting the mixture up. You lot want to proceed it submerged. Feel free to employ fermenting weights to help, or fifty-fifty half of an apple wedged down into the jar to keep the mixture covered by alkali.
Help! I don't come across whatever bubbles in my sauerkraut.
Await for other signs of fermentation, such equally texture changes, color changes and the whole mixture starting to develop sourness from the lactic acrid that's produced. If you lot're seeing these signs, all is well. If you're not, is your ferment kept in a warm enough place to allow the beneficial bacteria to thrive?
I think I see mold in/on my sauerkraut. Is it safe to eat if I skim information technology abroad, or should I toss the whole matter?
It depends. Please reference this postal service for preventing mold during fermentation, and what to exercise if it happens.
How can I tell if my homemade sauerkraut is spoiled or not?
Trust your olfactory organ! Though be aware that if it repels y'all but is not spoiled, it might be because y'all're unaccustomed to fermented foods and demand time to adapt to a new normal. If you aren't sure, y'all can take a little sense of taste and see how it goes. Information technology's e'er OK to be on the safe side and compost the ferment or feed the chickens with it.
Check out this #AskWardee for the signs that your ferment is on the right track. And here are difficult and fast signs that a ferment has gone wrong:
- It's moldy. Pinkish or fuzzy is non good.
- It'southward mushy.
- Its aroma repels you because information technology'south putrid or rotten, non just sour. Your nose KNOWS this!
- When you taste it, it gives y'all an upset tummy. (Don't confuse this with a healing reaction, though.)
Any time you get into a jar, repack it advisedly to keep all food submerged and nether protection of alkali.
How can I tell if my sauerkraut is done?
Get ahead and open up information technology up and olfactory property and taste it! No 2 ferments are going to be exactly akin — this is a flexible procedure and you really have to open the jar and dig in to see what's going on in in that location. I hash out the typical signs of a finished ferment in this article.
Other Fermented Vegetable Recipes
- Unproblematic, No-Pound Sauerkraut
- High Vitamin C Sauerkraut
- Bootleg Kimchi: An Easy Korean Sauerkraut Recipe(pictured above)
- Old-Fashioned, Crunchy, Fermented Garlic-Dill Pickles
- Lacto-Fermented Carrot Sticks
- Lacto-Fermented Turnips & Beets
- v-Spice Apple Chutney {lacto-fermented!}
- Spontaneously Fermented Sparkling Apple Cider {fall's easiest ferment!}
- Homemade Raw Apple tree Cider Vinegar Recipe
- Fermenting Trouble Shooting FAQ's
Do you make fermented foods in crocks? Please share your tips in the comments! And please requite us a rating on the recipe carte below. Then snap a photo of your homemade sauerkraut and tag us on social media!
In the video, I mentioned my Costless Fermenting Formulas Cheat Sail — it'south a gift from me to yous. Here's a link to that.
Homemade Sauerkraut In A Stoneware Crock
You'll love making sauerkraut at abode in your stoneware crock! The probiotics in sauerkraut are oh-so-skilful for the gut. Just a few tablespoons of the juice with a repast is the best digestive aid around. Makes approximately 1 gallon.
Prep Time 45 minutes
Fermenting Time five days
Total Time five days 45 minutes
Servings 128 servings
Calories 4 kcal
- 5 pounds fresh organic cabbage - shredded (reserve a few make clean outer leaves)
- iii tablespoons bounding main salt
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Combine the shredded cabbage and body of water salt in a big bowl. Stir. Gustation and ensure information technology tastes like salty cabbage -- still pleasant merely a chip on the salty side.
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Cover the bowl with cheesecloth or a low-cal material and permit information technology sit for xxx minutes or an hour to get juicy. (The salt will begin pulling moisture out of the cabbage.)
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Pack well into a clean one-gallon crock to 2/three or three/4 full. (I utilise the Prepper Pro to pack the cabbage down tightly.)
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Place cabbage leaves on the top of the mixture, followed past the weights. Then put the chapeau on the crock. Allow ferment at room temperature (almost 72 degrees Fahrenheit) for v to ten days.
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Check inside the crock a few times in the start 24 hours to ensure that the cabbage has released enough juice to rise to a higher place the cabbage leaves by about an inch (so the sauerkraut is completely submerged).
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In about a week, check the sauerkraut to see if it's done. It should be salty, sour, crunchy and transformed from cabbage to kraut! (See video above for texture instance.)
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Motility the unabridged crock to a refrigerator or cold storage. If it's as well large, transfer the kraut to smaller jars that will fit your cold space.
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Ensure the sauerkraut is submerged in brine even in cold storage. If it ever goes dry, add salt h2o or kraut juice from another batch.
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You can swallow right away or let it age more in cold storage.
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Repack well each time you make it and out of the container.
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Enjoy!
The fermentation process may continue faster at very warm temperatures or if cabbage pieces are minor. If cabbage mixture has lifted in jar and has created air pockets in the mixture, press the mixture back down to remove air holes. Skim off any mold or fuzz that develops on top (everything beneath the brine should be fine).
Nutrition Facts
Bootleg Sauerkraut In A Stoneware Crock
Amount Per Serving
Calories 4 Calories from Fat nine
% Daily Value*
Fatty 1g 2%
Saturated Fatty 1g 6%
Sodium 167mg vii%
Potassium 30mg 1%
Carbohydrates 1g 0%
Fiber 1g iv%
Sugar 1g ane%
Protein 1g ii%
Vitamin A 17IU 0%
Vitamin C 6mg 7%
Calcium 7mg 1%
Fe 1mg 6%
* Percentage Daily Values are based on a 2000 calorie diet.
Free Fermenting Formulas Cheat Sheet
If you like this, then y'all'll beloved my Gratuitous Fermenting Formulas Cheat Sheet.
It'southward a free gift for you lot. It'due south where I share formulas for all kinds of ferments, beverages and salsa and kraut and pickles and savor, oh yes. So you can create your own safety to eat, delicious, yummy, salubrious, fermented foods.
Click here to grab it.
This post was featured in 60 Piece of cake and Nourishing Picnic Recipes and 39 Nourishing Postpartum Freezer Meals To Ready While You're Pregnant.
This mail was originally published and written by Wardee Harmon on 8/23/16. It was updated and republished on 4/28/21.
Nosotros only recommend products and services we wholeheartedly endorse. This post may incorporate special links through which we earn a modest commission if you lot make a purchase (though your price is the aforementioned).
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Source: https://traditionalcookingschool.com/food-preparation/how-to-make-sauerkraut-in-a-stoneware-crock/
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