This is something I should have done when we had a basement that stayed cooler. I’m hoping this will work with it being in the house and staying around 72º.
I have two really big crocks that don’t have lids and I bought those when I lived in MO and planned to make sauerkraut but never got around to it. For here, I decided to get a different crock – one that has a lid. I went with the TSM 10 Liter Fermentation Pot.
Fermentation Pot
There were several ways I could have cut the cabbage – by hand, using a mandolin, using a food processor/grater but when I thought of chopping 4 to 6 heads of cabbage, I decided to get this cabbage slicer. I’m so glad I did . . it made the job so easy and didn’t take much time at all. I started with 4 heads of cabbage but wish I had bought 5 or 6 heads. I think I could have used at least 5 heads.
Cabbage
You can see the liquid in with the cabbage. That’s just the liquid out of the cabbage. I massaged and mashed til there was enough liquid to cover the weights.
Cabbage
Then it was time to put the lid on, seal it and wait . . for 2 weeks . . no peaking, no removing the lid. Can I do it?
I’m so anxious to see if it works, how it tastes and how much sauerkraut we end up with.
Diana in RR,TX says
Sp according to my book-probably 3 – 4 weeks, once it stops bubbling it’s ready.
Off to pick up Dad and take him back to his apartment!!!!!
Diana in RR,TX says
Sp according to my book-probably 3 – 4 weeks, once it stops bubbling it’s ready.
Off to pick up Dad and take him back to his apartment!!!!!
Judy D in WA says
Sauerkraut making is one of my fondest memories of my Great Granny. She had the big mandolin and oh how I wanted to push that head of cabbage through and slice it. But not one time did I get to. I remember going into her fruit house-her giant, well insulated storage room where all the canning jars empty and full and the freezer lived-and smelling the sauerkraut. Even today when I open a jar of the not as good store bought stuff I see the crock in the fruit house and smell the kraut.
Best of luck with yours. I can’t wait to find how how delicious it is.
Sherrill says
So what will you do with it when it’s finished? Can it? One of my fav meals is pork roast cooked with sauerkraut but I never make it since it’s just me. We had mashed potatoes to ’round out’ the meal!! HA
SaraF says
sauerkraut, fried potatoes, and fried smokies – or fried kielbasa sausage. Yum! My idea of comfort food. And I’m not even of German origines.