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How to Make Sauerkraut in a Traditional Crock

How to Make Sauerkraut in a Traditional Crock

Homemade basic sauerkraut used to be a staple in every home.

As a society we have gone outside the home for most of what we need and want in our lives. Food, music, health care, clothing. It’s all acquired from outside of the family and community. So what happens when we jam on the dulcimer in the evening, sew some of our own clothes, and make our own medicine? On so many levels, it awakens us. To mix homemade and homegrown into as much of our lives as possible – even in the littlest things – can change so much. In my humble opinion, fermented basic sauerkraut is one of those little things.

Basic sauerkraut is the gateway of fermented foods. It’s straightforward and simple, the ingredients are inexpensive, and the reward is fairly quick. It is wonderfully sour, slightly crunchy, and fantastic loaded onto a big sandwich for a burst of flavor or eating right out of the jar as a daily probiotic. (Basic sauerkraut is the stuff of warm Reuben sandwiches!) We love it so much we sometimes make it in large batches. If you are even slightly adventuresome, you will find it enjoyable, too.

The idea of culturing vegetables actually first originated as a way to preserve food so it could be stored without the need for refrigeration. In the old days, usually in the fall seasons, Eastern European families prepared for winter by making several barrels of cultured cabbage, enough for the entire family to eat for many months.

How to Make Sauerkraut in a Traditional Crock

Homemade basic sauerkraut used to be a staple in every home.As a society we have gone outside the home for most of what we need and want in our lives. Food, music, health care, clothing. It’s all acquired from outside of the family and community. ...

Author
Lehman's

Ingredients

  • Cabbage
  • Sea salt (about 3 Tbsp per 5 lb cabbage, or 2 tsp per pound)
  • 3–4 tsp caraway seeds (optional)
  • Salt water, if needed (1 Tbsp salt per 2 cups water)

Directions

  1. Remove damaged outer leaves and trim the core from the cabbage.
  2. Weigh the trimmed cabbage.
  3. Shred or chop the cabbage and place it in a large bowl.
  4. Add sea salt and mix thoroughly.
  5. Stir in caraway seeds, if using.
  6. Pack the salted cabbage firmly into a fermentation vessel, leaving some headspace.
  7. Allow the salt to draw liquid from the cabbage.
  8. Place weights or another suitable object on top to keep the cabbage submerged beneath the brine.
  9. If needed, add cooled salt water until the cabbage is covered by at least 1 inch of brine.
  10. Cover the vessel securely.
  11. Leave at room temperature (68–72°F) for 2–3 days.
  12. Move to a cooler location (64–68°F) and continue fermenting.
  13. Check the water seal or brine level periodically and add water if necessary.
  14. Ferment for 15–20 days for larger batches, or 3–8 days for smaller batches, according to taste.
  15. Transfer finished sauerkraut to clean jars.
  16. Pack tightly and cover with brine.
  17. Store in a cool place or refrigerate.
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