Alright, let’s talk about something I tried recently – making old-fashioned sauerkraut in a crock. It’s not as hard as you might think, and it’s pretty cool to make your own fermented stuff at home.
Gathering My Stuff
First things first, I gathered everything I needed. I got a big ceramic crock, some fresh cabbages, and salt. I made sure to get the non-iodized kind, just regular old salt. Oh, and I also grabbed a large plate that could fit inside the crock and some heavy weights – I used some clean, big jars filled with water for this.
Getting Started
I started by cleaning everything really well. The crock, the plate, the weights – all got a good wash. Then, I chopped up the cabbages. I removed the core and sliced them up pretty thin. You don’t need any fancy tools, just a good knife and some patience.
Mixing and Mashing
After chopping, I put the cabbage in a big bowl and started adding salt. I sprinkled it in layers, not all at once. Then came the fun part – mashing. I used my hands and really squished the cabbage and salt together. This helps release the juices from the cabbage, which is important for fermenting.
Packing the Crock
Once the cabbage was all mashed and juicy, I started packing it into the crock. I pressed it down firmly with my fists, layer by layer. You want to get it packed in there really tight to remove any air pockets.
Weighing It Down
After the crock was full, I placed the plate on top of the cabbage and put the weights on the plate. The idea here is to keep the cabbage submerged under its own liquid. This is super important for the fermentation process. It keeps the bad stuff from growing.
Waiting Game
Then came the waiting. I covered the crock with a cloth to keep out dust and bugs and put it in a cool, dark place. I checked on it every day, making sure the cabbage was still underwater. Sometimes, I had to press down on the weights a bit more.
Tasting and Enjoying
After a few weeks, I started tasting the sauerkraut. You can let it ferment for longer if you like it more sour. When it tasted just right, I moved it to the fridge. This slows down the fermentation and keeps it fresh.
My Thoughts
Honestly, making sauerkraut this way was a blast. It’s a bit of work, especially the mashing part, but it’s worth it. The taste is so much better than the store-bought stuff. Plus, you get that cool feeling of making something from scratch.
- It’s different from, say, Polish sauerkraut, which might have extra stuff in it and taste a bit different.
- Making it in a crock pot is pretty straightforward and kind of fun.
So there you have it, my adventure in making old-fashioned sauerkraut. It’s a simple process, and you end up with something really tasty. If you’re into this kind of thing, give it a shot!
