Okay, so today I’m gonna show you guys how I made some old-fashioned sauerkraut in a crock. It’s not as hard as you might think, really.
Getting Started
First off, I grabbed a few heads of cabbage from the store. You wanna make sure they’re fresh and firm. Then, I washed them real good and started shredding them up. You can use a knife, but I found that a mandoline slicer works wonders. It gets the cabbage nice and thin, just how I like it.
Salting and Packing
Next up, the salt. Now, this part is important, ’cause the salt helps with the fermentation and keeps the bad stuff out. I measured out the salt – not too much, not too little, just right. I sprinkled it over the shredded cabbage and started mixing it in with my hands. It’s a bit of a workout, but you gotta make sure the salt is evenly distributed.
After that, I packed the cabbage into my crock. I used a big wooden spoon to really press it down and get rid of any air pockets. You want it packed in there tight, you know?
The Waiting Game
Once the cabbage was all packed in, I put a weight on top to keep it submerged in the brine. Then, I covered the crock with a cloth and put it in a cool, dark place. And then, the waiting began. I checked on it every day, making sure everything looked good and the cabbage was still underwater. It took a few weeks, but you could start to see the bubbles forming, which is a good sign.
The Final Product
Finally, after what felt like forever, it was ready! I took a little taste, and man, it was tangy and delicious. Just like the sauerkraut my grandma used to make. I transferred it to some jars and popped them in the fridge. It keeps for a while, but honestly, it never lasts that long in my house.
So there you have it, my little sauerkraut adventure. It’s a bit of work, but totally worth it in the end. Give it a try, and let me know how it turns out!
