Have you ever wanted to make your own sauerkraut?
It’s delicious, nutritious and seriously easy to make. Today we want to show you how to make top-notch sauerkraut at home with our favorite fermentation vessel, an Ohio Stoneware Pickling Crock. We love Ohio Stoneware’s products - they’re built to last, made in the USA, and truly get the job done right.
Plus, the folks at Ohio Stoneware have quite an awesome story. Back in 2005 they breathed new life into the Midwestern pottery industry, when many historical factories were closing their doors. Today, Ohio Stoneware successfully operates out of Zanesville, Ohio producing the best pickling crocks available in the USA.
Like we said, making kraut is easy! Just follow these steps and you will have a successful batch of delicious, healthy kraut in no time.
Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour.
The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups).
Once your brine has formed, add your spices and mix into the cabbage thoroughly.
TIP: A general rule that our friend Kathryn Lukas, of Farmhouse Culture, gives us is... don’t let your ratio of spices and extra ingredients exceed 25% of the total product. Basically, you want your kraut to be at least 75% cabbage. Extra ingredients you might enjoy adding include carrots, peppers, turnips and nearly any other vegetables you prefer.
Pack the kraut mixture into your crock with all of your brine. You want your brine to cover the kraut completely. Place weights on top of the kraut (this will push the vegetables below the brine) and put the lid on. See our selection Ohio crock weights & lids here.
Ferment the cabbage in the brine for approximately 3 weeks at 65º-70º F. Check the kraut often to make sure no yeast or mold is forming. If you do find any, scrape it out of the crock and discard it.
Taste your kraut after one week to determine when the texture and taste is right for you. Do not open your crock more than once a week. When your kraut is finished, transfer it to mason jars and refrigerate. It will keep up to 6 months if properly stored. Fermenting kraut is very safe due to its high acidity – BUT if it smells or tastes bad it probably is. When in doubt – throw it out!
We’ve got a handful of great resources to get you started on you first batch of delicious homemade kraut in no time!
We’ve got an amazing selection of Ohio pickling crocks over in our Pickling & Fermentation Department. With a variety of sizes, there’s sure to be one that’s perfect for you. Here’s the one we recommend to folks who want the perfect, complete setup to get started on the right foot...
If you want to learn more about the art and science of fermentation, there are a lot of good resources out there. Head over to the pickling & fermentation section of our Homestead Library. Or you can simply find everything you need to get started in our Pickling & Fermentation Department.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
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