Want to make sauerkraut in a stoneware crock?
It’s a super fun and beautiful process!
Not to mention, it’s the ultimate in batch cooking because you’re making a whole bunch at a time in a big, beautiful crock.
Did I mention it’s beautiful? 🙂
And of course… when we’re enjoying the health benefits of those fermented foods. The probiotics in sauerkraut are oh-so-good for the gut. Just a few tablespoons of the juice with a meal is the best digestive aid around. (No more antacid tablets!)
I could eat gobs of kraut… and making it in a crock ensures that we have plenty around. 🙂
Ready to make some together?
Here’s a video demonstration of how to make sauerkraut in a stoneware crock. Below that, you’ll find links to the supplies you need and the full recipe.
Special thanks to Ohio Stoneware for supplying the1-gallon crock I used for the video. Their USA-made products are fantastic and affordable. In addition to the style I used in the video, they also have larger traditional style crocks with a water gutter to keep them air-tight (we have a 3 gallon size of that style).
You can follow the recipe below with any fermenting container(s). However, if you want to do it in a stoneware crock like I’ve done, here are the supplies you need:
- Ohio Stoneware 1-gallon crock
- Ohio Stoneware lid for 1-gallon crock
- Prepper Pro (optional; helps pack the cabbage down into the crock tightly)
- Ohio Stoneware weights for 1-gallon crock
And now… here’s the recipe. 🙂
- 5 pounds fresh, organic cabbage - shredded (reserve a few clean outer leaves)
- 3 tablespoons sea salt
- Combine the shredded cabbage and sea salt in a big bowl. Stir. Taste and ensure it tastes like salty cabbage -- still pleasant but a bit on the salty side.
- Cover the bowl with cheesecloth or a light cloth and let it sit for 30 minutes or an hour to get juicy. (The salt will begin pulling moisture out of the cabbage.)
- Pack well into a clean 1-gallon crock to ⅔ or ¾ full. (I use the Prepper Pro to pack the cabbage down tightly.)
- Place cabbage leaves on the top of the mixture, followed by the weights. Then put the lid on the crock. Let ferment at room temperature (about 72 degrees Fahrenheit) for 5 to 10 days.
- Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to rise above the cabbage leaves by about an inch (so the sauerkraut is completely submerged).
- In about a week, check the sauerkraut to see if it's done. It should be salty, sour, crunchy and transformed from cabbage to kraut! (See video above for texture example.)
- Move the entire crock to a refrigerator or cold storage. If it's too big, transfer the kraut to smaller jars that will fit your cold space.
- Ensure the sauerkraut is submerged in brine even in cold storage. If it ever goes dry, add salt water or kraut juice from another batch.
- You can eat right away or let it age more in cold storage.
- Repack well each time you get in and out of the container.
Do you make fermented foods in crocks? Please share your tips in the comments!
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