Why did I never think of making sauerkraut before? We used quite a bit of it and now that we’ve tasted fresh kraut, we’ll be eating even more.
In early October, we purchased the TSM 10 L Fermenting Crock.
The crock is a little expensive but if you like sauerkraut, this one is truly “fix and forget”.
On October 10, I shredded 4 heads of cabbage and put into the crock. My guess was that 4 heads of cabbage was about all it would hold but it was barely half full so I put in 2 more heads of cabbage, and, of course, salt. There’s a well type ring around the lid so you place the lid on the crock, and pour water into the well which stops air from getting to the cabbage but still allows it to “burp” during the fermentation. I loved hearing it burp . . I knew it was doing what it needed to do.
According to all I’ve read, it takes 2 weeks for it to ferment at about 75º, so today was the day. We were both so anxious to check it out..
You can’t tell much about it but we both tasted it and it was great! I was feeding the guys working on the greenhouse and they couldn’t believe how good it was. For lunch, we had sausage dogs with kraut, along with fried okra and fried jalapeno peppers.
Before lunch, we had 10 quarts but after lunch, 9 quarts and 1 pint went into the fridge!
If you halfway like storebought canned kraut, you may want to think about making your own. In the crock, it did fine sitting in my kitchen for two weeks with temps being about 73 – 75 degrees. I think I would leave it a few days longer next time just to get a bit more “sour” taste. It’s so crunchy and fresh tasting.