Apr 02 2014
I got some kraut going in my 5 liter crock today. I have
done 3 batches in a gallon fermenting jug and this is my second in my crock; so
I am still new at this. I thought I was pretty well read on making kraut but
found I wasn’t.
Someone asked me about cutting back on the salt and I said I
thought it was necessary for a good fermentation. I found you could make kraut
without the salt; the salt just helps the cabbage give up its water to make
lacto acids, which does the fermenting. The salt speeds up the fermentation and
also extends the safe storage times and adds flavor. A 1% salt solution will
keep up to 4 months in the fridge and a 2 % is up to 9 months. If you want to
cut the salt or use less than 1 % you should read up on the storage life.
The standard salt content is 2 Tablespoons coarse salt per 5
pounds of cabbage; but some use 3 Tablespoons. I have gone with one tablespoon
for each medium head of cabbage. A medium head will be 2 to 2 ½ pounds.
I found some nice organic cabbage at Krogers for this batch.
I got four heads for close to 9 pounds of cabbage. I used some grey Celtic coarse
sea salt. I use a mandolin slicer to shred it about 1/8 inch. I am getting my
system down pretty well for shredding, adding the salt, pounding and adding to
the crock.
I can do a half head of cabbage on my slicer and leave the
core in for a safe handle and get most all the cabbage. I have a large tupper
ware bowl I shred a half head, salt, pound do the other half and then let set
for 10 to 15 minutes before adding to the crock. A good time for a beer break!
It took me 3 hours to get it all done and in the crock.
After I got it all packed in the crock I used some of the
outer cabbage leaves to cover before adding the stone weights. I wanted to add
some apple juice but you need raw juice. I mixed up a quart of filtered water,
2 tablespoons of raw apple cider vinegar and a good pinch of salt and added
that to cover the stones about a half inch. This should make some good happy
sauerkraut in about 30 days.
Ready to make kraut
My bowl and stomper
All in the crock
Cabbage leaves added
Stone weights added and covered with water
Should be some good kraut in 30 days
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