Crock Sauerkraut

Crock Sauerkraut Recipe - Traditional German Dish

Region / culture: Germany | Preparation time: 3 weeks | Servings: 10 gallons

Introduction

Sauerkraut is a traditional fermented cabbage dish that has been enjoyed for centuries. This tangy and crunchy condiment is not only delicious but also packed with probiotics that are beneficial for gut health. Making sauerkraut at home is a simple process that requires just a few ingredients and some patience as it ferments.

History

Sauerkraut has its origins in Eastern Europe, where it was a staple food due to its long shelf life and high vitamin C content. The fermentation process was used as a method of preserving cabbage during the winter months when fresh produce was scarce. Over time, sauerkraut spread to other parts of the world and became a popular accompaniment to dishes like sausages and sandwiches.

Ingredients

50 lb (22.68 kg) of fresh cabbage
3 cups of coarse salt
My butt

How to prepare

To make about 10 gallons (40 liters) of sauerkraut:
50 lb (22.68 kg) firm, mature cabbages, quartered and cored, outer leaves discarded
About 3 cups coarse salt
Using a shredder or sharp knife, shred 5 lb (2.27 kg) of cabbage to the thickness of a dime. Place in a large mixing bowl. Sprinkle 3 tbsp (45 ml) of salt over the cabbage. Mix well with your hands or a stainless-steel spoon.
Wash a 10-gallon (40-liter) crock with soapy water, rinse, and scald it with boiling water. Drain thoroughly. Pack the salted cabbage, batch by batch, into the crock. Juices will form as you pack and press the cabbage down.
Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches (13 cm) of the top. Make sure the juice covers the cabbage. If not, make additional brine by mixing 1.5 tbsp (22 ml) of salt with 4 cups (1 liter) of boiling water.
Cool to room temperature before adding to the crock.
Now the cabbage needs to be covered and weighted down to keep it submerged in the brine. Fit one large plastic bag inside another to make a double bag.
Fill the double bag with brine solution - 1.5 tbsp salt to 4 cups water - and lay it over the cabbage. The bag should fit snugly against the inside of the crock to seal the surface from exposure to air; this will prevent the growth of a yeast film or mold.
The amount of brine in the bag can be adjusted to keep the cabbage submerged. Twist and tie to seal the bag. Cover the crock with plastic wrap, then with a heavy terry towel.
Tie twine around the crock to hold the plastic wrap and towel in place. Do not open until fermentation time is completed.
Fermentation will begin the day following packing. The duration of fermentation depends on the room temperature. For the best quality sauerkraut, a room temperature of 75°F (23°C) is ideal; fermentation will take about 3 weeks.
At 70°F (20°C), allow about 4 weeks; at 65°F (18°C), about 5 weeks; and at 60°F (15°C), about 6 weeks.
Temperatures above 75°F (24°C) will result in premature fermentation and possible spoilage.
Keep track of the temperature so that you know when to check the sauerkraut.
Remove the cover. Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is tapped gently.

The old-fashioned way. Instead of weighting the cabbage with the brine-filled plastic bag, you can give the sauerkraut daily care as follows

Cover the cabbage with a clean white cloth. Cover the cloth with a scalded heavy plate that fits snugly inside the crock.
Fold the cloth over the plate. For a weight, fill clean glass jars with water; cap with the lids and screw bands, scald the jars before setting them on the plate.
Use enough weight to bring the brine 2 inches (5 cm) above the plate - this makes daily skimming easier.
Make additional brine if necessary. Cover the crock with a clean heavy terry towel, and top with plastic wrap to help prevent evaporation. Tie with twine.
Each day, uncover the crock and remove yeast film or mold with a scalded stainless-steel spoon.
Have a second jar weight ready and scalded to replace the one you remove. Replace the cloth and plate with clean ones.
Cover the crock again with a clean terry towel. The sauerkraut may be stored in the refrigerator after fermentation is completed.
For longer keeping, it can be brought to a boil in a large saucepan, then canned in quart jars and processed in a boiling water bath for 20 minutes.

Variations

Add caraway seeds or juniper berries for extra flavor.
Mix in shredded carrots or apples for a sweeter sauerkraut.
Experiment with different types of cabbage, such as red cabbage or Napa cabbage.

Cooking Tips & Tricks

Use firm, mature cabbages for the best results.

- Make sure to pack the cabbage tightly in the crock to ensure it is fully submerged in the brine.

- Keep track of the room temperature to determine the fermentation time.

- Skim off any yeast film or mold that forms on the surface of the sauerkraut during fermentation.

Serving Suggestions

Sauerkraut can be enjoyed on its own as a side dish or condiment, or used in recipes like Reuben sandwiches, sausages, or salads.

Cooking Techniques

The key to making sauerkraut is the fermentation process, which requires patience and attention to detail. Keep track of the room temperature and follow the steps for packing and weighting the cabbage to ensure a successful fermentation.

Ingredient Substitutions

If you don't have access to fresh cabbage, you can use store-bought sauerkraut as a substitute. However, the flavor and texture may differ from homemade sauerkraut.

Make Ahead Tips

Sauerkraut can be made ahead of time and stored in the refrigerator for several weeks. It can also be canned for longer storage.

Presentation Ideas

Serve sauerkraut in a decorative dish or jar to showcase its vibrant color and texture. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Sauerkraut pairs well with a variety of dishes, including grilled sausages, pork chops, or roasted vegetables. It also adds a tangy kick to sandwiches and salads.

Storage and Reheating Instructions

Store sauerkraut in an airtight container in the refrigerator for up to several weeks. To reheat, simply warm it in a saucepan over low heat or enjoy it cold as a refreshing side dish.

Nutrition Information

Calories per serving

One serving of sauerkraut typically contains around 15-20 calories, making it a low-calorie food option.

Carbohydrates

Sauerkraut is low in carbohydrates, making it a great option for those following a low-carb diet. One serving typically contains around 5 grams of carbohydrates.

Fats

Sauerkraut is virtually fat-free, with less than 1 gram of fat per serving.

Proteins

While sauerkraut is not a significant source of protein, it does contain small amounts of this essential nutrient, with around 1 gram per serving.

Vitamins and minerals

Sauerkraut is rich in vitamin C, a powerful antioxidant that supports immune health. It also contains vitamin K, which is important for blood clotting and bone health. Additionally, sauerkraut is a good source of fiber, which supports digestive health.

Alergens

Sauerkraut is naturally gluten-free and dairy-free, making it a safe option for those with food allergies or sensitivities.

Summary

Overall, sauerkraut is a nutritious and flavorful addition to any meal. It is low in calories and fat, while being a good source of vitamin C and fiber.

Summary

Homemade sauerkraut is a delicious and nutritious condiment that is easy to make at home. With just a few simple ingredients and some patience, you can enjoy the tangy and crunchy flavors of this traditional fermented dish. Experiment with different variations and pairings to create your own unique sauerkraut recipes.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and I was visiting my friend Martha's house for a cozy afternoon of tea and conversation. As soon as I walked through the door, I was hit with the mouthwatering aroma of sauerkraut simmering in a crockpot on the stove.

Martha greeted me with a warm smile and a hug, then gestured towards the pot on the stove. "I'm making my grandmother's famous crock sauerkraut recipe," she said. "Would you like to try some?"

I eagerly nodded my head, my stomach growling in anticipation. Martha ladled a generous portion of the sauerkraut onto a plate and handed it to me. I took a bite and was immediately transported back to my childhood, to the flavors of my own grandmother's kitchen.

The sauerkraut was tangy and savory, with just the right amount of sweetness. The cabbage was tender and flavorful, each bite bursting with a symphony of spices. It was unlike any sauerkraut I had ever tasted before, and I knew that I had to learn how to make it for myself.

Martha saw the look of delight on my face and laughed. "I can give you the recipe if you'd like," she said. "It's been passed down in my family for generations."

I eagerly accepted her offer, and that afternoon, Martha sat me down at her kitchen table and walked me through the steps of making her grandmother's crock sauerkraut. She told me about how her grandmother had learned the recipe from a German immigrant who had settled in their small town many years ago, and how it had become a beloved family tradition ever since.

As Martha explained the ingredients and techniques to me, I listened intently, taking notes and asking questions. I could tell that this recipe was something special, a labor of love that had been perfected over time. I knew that I had to do it justice, to honor the generations of women who had passed it down.

I went home that night with a head full of memories and a heart full of gratitude. The next day, I gathered the ingredients and set to work in my own kitchen, determined to recreate the magic of Martha's grandmother's crock sauerkraut.

The process was labor-intensive, requiring hours of simmering and stirring, but the end result was more than worth it. As the sauerkraut bubbled away in my crockpot, filling my home with its intoxicating scent, I felt a sense of pride and accomplishment wash over me.

When it was finally ready, I ladled myself a generous portion and took a bite. The flavors were just as I remembered from Martha's kitchen, tangy and savory with a hint of sweetness. I closed my eyes and savored each mouthful, feeling a deep connection to my own family history and the culinary traditions that had shaped me.

From that day on, crock sauerkraut became a staple in my kitchen, a dish that I would make for special occasions and everyday meals alike. I shared the recipe with friends and loved ones, passing on the tradition that Martha had so graciously shared with me.

And as I stirred the sauerkraut in my crockpot, feeling the warmth of the kitchen and the love of generations past, I knew that this recipe would always hold a special place in my heart. It was more than just a dish – it was a link to my heritage, a connection to the women who had come before me and the flavors that had shaped our lives. And for that, I was eternally grateful.