Sauerkraut in a Crock
Ingredients: for 1 gallon of Sauerkraut
5 pounds to every 3 tablespoons sea salt (Granny using a sack of eight cabbage heads) 1 cup of white vinegar
- You will need a cellar, basement or a cool dry place to store
- Ohio Stoneware Crock
- Grater or food chopper
- A plate that fits down inside a crock. You do not want any air or open space to get to your kraut this will ruin the taste a little .Also fill a bag full of water, large enough to cover the crock well to give it more of an air tight seal. (remember to let the air out of bag before placing it on top of the crock).
- Shred or chop your cabbage the way you like it. Sprinkle salt as you go along. This will create a liquid brine. Now your cabbage will start to ferment and sour without rotting.
- Next Mix all of your ingredients together and pack your cabbage in your Ohio Stoneware crock. Make sure you pack a little bit at a time, using a spoon to push down hard several times, this will help force the water out of the cabbage. Keep punching your kraut down until you have enough liquid or brine that rises above the cover. If the brine does not rise above cover by the next day ,you can always add enough salt to bring the brine liquid level above the plate. Add you a teaspoon of salt to a cup of water and stir.
- Cover your Sauerkraut with a plate, and fill a bag up with water, let all the air out and tie,( large enough bag to cover the crock, )use this as your weight. The last thing you will need to do is take a couple of towels and cover to keep the dust off of your crock and store in a cool dry place for 2 weeks.
