Organic sauerkraut

How to prepare organic sauerkraut in a salt-glazed stoneware fermentation crock pot Instructions for use of the sauerkraut crock and accessories for making your own sauerkraut

Before you start – Your fermentation crock pot must be absolutely clean! Clean thoroughly before use! Thorough cleaning of your stoneware fermentation crock pot with water and the removal of all residues are essential for successful lacto-fermentation. In case of persistent residues, you can wash your stoneware sauerkraut crock using biological cleaning agents. Fermentation crock pots made from stoneware are very easy to clean and highly resistant against acid. Attention! It is essential that no cleaning agent residues whatsoever remain in the fermentation crock pot. Make sure to rinse the crock thoroughly with water, otherwise the gentle organic taste of the sauerkraut might be spoiled. Click here to find out why sour vegetables are so valuable to our nutrition!

How to wash and cut cabbage for preparing sauerkraut
Having thoroughly rinsed the cabbage head with water, check for and remove any insects or bugs. Make sure that the cabbage head is dry before further processing! Also thoroughly dry the sauerkraut crock. Now remove and discard the stump and chewy parts (inside) the cabbage head; these bits spoil the taste of the sauerkraut in the fermentation crock pot. This can be done most simply using a cabbage drill.
 
Using the cabbage slicer to cut up your cabbage head
Before placing the cabbage into the crock for fermentation, the cabbage has to be cut up, which is best done using a cabbage slicer. Using a cabbage slicer or shredder works best because it cuts the cabbage into the right size strips. When buying a cabbage slicer, make sure it has a flexible and smoothly running sliding box (carriage) and stainless steel blades. To cut the cabbage, place the cabbage head into the carriage of the slicer and pass over the stainless steel blades until the head is fully cut up. Make sure to catch any liquid released while slicing the cabbage; the liquid will later be needed for the perfect taste of the sauerkraut and to aid lactic acid fermentation.

How to cut cabbage using a large knife
The first time you try to make your own sauerkraut, you can also use a kitchen knife to cut up the cabbage. The cabbage strips should have a width of approx. 1 cm (0.4 in). Make sure to collect any liquid released upon slicing!

How to properly fill up the fermentation crock pot
The sliced cabbage does not need any more washing before it is placed inside the fermentation crock pot. Excessive water can cause the sauerkraut to spoil. Layer your sliced cabbage in the fermentation crock pot. Each layer should have a height of 5-10 cm (2-4 in.) and should be pounded with a cabbage pounder in order to produce the liquid necessary to make sauerkraut. Under each layer of cabbage that is placed in the crock add a layer of your favorite spices such as bay leaves, fennel seeds, junipers, dill or caraway seeds. Fans of savory sauerkraut can add layers of diced bacon or ham. Add layer after layer until all the sliced cabbage is inside the crock. Make sure that at the top of the pot there is enough room for the stone weights that come with the fermentation crock. If not enough liquid has been released when slicing the cabbage, which is the rule, boil 1 liter (2.1 pints) of water with 15 g (0.53 oz.) of sea salt. Attention! Make sure the water has come to the boil so that all and any bacteria are fully destroyed! Next fill up your fermentation crock pot with the brine once it has cooled down.

Some recipe variations alternatively use buttermilk or whey instead of brine.

The two-piece stone weight of the fermentation crock pot
Now use the two-piece stone weight to press down the layers of cabbage. The stone weights serve to produce the pressure necessary for lactic acid fermentation. Cover your layers of sliced cabbage in the fermentation crock pot with a large cabbage leaf and place the stone weights on top of that cabbage leaf in the fermentation crock pot. Make sure your stone weights are fully covered by the sauerkraut liquid.

Lactic acid fermentation in the fermentation crock pot
Now place the stoneware lid on top of your fermentation crock pot and fill the water trough with tap water. This ensures air-tight sealing of the stoneware fermentation crock pot. Since the fermentation crock pot is now sealed air-tight, no mold can form, the cabbage is protected, and the process of lactic acid fermentation can start.

The fermentation crock pot should be placed in a cool room. Where available,
a cellar room is ideal for storage.

How long does the fermentation process take?
Fermentation time can vary depending on the type of vegetables used. It is normally between 4 and 6 weeks. Please note that in the first 3 weeks after placing the cabbage inside the fermentation crock pot, the lid must not be taken off! Also, there should always be sufficient water in the water trough of the fermentation crock pot so that the air-tight sealing of the crock is not interrupted.

The sauerkraut is done. What next?
Taking out individual portions from the fermentation crock pot on a daily basis is not recommended at all since this may expose the fermented sour vegetables to bacteria. Instead, take off a larger amount on a weekly basis and place that amount into the refrigerator inside an air-tight container. Re-open the fermentation crock pot to take out more vegetables only after you have used up the stock in the refrigerator.

Enjoy your meal! Click here for a sauerkraut recipe