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Then put the lid on the crock. 5. Let ferment at room temperature (about 72 degrees Fahrenheit) for 5 to 10 days. 6. Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to keep the sauerkraut completely submerged.
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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.
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3 teaspoons cumin seeds and. 1/2 to 1 teaspoon dried red pepper flakes to the bowl. Set aside a few cabbage leaves for use in STEP 5. Quarter the cabbage, leaving the core in, and finely slice. Add sliced cabbage to your bowl until the weight of the vegetables and cabbage is 5 pounds (2.4 kilograms, 2400 grams).
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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.
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Place about 3 inches of grated cabbage at the bottom of the crock. Sprinkle in 2 tbsp of seasoning. Add another three inches of grated cabbage. Use a pounder on these layers to extract juices. Repeat the sequence to finish adding all the seasoning before adding the last and final layer of cabbage on top.
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How to make sauerkraut in a crock. Clean crock thoroughly with dish soap and water and let air dry. Wash cabbages and remove any outer leaves that don't look good. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Put shredded cabbage in a bowl and sprinkle with salt.
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2.) Weigh your trimmed cabbages for a total weight and write it down for accuracy in measuring in the salt later. 3.) Using a food processor, a hand shredder or a large knife, shred or chop the cabbage into a large bowl or pan (s), either finely or coarsely, according to your preference. 4.)
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Red cabbage, green cabbage or napa cabbage, it makes no difference. Place in a Container ~ Anything that holds water will work. A bowl, jar, or in this case, an earthenware crock. Add Salt ~ Generally about 2% by weight. Weigh the cabbage, then multiply by 0.02. Some recipes use 1.5%, others use as much as 3%.
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Traditionally, sauerkraut is fermented for up to 4 weeks. Naturally, many factors play a role in the fermentation process. Ambient temperature is a crucial factor and you need to ensure a warm ambient temperature of about 71°F or 21 degrees °C to produce desirable acidity in the ferment.
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If not, prepare a brine by combing 1 pint of water and 1 tablespoon of sea salt. Remove the weights and dish and pour brine over kraut. Place dish and weights back on top of kraut and cover again with towel. Allow to culture at a cool room for at least four days.
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Pack the cabbage into the clean crock and press until liquid rises about the cabbage. Then add the weighting stones and be sure the liquid covers the stones. Place the lid on the crock and fill the rim with water to form an airtight seal. Place in a room where the temperature is 60°F to 70°F, monitor the water in the rim, and wait 3 to 4 weeks.
cabbages and other ingredients sit on a wooden table next to a jar of honey
What is long-fermented sauerkraut? Once you press the salted cabbage into the mason jars or crock and put the lid on, the sauerkraut will go through various stages. After about 3-6 days, you will have freshly fermented sauerkraut. It will have a fine taste and will contain some probiotics. However, I love to long-ferment my sauerkraut for 30 days.
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Temperature also has a significant impact on the quality of sauerkraut in terms of flavor, smell, and texture. At temperatures between 70° and 75°F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks. At temperatures lower than 60°F, kraut may not ferment.
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For perfectly good sauerkraut, ferment at 70º-76ºF (21ºC-24ºC). Your sauerkraut will be ready in three to four weeks. At 60°F (16°C), curing could take as long as six to eight weeks. Your sauerkraut may not ferment at temperatures below 60ºF (16ºC). Anecdotally, I've fermented sauerkraut at slightly lower temperatures.
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How long does it take to ferment sauerkraut in a crock? If you're fermenting your sauerkraut in a large vessle (like a 1-3 gallon crock), it's going to take a bit longer than using a mason jar. Start checking your saeurkraut around the 2 week mark, but it will generally take at least 6 weeks. If your kitchen is on the cool side, it may take as.
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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.
