The Sauerkraut Project: Phase One

I didn’t know I wanted to make sauerkraut until I unwrapped the giant box my Sissy gave me for Christmas and found a ten liter stone crock for making sauerkraut.  Ten liters!  I knew this was going to be great.  I love fermented foods, and I love playing pioneer.  Salting down a ton of cabbage in a stone crock falls squarely into both categories of goodness.

At the grocery store I filled my little cart to the top with heads of cabbage.  And a box of salt.

I consulted the recipe booklet and finely shredded eleven heads of cabbage.  I layered the cabbage into the crock, sprinkling with salt, then packing it down as firmly as I could.

The instructions said to only fill the crock 4/5 full.  I may have gone a little beyond that in my enthusiasm…

I then placed the stone weights on top of the cabbage, poured in boiled and cooled water until it covered the cabbage by a few inches, and put the lid on the crock.

I heaved the full crock up onto the kitchen counter, and filled the groove around the lid with water.

The next step is to wait: several days until I start to hear bubbles, then I will move the crock to a cooler location for several weeks until the fermentation is complete.  The instructions warn not to lift the lid under any circumstances, for at least two weeks.

It’s a little like having the Manhattan Project in my kitchen.  Only better of course, because there are no bombs.  Will it start to bubble?  Will it start to smell?  Will I be able to resist lifting the lid and peeking inside for two whole weeks?

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10 thoughts on “The Sauerkraut Project: Phase One

  1. Gerald

    You are so “uptown” with your awesome crock and your neat little stones to put inside! It looks a lot more professional than the plastic tubs I’ve used :-) When do Robyn and I get a taste?

    Reply
    1. The Rowdy Chowgirl Post author

      It’s going to be a few weeks, but there will be plenty of “uptown” kraut for everyone!

      Reply
  2. Amber

    Fun!! What in the world are you going to do with all that kraut? I love, as you call them, pioneer adventures like this. Can’t wait to see how it turns out!

    Reply

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