Making and Canning Homemade Sauerkraut in a Crock

2 years ago
160

Almost everyone with German heritage remembers "Oma" shredding cabbage and stuffing it into the crock with a handful of salt to make homemade Sauerkraut. My grandmother made hers the first Sunday of even-numbered months; February, April, June, August, October, and December. I loved to help in June and August when I would spend summers with my grandparents. Though I may have loved helping when I was a pre-teen here's the deal now that I am more mature. Grandma may have had time to keep 'Kraut fermenting in the crock on the counter practically year-round, but not me. I prefer to make HUGE batches and then can it so that I have it on hand when I want it. I'm kind of funny because my eating habits go in waves. I may want sauerkraut every day for a month and then not want it again for another two. So, for me, being able to grab a quart out of the pantry is the absolute best solution.

The chemistry behind making sauerkraut is that the salt begins to break down the cabbage so it releases liquid, creating its own brining solution. Submerged in this liquid for a period of several weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

Sauerkraut is easy to make and literally takes two simple ingredients and one piece of equipment; Cabbage, Salt, and a Crock.

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Intro 00:00
Supplies: 00:40
Prepare and then Massage/Rest Cabbage: 00:48
Add Salt and Massage/Rest Again: 05:10
Put Massaged Cabbage into Crock: 06:29
Pound Cabbage into Crock so Juices Rise: 07:32
Cover with Reserved Cabbage Leaves and Add Weights: 07:52
Canning Sauerkraut: 09:54
Simmer Sauerkraut on the Stove: 11:10
Fill Jars: 12:00
Process Jars in Water Bath Canner: 15:40
Remove Jars from Canner: 16:20
Outro 16:50

To Marie and Emmaline, the lost arts are the useful knowledge related to simple living, country living, modern homesteading, and old-fashioned traditions that are not readily being passed down from generation to generation as they used to. It includes sustainable living skills like gardening, canning basics, and homesteading skills. Some of Marie and Emmaline's favorite hard skills include boiling water bath canning, pressure canning, steam juicing, dehydrating, and fermenting our own food to add to our pantries and food storage.

What Are the Lost Arts? Lost arts are the basic skills for self-sufficient living that have been forgotten or replaced by modern technology. --- WISDOM PRESERVED

Marie and Emmaline’s friendship was almost instantaneous. Within 20 minutes of their first meeting, they were discussing their shared passion for the lost arts. Their collective enthusiasm has created this worthy endeavor, and their individual strengths have made a project of this magnitude possible.

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