Making your own sauerkraut at home is easier than you think! Sauerkraut is a traditional lacto-fermented food that’s not only delicious but also loaded with probiotics. Follow this step-by-step guide to create your own sauerkraut using a Harsch crock and simple ingredients.
What You’ll Need:
- Organically grown cabbage (12 pounds for this recipe)
- Sea salt (4 tablespoons)
- Optional flavorings: caraway seeds or juniper berries
- Harsch crock (5, 10, or 20 liters)
- Sauerkraut pounder or an alternative like a clean bottle
- Large bowl
- Sharp knife or traditional sauerkraut cutter
Step 1: Prepare the Cabbage
Start by peeling off any damaged or bruised outer leaves from the cabbage. There’s no need to wash the cabbage as the inner leaves are naturally clean. Cut out the core of the cabbage and slice it as thin as possible. For safety, pull your fingers back to guide the blade while slicing. Alternatively, you can use a sauerkraut cutter for evenly thin slices.
Step 2: Salt and Pound the Cabbage
Add 4 tablespoons of sea salt to your shredded cabbage. Mix it thoroughly to ensure the salt is evenly distributed. Using a sauerkraut pounder, start pounding the cabbage to release its natural juices. Rotate the bowl as you pound to get all the angles. If you don’t have a pounder, a clean glass bottle or meat pounder works as an alternative.
Step 3: Pack the Cabbage into the Crock
Rinse your Harsch crock to ensure cleanliness, then start packing the salted cabbage into the crock. Press the cabbage down firmly to release its liquid. The goal is to submerge the cabbage completely in its own brine. Continue pressing until the liquid covers the cabbage.
Once the liquid rises above the cabbage, place the ceramic weights that come with the Harsch crock on top of the cabbage. This helps keep the cabbage submerged during fermentation.
Step 4: Seal and Ferment
Place the lid on the crock and seal it by adding water to the groove around the lid. This creates an airlock, allowing gases to escape without letting air in. Find a cool, stable place (around 60–70°F) to store your crock. Check the water seal periodically to ensure it remains intact.
Step 5: Enjoy Your Sauerkraut
After about four weeks, your sauerkraut should be ready! Open the crock, remove the weights, and enjoy your delicious, homemade sauerkraut. Store any unused sauerkraut in the refrigerator to keep it fresh.
For more information on lacto-fermentation and tools, check out our food preservation collection and explore additional recipes and supplies for preserving your harvest.
Grow organically and enjoy the benefits of homemade, healthy sauerkraut!
