ON SALE - Harsch Gairtopf Fermenting Crock Pot

[ORChick]

Quote:
What was your recipe? The last batch we made was super-delicious. I just finished making a new batch about five minutes ago with all kinds of CRAZY things in it. I mean some stuff that I've never heard of. Can't wait to see how it turns out.

Recipe for last batch we made:
12 pounds of cabbage
1/2 cup sea salt
2 Tablespoons caraway seed
2 teaspoons dill
2 teaspoons red pepper flakes
Head of garlic

Shred the cabbage in food processor, put it and salt in a large container, and pound the daylights out of it. Let it sit for a while to get liquid. Mix in the other ingredients. Put in the crock. Have the crock sitting on a towel to absorb the pounding. Pound the mixture more to get more liquid. Put in the stones.
Cover with the lid, add water for seal, and let sit for TWO WEEKS.
DELICIOUS

I'll letcha know how tonight's mix turns out if it's good, so if you don't hear from me...

EDIT: It just occurred to me that your crock is twice the size of mine, so you'll want to double +/- the recipe above if you decide to use it.

EDIT #2: I had forgotten to mention that you add the salt to the cabbage before you pound it. That's been added now.

I used a recipe for wine Sauerkraut out of "The Joy of Pickling" by Linda Ziedrich, with a couple of adaptations. Shred the cabbage, salt and pound as usual, then I added some juniper berries, as neither DH nor I is overly fond of caraway. I packed it in the crock, and added some whey (left over after draining some yogurt) to kick start the lacto-fermentation process (idea taken from "Nourishing Tradtions" by Sally Fallon). I closed the crock with the waterseal until the next day, and then added 1/2 cup of dry white wine, and closed everything up again. It bubbled along nicely for several days, in the kitchen, and then I moved it to the cooler cellar. And now I need to take a look at the results. -- My DH, though born and raised in Germany, is not a huge Sauerkraut fan; This is an experiment to see if we like homemade better, because I know it healthy. -- And, though one cannot make "Sauerkraut" in a French pot, it is quite possible to make "choucroute" in one, I would imagine. Wow, I wish I could find le Creuset at such a wonderful price!

 

[joebryant]

"
I used a recipe for wine Sauerkraut out of "The Joy of Pickling" by Linda Ziedrich, with a couple of adaptations. Shred the cabbage, salt and pound as usual, then I added some juniper berries, as neither DH nor I is overly fond of caraway. I packed it in the crock, and added some whey (left over after draining some yogurt) to kick start the lacto-fermentation process (idea taken from "Nourishing Tradtions" by Sally Fallon). I closed the crock with the waterseal until the next day, and then added 1/2 cup of dry white wine, and closed everything up again. It bubbled along nicely for several days, in the kitchen, and then I moved it to the cooler cellar. And now I need to take a look at the results. -- My DH, though born and raised in Germany, is not a huge Sauerkraut fan; This is an experiment to see if we like homemade better, because I know it healthy. -- And, though one cannot make "Sauerkraut" in a French pot, it is quite possible to make "choucroute" in one, I would imagine. Wow, I wish I could find le Creuset at such a wonderful price!"


Please keep me informed about your wine kraut. Anne and I are planning to try that next. Is it true that using wine replaces having to use salt? Also, I have no idea of how we could get any whey. Do they sell whey in a grocery?

 

[lockedhearts]

Wondering if I could temporarily use the crock part of my crockpot? I have one with a removeable liner that is glazed. I have some cabbage I need to use and would love to make saurkraut..... Reubens are my Fav Sandwich.....

 

[ORChick]

Quote:
Don't know about replacing the salt, but I didn't use much salt anyway - a bit more than 3 tbls for almost 7 pounds of cabbage. For whey just buy some plain yogurt with live cultures; pour some of it into a cheesecloth (or muslin) lined colendar, and let it drain over night (in the 'fridge) (depending on how thick the original yogurt is you should count on the yogurt losing about half it's volume while draining). What drains through is whey; what is left in the cheesecloth is "yogurt cheese", "drained yogurt", or "Quark", depending on who you ask. This is a good substitute for cream cheese as is, or mix a little whey back in to make it creamier, and use it in dips or added to mayonnaise to cut the fat and calories. In Germany they like to mix in snipped chives and/or other herbs, and spread it on dark bread for an open faced sandwich. I'll let you know how the Weinkraut works out.

 

[ORChick]

Quote:
I'm sure it would work, but you wouldn't get much from it. You really shouldn't fill the crock more than about 2/3 full, and that isn't very much even in a bigger crockpot. Somewhere I have a recipe for making small batch sauerkraut in quart jars - never tried it, but it would be perfect if you don't need/want much at a time, or don't have space for large crocks. If anyone would like it I'll try to find it - not 'till Monday though, as I'll be away tomorrow.

 

[joebryant]

Quote:
Don't know about replacing the salt, but I didn't use much salt anyway - a bit more than 3 tbls for almost 7 pounds of cabbage. For whey just buy some plain yogurt with live cultures; pour some of it into a cheesecloth (or muslin) lined colendar, and let it drain over night (in the 'fridge) (depending on how thick the original yogurt is you should count on the yogurt losing about half it's volume while draining). What drains through is whey; what is left in the cheesecloth is "yogurt cheese", "drained yogurt", or "Quark", depending on who you ask. This is a good substitute for cream cheese as is, or mix a little whey back in to make it creamier, and use it in dips or added to mayonnaise to cut the fat and calories. In Germany they like to mix in snipped chives and/or other herbs, and spread it on dark bread for an open faced sandwich. I'll let you know how the Weinkraut works out.

Wow! That's super-interesting. When I make wine kraut in a couple of weeks, I'm going to use whey. THANKS

Here's a recipe I found for wine kraut when I Googled it. I'll have to cut it by 1/3 because my crock will only hold a max of twelve pounds of cabbage and other vegetables total. The following is QUOTED verbatim:
***************************

"Here's the "Joy of Pickling" formula for Wine Kraut.

Note: Caraway can be left out. If desired, juniper berries or garlic can be substituted, or it can be made plain.

15 pounds trimmed fresh white head cabbage
9 tablespoons pickling salt
6 teaspoons caraway seed
1 1/2 cups dry white wine

1. Working with 5 pounds of cabbage at a time, quarter and core heads. Shred cabbage very thin, about the thickness of a quarter.

2. Add 3 T. of the salt and 2 tsp. caraway seeds to the first 5 pounds of cabbage and thoroughly mix ingredients with your hands. Pack into the crock, bucket or jar. When it has softened and released some liquid (which may have happened by the time the next 5 pounds is prepped), tamp it down very firmly. Continue with the next 2 batches.

3. When all cabbage is mixed and packed, weight with a food-grade plastic bag (or more than one), filled with brine (1 1/2 T. salt/quart water). Or cover the cabbage with a pie plate or dinner plate a little smaller than the container opening and top the plate with large, clean rocks or 2 or 3 quart jars filled with water. Cover container with a towel or pillowcase. Put container in a cool place.

4. After 24 hours, remove weights and add wine. Replace weights. Check sauerkraut every day or two to see if scum has formed. If you do find scum, remove and wash plate and weights.

5. Start tasting sauerkraut after 2 weeks. Kraut will be fully fermented in 2-4 weeks at 70-75 degrees F, 5-6 weeks at 60 degrees F. It will be pale gold with a tart, full flavor. Within 2 days after fermentation is complete, little bubbles will have stopped rising to the surface.

6. When the sauerkraut is ready, either store in the refrigerator or another very cool place (about 38 degrees F) tightly covered, or can it. Place cold sauerkraut and juices into pint or quart jars, leaving 1/2 inch headspace at the top of each and close with prepared two-piece caps. BWB pints for 20 minutes, quarts or 25 minutes. (Be careful water isn't too hot when you place the jars in.)"

7. Store cooled jars in a cool, dry, dark place.

 

[lockedhearts]

Quote:
I'm sure it would work, but you wouldn't get much from it. You really shouldn't fill the crock more than about 2/3 full, and that isn't very much even in a bigger crockpot. Somewhere I have a recipe for making small batch sauerkraut in quart jars - never tried it, but it would be perfect if you don't need/want much at a time, or don't have space for large crocks. If anyone would like it I'll try to find it - not 'till Monday though, as I'll be away tomorrow.

I will try it , this is a big crockpot.

 

[ORChick]

Quote:
Don't know about replacing the salt, but I didn't use much salt anyway - a bit more than 3 tbls for almost 7 pounds of cabbage. For whey just buy some plain yogurt with live cultures; pour some of it into a cheesecloth (or muslin) lined colendar, and let it drain over night (in the 'fridge) (depending on how thick the original yogurt is you should count on the yogurt losing about half it's volume while draining). What drains through is whey; what is left in the cheesecloth is "yogurt cheese", "drained yogurt", or "Quark", depending on who you ask. This is a good substitute for cream cheese as is, or mix a little whey back in to make it creamier, and use it in dips or added to mayonnaise to cut the fat and calories. In Germany they like to mix in snipped chives and/or other herbs, and spread it on dark bread for an open faced sandwich. I'll let you know how the Weinkraut works out.

Wow! That's super-interesting. When I make wine kraut in a couple of weeks, I'm going to use whey. THANKS

Here's a recipe I found for wine kraut when I Googled it. I'll have to cut it by 1/3 because my crock will only hold a max of twelve pounds of cabbage and other vegetables total. The following is QUOTED verbatim:
***************************

"Here's the "Joy of Pickling" formula for Wine Kraut.

Note: Caraway can be left out. If desired, juniper berries or garlic can be substituted, or it can be made plain.

15 pounds trimmed fresh white head cabbage
9 tablespoons pickling salt
6 teaspoons caraway seed
1 1/2 cups dry white wine

1. Working with 5 pounds of cabbage at a time, quarter and core heads. Shred cabbage very thin, about the thickness of a quarter.

2. Add 3 T. of the salt and 2 tsp. caraway seeds to the first 5 pounds of cabbage and thoroughly mix ingredients with your hands. Pack into the crock, bucket or jar. When it has softened and released some liquid (which may have happened by the time the next 5 pounds is prepped), tamp it down very firmly. Continue with the next 2 batches.

3. When all cabbage is mixed and packed, weight with a food-grade plastic bag (or more than one), filled with brine (1 1/2 T. salt/quart water). Or cover the cabbage with a pie plate or dinner plate a little smaller than the container opening and top the plate with large, clean rocks or 2 or 3 quart jars filled with water. Cover container with a towel or pillowcase. Put container in a cool place.

4. After 24 hours, remove weights and add wine. Replace weights. Check sauerkraut every day or two to see if scum has formed. If you do find scum, remove and wash plate and weights.

5. Start tasting sauerkraut after 2 weeks. Kraut will be fully fermented in 2-4 weeks at 70-75 degrees F, 5-6 weeks at 60 degrees F. It will be pale gold with a tart, full flavor. Within 2 days after fermentation is complete, little bubbles will have stopped rising to the surface.

6. When the sauerkraut is ready, either store in the refrigerator or another very cool place (about 38 degrees F) tightly covered, or can it. Place cold sauerkraut and juices into pint or quart jars, leaving 1/2 inch headspace at the top of each and close with prepared two-piece caps. BWB pints for 20 minutes, quarts or 25 minutes. (Be careful water isn't too hot when you place the jars in.)"

7. Store cooled jars in a cool, dry, dark place.

This is the recipe I used, just cut back by about half; and with juniper berries instead of caraway. I started it on 10/12, and opened the crock (the Gaertopf with waterseal) for the first time today. First thing noted: NO nasty scum on top! I fished out a small bowlful of the kraut, and found it to be very mild, and still quite crunchy. I quite liked it - and this from a self professed sauerkraut avoider

. A German friend who is here visiting said "it tastes like sauerkraut, but fresher". I repacked the crock, and replaced the lid, and will taste it again in another week or so. Another thing to mention: I didn't really detect any signs of the wine that I added; maybe I should use more next time, or maybe I should just drink the wine, and set the sauerkraut going without that addition

. So far I consider this experiment to be a success.

 

[StupidBird]

OMG!


DH and I just tasted our first ever attempt at sauerkraut making. Delicious! I think DH ate 3 bowls of it. We made it in a large canning jar on the kitchen counter. Need to work on the weight thing, didn't like the plastic bag of water, but oh my that's good stuff.