← Fermentation and pickling H54-02 · Module 2 of 7 · Pages: 20 · Worksheets: 6

Sauerkraut in a crock

Shredded kraut and whole heads for cabbage rolls: how much cabbage for a family, the crock, 2–2.5 % salt, recirculating the brine, winter care and sauerkraut in jars

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Sauerkraut in a crock

In short

  • Salt: 2–2.5 % of the weight of the cabbage for shredded kraut (22.5 g per 1 kg); for whole heads 2–2.5 % of cabbage and water together.
  • For winter, roughly 15–25 kg of cabbage per AE; a family of 3.1 AE needs a crock of 50–80 L.
  • First 7–10 days at 18–22 °C (64–72 °F), then cooler. It is ready in 3–6 weeks, depending on temperature.
  • Whole heads have their brine recirculated every 2–3 days for the first three weeks: brine from the bottom goes back on top.
  • The cabbage is always 2–5 cm under the brine, below the board and weight.

What's inside

Chapters

  1. How much cabbage for a family
  2. Cabbage for fermenting
  3. The crock and preparation
  4. Recipe: shredded sauerkraut
  5. Recipe: whole heads for cabbage rolls
  6. Fermentation and crock care
  7. When it is ready and how to take it out
  8. Sauerkraut in jars
  9. Sauerkraut in the kitchen
  10. When something is wrong
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Sauerkraut calendar
  • Quantity and crock calculator
  • Salt and spice calculator
  • Crock plan and timings
  • Crock log
  • Usage record

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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