Learn about fermenting sauerkraut in a fermenting crock and make the best kraut ever. Making sauerkraut is pretty simple in that you only need to shred the cabbage and then add kosher salt which pulls the water from the cabbage to make a brine.
The cabbage is covered and left in its brine for a couple of weeks or longer depending on how sour you like your kraut. It doesn’t need any refrigeration even. You can ferment all kinds of vegetables and using a crock to ferment them naturally gives you great fermented veggies but it also provides a lot of probiotic which is very good for your gut health. I have seen videos of sauerkraut being made in a five gallon bucket but I don’t think I would need five gallons of sauerkraut. In this article from Oh Lardy, we get to see how to use a fermenting crock which is a crock that is especially made for fermenting.
They explain how it works and there are stone weights to hold the vegetables down so they remain covered in the brine and the crock has a sort of moat around the top that you fill with water so when you put the lid on it, it forms an air lock to keep air and critters out. The lid even has a small cut out in it that is below the water to allow any air bubbles created by the fermentation process to escape. Make some fermented veggies and when you eat some every day you will get better digestion and a healthier digestive system.
