Sauerkraut

Waiting for my crock to arrive. Thanks for the great pictures and instructions. I am a little confused about the last two steps. Did you pour more water on it once you placed the lid. Doesn’t it go into the crock by that hole?

The water put in the trough is there to create an air lock once the lid is placed. There is a little notch in the lid where, as the ferment starts to kick off gas, bubbles are able to escape. The water that is in the trough does not go into the crock itself. Does that make sense? Let me know if I can answer any more questions! Let us know how your crock adventures go!!

Oh I’m sure when I have it in hand I’ll be comparing each photo and figure it out. You actually made it simple and unintimidating so I decided to buy the crock and go for it. Thanks.

The crock also comes with great directions! You will be fine. I get to taste my sauerkraut this weekend and I am so excited. I haven’t even peeked!

Can’t wait to hear how it turns out! You are a model of self restraint!!!

Our family is just finishing it’s first kraut. To the recipe, I also added a little onion, carrot, oregano and basil. It is wonderful. We will ferment Kimchi next!

That sounds amazing!

I don’t use salt in my kraut. Shread cabbage leaving large outer leaves. put it in a large bowl or crock. cover with the outer leaves. Put a plate on it with a hugh stone on it. Each day take off the stone and plate and roll the liquids around then replace plate and stone. When it is fermented you will know. K:-)

I would imagine that the naturally occurring bacteria on the cabbage would be enough to ferment it. I haven’t tried this, though. We really enjoy the salty flavor too much to skip the salt. How is the flavor?

i made a batch of sauerkraut using this type of crock . Wasn’t sure if I did it right. but this looks like how mine turned out. Do use this crock for other ferments?? and what are those recipes. i am going to make another batch of sauerkraut because my last batch is almost gone. Only 2 weeks to be done?? someone told me 5 – 6 weeks

Michelle, what I have read is that it can take anywhere from 2 to 6 weeks, depending on the temperature of your kitchen. My first batch was 3 weeks. I tasted it at 2 weeks and it was good, but I wanted to see what could happen. 4 weeks was good, too, but I could see that the longer it went the more sour it would get. My kids like kraut, but it can’t be too sour. So, I am happy with the 2 week ferment for flavor for now. As far as other ferments go, I have some pickles that I am ready to put in the fridge. The recipe is forthcoming!! YAY!

I wanted to make sauerkraut last year (and even grew the cabbage for it), but the process looked too confusing. Thank you for this post! Where do you get your crock? Also, if I want longer term storage, would I can the kraut? Thank you!!

I believe my husband found my fermenting crock on Amazon. However, I am not sure they sell that brand anymore. Any crock will do, of course! You wouldn’t can the sauerkraut. That would kill all of the beneficial bacteria. I put my kraut in my fridge and it keeps for a LONG time. 🙂 Kelly Liston recently posted…50 Junk Free Easter Basket Ideas

I love the traditional fermentation crock! One problem that I had with mine though is it seemed like I kept getting mold every few batches. I still like my original crock but I use a little more modernized fermentation jar because I can use the same recipes but I have never had a problem with mold or strange odors since I switched! This is the jar that I just bought:

Hi, thank you for posting this recipe for a 5 liter crock. Can you tell me how much sauerkraut you get from this recipe?

Usually about 4-5 liters or quarts. It depends how full you pack the crock!

Thank you so much for this! I just received my crocks from Germany yesterday—two 5 liters, just like yours. Honestly, they are bigger than I had envisioned in my mind, but now I will have a veggie ferment going as well as a fruit. And I can’t wait to start the drinks, too!They didn’t come with instructions, just recipes—so thank you–precisely what I needed!

I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff! Sean recently posted…Meyer Lemon Fermented Honey Mustard

Sounds great! Thanks!

So glad I found these instructions! I’m getting the 5 liter crock and the reviews had me confused and many said the instructions were in German. Your photos and explanations have helped it all make sense. My folks always made sauerkraut in the autumn in a 50 liter crock. Lasted us all winter. I’ve been making mine in 1 liter canning jars, my favourite being red cabbage and garlic but like trying other flavours as well. Many thanks!

I’ve been making kraut in 2 Qt mason jars for a while now with great success, using Pink Himalayan salt. My family turns their nose up at store bought kraut since eating homemade, lol. I recently acquired a 10L crock like yours and can’t wait to see how it does in that. I was thinking this size would be great for pickling cucumbers too this year and I read mention of you having a recipe for that as well … I’ll have to search your site. Thanks!

I just ordered a crock. So excited to start this fermenting process!

I have been hesitant to purchase a fermenting crock for a few reasons, they can be expensive, and I like fermenting in the container I’m going to store my veggies in, (less stuff, less dishes). These directions seem pretty simple, are there any particular reasons why you would recommend using a croc over say mason jars and airlocks?

I noticed on some of the recipes it calls for a starter. where would I get a starter and would my homemade keifer work? Thank you Bev

Hi, I would like to know where did you purchase the original Gartopf Fermenting Crock. I think it is very hard to get now in the USA. Just purchased one fermenting crock at wisementrading.com, that was advertised as Gartopf Fermenting Crock made in Germany, but what I received was a similar item (like a copy), but without any label and very poor glaze workmanship. I paid $129 for it plus shipping, so these fake Gartopf Fermenting Crock are not cheap. I still want to get the real one, and I hope you can help me. Thank you Enrique Iglesias

I got mine a few years ago when they were sold on Amazon.com. I have noticed that they haven’t been available for a while now. Sorry I can’t help! Kelly Liston recently posted…Best Beginning Breeds for the Homestead

What is a good location for the crock during the process? And a good temperature of the room? I was thinking of putting it on the floor of our kitchen in one of the corners but it can get a little warm sometimes there. Any help would be appreciated.