Sauerkraut Pots
Three sizes of
sauerkraut pots (fermentation pots)
are offered here. The lids fit in circular grove that is filled with water. This water sealing system allows fermentation gasses to escape, without allowing air to enter the pot. Weights are supplied with each pot. They help to control mould by keeping the vegetables covered in liquid. The pots are made of pottery and baked at 1200ºC and covered with a lead-free glaze. The pots are made in the Czech Republic.
Cabbage Shredders
The
cabbage shredder,
which is wooden, is 600mm long, 230mm wide and
has 3 blades for shedding. There is a square wooden frame that can slide up and
down and that contains the cabbage to be shredded. You make it
move back and forth and with your hand, at the same time, press
on the cabbage and the shredding is quite efficient and
fast.
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A few tips
• Salt is required to make sauerkraut or pickles (between 1 and 2.5%) of the weight of the vegetables). Do not use iodized salt, as Iodine prevents good fermentation. Pure salt is on sale in supermarkets. It can be coarse, as it will dissolve.
• Cleanliness is of utmost importance.
• The weights should provide the necessary pressure to keep the vegetables submerged in their juice. If the weights had to be replaced for some reason, never use limestone, as it would react with the lactic acid produced in the fermentation process.
• Monitor the evaporation of the water in the water grove. Lift only the lid when necessary.
Making sauerkraut is very simple. Here is a recipe
• Choose large and tight cabbages. 5 cabbages for a 12-litre pot should do.
• Remove wilted or damaged leaves.
• Weigh the cabbages and prepare 1% of their weight in salt.
• Remove stalk and shred finely in a large bowl using a large and sharp knife, or a cabbage shredder.
• Add the shredded cabbage to the pot, 5 cm at a time, and compact with a masher or with the fist; sprinkle some salt, add some spices like bay leaves, cumin seeds, and/or juniper berries.
• Repeat layer after layer. At the end, add the remainder of the salt, cover with 2 or 3 whole cabbage leaves and place the weights on top.
• Keep at room temperature for a few days, then find a cooler spot (12 to 18ºC if possible)
• Bubbling indicates the beginning of fermentation.
• After 3 days or so, press on the weights and check the level of the liquid. If necessary, add some cool boiled water to keep the vegetables covered.
• After 4 weeks, the sauerkraut should be ready. It is advisable to remove some sauerkraut at least once a week, to avoid the flavour to become too strong. Otherwise remove some juice and add cool boiled water.
Our favorite recipe, the sauerkraut pie (for 4 to 6 people)
Ingredients:
- pie crust (about 300g)
- 200g raw sauerkraut (it can be washed quickly to remove some of the salt)
- 1 large onion
- 6 olives
- 3 pinches nutmeg
- 2 Tsp oil
Line the pie dish with the crust. Spread evenly the sauerkraut. Top with very finely shredded onion. Garnish with olives cut small, sprinkle nut meg and oil over the whole surface. Bake in a hot oven for 20 - 25 minutes. The onions will take some colour. Cover with foil if colour too dark. The sauerkraut will still be raw, although hot. Serve hot.
