Several years ago I bought this sauerkraut crock at Lehman's In Ohio. I never got around to using it until this past February. I made my first sauerkraut.
It's so very simple. Just shred some cabbage, salt it and pound it until it creates a brine.
I used the blunt end of my rolling pin to do this.
Make sure the brine covers the cabbage and then weight it down. I bought the weights to go with this crock.
Cover it and forget it.
Six weeks later....voila!
I used most of mine to make sauerkraut to serve with kielbasa.
I threw it in a crock pot, added some pork ribs and smoked pork chops, thyme and rosemary and a little beef broth 3 T. brown sugar and 2 T. of tomato paste. Twenty four hours later, I had some of the best sauerkraut I've ever made.
If you ever wonder what I do with all of the meat I buy from the smokehouse, here is what I made The Blog Tech and his wife for breakfast yesterday. French toast with my sourdough bread, served with maple syrup from last year's maple trip. Southern bell sausage, bacon and Canadian bacon from the smokehouse. And an asparagus and mushroom omelet with Double Gloucester cheese. They love their weekend breakfasts.
Look! Winnie still fits in her bed. Barely, but she can still make it. This is where she chews her bone each morning.