Traditional Sauerkraut in a crock Harvest to Crock, Easy step by step 

that 57 pounds turned into 20 after cleaning, de coring and tossing the bad leaves....and buggy areas. I've never measured what I produce before (it's part of ShedWars) I had no idea how much volume I actually grow.

it's a great skill to have for sure.

defienty anything above the brine line can damage the ferment. good catch

I will totally check out the fermentation stuff and the cordita. i use LEM products for my outdoor dehydrator. Thanks Kewl Groovy Dude ~ ☮

@@OldSchoolPrepper CURTIDO,,, my bad,,,, just updated the bad spelling,

@scubasmitty5135 I am Romanian and we love kraut too! I have some working now that tasted good today 1 week) but i'll let it go a bit more before putting it in the fridge. After reading your comment, I checked out the brine buckets. I've got to have 1 for my next batch! Thank you for the tip!!

@@bunkyman8097 if you like kraut,, your gonna LOVE the curtido,,, I had to get a bigger Briner bucket (now 2for meat) because I do a LOT of smoking pastrami ,,,, ENJOY the buckets !!!!

Glad it was helpful! ☮️

você é muito bem-vindo!

actually a wooden baseball bat would probably help! it certainly could be used to push down the kraut (like the wooden pestle I used)...it would be perfect!

@@OldSchoolPrepper I think a youth size would be perfect. I’m still researching as to how I can store kraut long term without refrigeration. Not having much luck. It’ll continue fermenting until it’s too soured to eat. 😖

Glad it was helpful! Let me know if you run into any problems

First off, know that the yeast is edible. Just do your best to scrape it off the top. If it's thick enough it will forms kind of a mat which you can lift out in large pieces. I don't rinse the sauerkraut but if you want to, that's ok. I would take a large spoon and start lifting off the yeast and toss it. If some sauerkraut gets in there, that's ok too.

hi Melissa. That particular crock is a Maili Pottery Crock #4 (aka 4 gallon). Maili pottery is no longer made however you can find it for sale at Estate Sales, Ebay, FB market place etc. If you want something right away, I would recommend you go to the Lehman's website (Amish store in Ohio) and look at their crocks. They have quite a few and I have several. I particularly like the HAUSGEMACHT FERMENTING CROCK - 1 GALLON. It has a water chamber lid and works like a champ. It is smaller at 1 gallon but is enough for a small family. I make a lot of pickles in it. Here is the link for all their crocks (all are really good): www.lehmans.com/search?w=crock Good luck with all your fermenting!

​@@OldSchoolPrepper thank u so much

hi Melissa, are you saying you used ONLY water? a brine is Water and Salt mixed. Water only won't do anything except rot....you must have salt to ferment it.

for sure, good question. We weigh everything because different salts = different measures. I use Kosher Salt and it's a flake, if you use table salt it's tiny like sand..someone else may use rock salt and it's big like small pebbles. So a teaspoon of all these salts are all different amounts of salt. Your grandma had (or is) making stuff based on her experience...she can look at her hand and know much salt is there and how much to add to her cabbage So let me ask you this, can you just look at your palm and know how much salt to add to a crock of cabbage? Your grandma could but unless she taught you, then you'll have no idea. If you do know I'd love you to give me an estimate of how much salt you'd use and i'll do the math to see how different we are. I've been making sauerkraut for years but I still haven't made it enough to memorize how much to use each time based on feel or touch. I hope I get there someday

@@OldSchoolPrepper yes I can . my grandmother died when she was 98. She started teaching me how to can when I was about 10 and I’m gonna be 65 so I’ve been doing it for a long time. I’ve just never seen anybody way there sauerkraut and salt before we just always eyeball it, and never had a problem that’s always done. It’s the way I learned how to do it.

@@beverlyjett3842 that is awesome so you learned from a pro and now you know but can you see how a newbie would not be able to just eyeball..how would they know even where to begin? weighing gives them exact measures until they can eyeball like you do! ☮