Sauerkraut jar 5 l

In this brown enamel jar with special water-edge cover (water lock) and 2 stones for weight increasement in half-moon shape, create your ownsauerkraut by means of lactic fermentation! Of white cabbage, but of course also of red cabbage etc.!

This 5 liter sauerkraut jar can contain about 3-4 kg of cabbage.

The acidification of vegetables is one of the oldest and most healthy conservation methods, everyone knows sauerkraut of course. But other than that you can also conserve red cabbage, cauliflower, carrots, peppers, broccoli, all kinds of cutting-and green beans, pickles, onions, white tubers, celeriac, tomatoes, radishes or beet.

Home conserved vegetables are tasty and healthy!

How to make sauerkraut:

• Rinse the entire cabbage clean with plenty of water, remove the outer leaves and keep these. 
• Cut the cabbage with a cabbage slicer or a sharp serrated knife on a wooden board into thin slices. 
• Clean the sauerkraut jar (+ stones) with a sulfite solution and thoroughly rinse off everything 2 x with water. 
• Fill the sauerkraut jar with a layer of cabbage of about 15 cm height and sprinkle a bit of coarse seasalt onto the layer.
• Do not use more than 10 gram per kilo cabbage.
• Mash the sauerkraut mass with a masher of beech wood and sprinkle 5-10 gram of spices on top of the layer.
• Fill the jar his way until it is almost full.
• Now place the outer leaves (you had kept), on top of the cabbage and close the jar with the two half stones. 
• Now the stone lid can be placed on the pot and the edge must be filled with water. This way, carbon dioxide can escape from the pot, while it is still closed. 
• The stuffed sauerkraut-jar must be put away at room temperature to set off the fermentation process . 
• The fermentation process takes about two weeks, then the sauerkraut-jar must be stored cool (frost free) to prevent further acidification. 
• Two weeks later the Sauerkraut is ready. 
• Simply remove the lid, take the stones and the outer leaves of the cabbage out of the jar. 
• Take the sauerkraut from the jar and close the jar off again with the cleaned leaves, stones and lid. 
• Do not forget to fill the water edge again! 

Tip: put some pieces of sliced apple between the layers of cabbage. After the fermentation nothing will be left of the apple, but the sauerkraut tastes extra soft!

Brown enamel jars, with special water edge-lid (water lock) and 2 stiffening rocks in halfmoon shape. For lactic acid fermentation of all kinds of vegetables. Also suitable for the storage of grain, seeds, honey ...