I pulled the sauerkraut today and I couldn't stop eating it. I have been experimenting off and on over the last three year in making sauerkraut and this one is the best so far. I wanted to share a few additional tips that I have found out in its making. First I used a 2 gallon Ohio stoneware crock that I picked up at ACE hardware and it worked perfectly. If you are planning on doing alot of fermenting I highly suggest one over a food grade bucket. Second, a seven and a half inch ceramic salad plate from Target fits perfectly inside the 2 gallon crock. Third, a one gallon jug of bottled water was the perfect weight for over the plate. Last it took about three and a half weeks to ferment to my liking, it may take longer is you like a stronger sour flavor, less if you prefer milder kraut.
Now that I have 6 quarts of sauerkraut what next? Well between myself and my family we ate one today. Another quart was transferred to a quart canning jar, lidded and put in the fridge for semi-immediate consumption. The remaining four quarts were bagged and put into the freezer for future use. It is great in Reuben sandwiches and hot dogs, good with kielbasa and perigees plus makes a nice bed to roast a pork loin or slab of ribs on. I have mentioned before that a good use for the sauerkraut juice is in a Bloody \Mary so below I have attached my recipe.
Sauer Mary
1.5 oz Sauerkraut juice
8 oz tomato juice
.5 oz grated horseradish
2 dashes hot sauce
3 oz vodka
1 dash lemon or lime juice
1 dash celery salt
2-4 dashes Worcestershire sauce
Mix in a highball glass. May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
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