Prepare Tools Before Starting
Determine Your Needs
The desired texture and consistency of the final product will dictate the best tools for the job. Cutting, chopping, and pounding tools aid in extracting the vegetable juices necessary to cover the fermenting mixture.
Choose the Right Tools
Kraut boards, food processors, sharp knives, and mandolins all work well. Crushers, pestles, and sauerkraut pounders break the vegetable tissue, allowing more juices to be released.
Use Your Hands
Clean hands or gloved hands will also get the job done. You may need to massage the shredded vegetables for 10 to 15 minutes until you have extracted enough liquid to cover the vegetables once transferred to your vessel.
Vessels and Containers
Generally, plan to use a 1-gallon container for every 5 pounds of fresh vegetables. If the safety of the container is in question, err on the side of caution to avoid harmful materials leaching into your food. Use plastic jar lids since metal lids may degrade under acidic and salty conditions.
- Use food-grade containers such as glass or plastic (BPA-free).
- Quart-size glass jars with airlock lids are great for small batches.
- High-grade, commercial stainless steel can be used.
- Do not use copper, iron, or galvanized metal containers or lead-glazed crocks.
Covers and Weights
To prevent spoilage, make sure the prepared vegetables are fully submerged in brine after being put into containers. Choose from various options to help weigh down the vegetables enough so that the brine covers them by 1 to 2 inches.
- Ceramic or tempered glass weights.
- A food-grade bag filled with brine.
- Glass or pie plate in addition to the brine-filled bag.
- Whiskey stones are good for smaller vessels (do not confuse them with rocks).
- A cabbage leaf, weighted by a brine-filled bag, can help prevent vegetables from floating.