Tag Archives | Mini Fermenting Crock

Red Cabbage Apple Ginger Kraut Recipe

An approachable, easy going sauerkraut, this red cabbage apple ginger kraut fits the bill for anyone in the market for a mellow, delicious ferment.

produce for red cabbage apple ginger kraut

I spent a goodly amount of time pondering what I’d make in my Yaozu 2L Fermenting Crock for its maiden voyage. First I considered a basic batch of kraut (but I already have multiple jars that I’m working through). I thought about kimchi (but again, there’s a surplus in the fridge). Eventually, I settled on the combination of red cabbage, apples, and ginger.

Quartered cabbage for red cabbage apple ginger kraut

At least three days out of seven, I eat some kraut for breakfast. And while I enjoy spicy, garlicky, pungent cabbage with my eggs, sometimes I’d like a slightly gentler ferment to have alongside a piece of toast or some oats. This bright pink red cabbage apple ginger concoction, made just a little bit sweet with the apples, seemed like it would fit the bill.

Shredded veg for red cabbage apple ginger kraut

This is an incredibly quick kraut to prep, particularly if you have a food processor to help with the slicing. I fitted my wide mouth Magimix with the slicing blade and ran the cabbage through in less than a minute. I swapped in the shredding blade and made quick work of the apples and ginger.

Shredded veg for red cabbage apple ginger kraut in the crock

Once all the produce was prepped and in my biggest mixing bowl, I added 2 1/2 tablespoons of salt, mixed it in well and let the whole thing sit for about half an hour. If I wanted to get the cabbage into the crock more quickly, I could have worked and kneaded it to speed things along, but I had the time and so let it wilt under the influence of the salt.

A crock filled for red cabbage apple ginger kraut

Half an hour later, the cabbage had released a whole bunch of liquid and was ready to go into the crock (which I’d washed earlier in warm, soapy water). When it was all in the crock, I tucked a couple of large leaves in on top of the shreds, and used the weights to keep things tamped down. Then I filled up the water channel about half way, set the lid on, and put the whole thing on a plate in case there was any leakage.

It’s been bubbling on my dining room table (since it’s a ceramic crock, there’s no worry about sunlight). I’ve already snuck a taste and even young and half-fermented, and it’s delicious. Perfect for eating alongside breakfast.

If you haven’t done so already, make sure to enter the¬†Yaozu 2L Fermenting Crock giveaway I’m hosting!¬†

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Giveaway: Raw Rutes Yaozu 2 Liter Fermenting Crock

Longing for a mini fermenting crock to call your own? Read on to learn about a charming little fermentation vessel and enter for a chance to win one as well! (This is a sponsored post!)

When it comes to fermenting, small batch is the name of my game. As much as I admire the folks who make sauerkraut 25 pounds of cabbage at a time, my space constraints mean that my very largest batches of kraut, kimchi, or brined dilly beans top out at no more than five pounds of total ingredients (and often, much less than that!).

Over the years, this small batch approach has meant that mason jars have been my vessel of choice for fermentation. I do have a 10L crock that I was given years ago, but it’s just too darn big for my workflow (it sits next to my desk and holds my collection of airlocks and jar-sized pickle weights).

Still, I’ve often gazed upon the various large pickle crocks out there with a good deal of envy, wishing that there was one that would work for my small batch life. Amazingly, the folks at Raw Rutes sensed that I was pining for a petite pickling crock and created one (okay, so they didn’t make it just for me. But it’s the perfect size and is so adorable that it feels like the answer to my wish!).

The Raw Rutes Yaozu fermenting crock is small enough to fit on the counter of even the smallest kitchens. Made from natural clay and finished with food-safe white glaze, this little crock feels solid and is easy to use. It comes with a pair of clay weights and a built-in water channel (which means you don’t have to mess around with airlocks).

Best of all, this crocks holds the perfect amount for my household. When the fermentation phase is done, you’ve got between one and two quarts of tasty kraut, kosher dills, or sauerruben to decant into jars, tuck into the fridge, and fork up alongside any number of sandwiches, salads, and soups. As you can see in the picture below, it’s actually not even that much bigger than a quart jar!

At this point, you’re probably thinking, “This all sounds great, Marisa. But how do I get my hands on one of these sweet mini crocks?” You could either head over to the Raw Rutes website and get your order in before the rush. OR, you can take your chances and try to win one of two crocks I’m giving away this week!

Use the widget below to enter the blog giveaway and then head over to Instagram to enter the second giveaway I’m hosting over there. So many chances to win!

a Rafflecopter giveaway

Disclosure: This is a sponsored post. The folks at Raw Rutes have compensated me for my time and efforts. However, I only accept sponsored posts from businesses that jive with the mission of Food in Jars (to educate and inspire people to pickle, preserve, and cook from scratch) and Raw Rutes is most decidedly in line with that mission. The thoughts and opinions expressed here are honest and entirely my own.

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