About how many heads of Cabbage will the 10 ltr Crock hold comfortably? What is the best length of time should the Cabbage "Cure" for the best Kraut?
1256786
4-5 medium heads green cabbage. Cure at least 4-6 weeks. The longer time equals milder Kraut
1256787
I have prepped up to 8 shredded heads of hard green cabbage and as few as 1. If you are using a softer napa cabbage, it holds considerably more "heads". Either way, A LOT of veggies fit into this crock...enough for a month's worth of kraut or kimchee for our family AND friends, if that gives you an idea. The volume of veggies goes down considerably after salting and pressing for a while. Fermentation time varies based on personal preference and type of recipe, but a 7 to 21 day ferment is typical for what I make.
1256788
Depends on size of head of cabbage. I think I used about 5 to 7 pounds. The length of cure varies. I start eating it after it begins to ferment. It has a milder flavor then. Flavor intensifies as time continues. It is all good. Just depends on personal taste.
1256789
I have this same crock pot, but I have never used it to make sour Kraut. I use it to make kim chi. I cut up about 4 heads of bok choi, one butternut squash, two turnips, and spices. Sorry I can't help you with heads of cabbage.
1506611
For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't freeze in the back of your refrigerator. For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't... » Read More For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't freeze in the back of your refrigerator. « Show Less
713219
It depends on what you are steaming, I purchased it for steaming veggies as I love to snack on fresh veggies, broccoli-carrots etc...it takes just under 10min. to do approx. 18-20 frozen brussel sprouts, I like the ease of it, I hope this will help you out some, i'm still experimenting !
1651807
I think anything that could handle 12 hours in a crock pot would be fine in this as well. There is no timer that would allow you to start the crock later (e.g., if you wanted to use a delayed start to cook something only for 6 hours). The 3 crocks are controlled individually, so you can use 1, 2, or all 3 depending on how many dishes you are cooking. Some foods might turn to mush in 12 hours though; you'd just have to pick your recipes carefully to ensure things can hold up to a 12-hour shift.
1584814
I had the small and would usually have to do an average romaine in 3 parts. The smaller size is best if you wash your lettuce as you use it. Just don't overload it to save wear on the gears. I have a larger draw cord type now and prefer it but use with the same cautions: start off slowly and let it "spin up" to save wear on the gears.
283586
I have used my pot to make cabbage rolls with sauerkraut and it worked beautifully. I love my pan and use it daily.
1393117
I use the cloves to stud an orange, and make wassail in the corckpot. Just put in 2/3 apple cider to 1/3 cranberry juice, three cinnamom sticks, and the clove studded orange and cook on low for around 5 hours.
1340847
I bought 7.5 liters one for us - a family of two. I think we ate it in 1.5-2 months.It might be too much for a single person, but it depends on- if you have a cool storage facility when sauerkraut could be kept for longer time;- if you're strong enough; it is quite heavy!
1340849
I have the 7.5 and I've made three batches of kraut so far. Each batch contains five heads of cabbage. After fermenting, I can fill three-1gallon freezer bags approximately two-thirds full. Hope this helps
1340850
Unless you have a lot of veggies to pack into it I'd start off with the 5L size. The bigger the crock the heavier it is empty and when loaded its really, really a back breaker! So don't try to heft it from the floor without help (unless you lift weights). If you want to produce more you can always get a second 5L, that way you can have several different recipes going at the same time. Hope this helps a bit...
1118211
I use the middle bowl in my crock pot as a double boiler for steel cut oats. I put water in the crock pot between the bowl and crock pot. Plus there is liquid in the bowl. I have no problems using it this way. The minimum amount of time to cook this way is 4 hours.
971055
This crock will easily hold a medium to medium large head of cabbage. I'm curious, have you ever fermented a whole head before?
1215757
Go with the larger size, you will love the left overs! I had a smaller crock pot earlier and it never made enough for leftovers. Also, if you have company you will appreciate the larger size.
1806692
It will last for weeks if not months. I make a lot of kombucha and the SCOBY is a survivor. You can refridgerate but you don't have to.
2001015
Yes the crocks come with a lid. You will need a cabbage shredder, wooden pounder of some sort, stones to put on the top of the shredded cabbage, salt and water. That's it. It will take lots of time to ferment the cabbage, more than a month or even two months, longer is better. It's also OK to check on your progress, add a little more water and cover again. Once or twice during fermentation so you know where you are in the process.
2190308
As long as the cabbage is cut to the width of the slicer. I really love this slicer, it is easy to use and easy to wash. I use it atleast 3-4 times a week. This is much more convenient than using a food processor.
606940
I don't know, but if you find out, please post it. I know that "whey", the watery by-product from making goat cheese can be used to make "Sauerkraut" out of cabbage, broccoli, and other vegetables! I don't have a local producer of whey, so finding out the answer to this question would be very interesting!!