Crock Fermented Sauerkraut

We typically grow cabbage and if it's a good season that yields a big harvest, we'll ferment a few heads for sauerkraut. I grew up in a German/Irish family where we ate kraut throughout the winter and sometimes twice for New Year's (eve and day). My mom would roast the kraut in a slow cooker along with a pork roast, smoked sausage and brown sugar. It was the kind of meal I could smell before I entered the house.

The fermentation process takes a few weeks. Be aware the aroma of fermenting vegetation can waft throughout the house. I try to close off the crock in a spare room or a cool basement to minimize the odor. If I have enough cabbage, I ferment 50 pounds at a time, which requires a five gallon crock. I've also had success fermenting a smaller batch (25 pounds of cabbage). I tend to avoid ferment-in-the-jar recipes. I think a large batch of fermenting cabbage has a better flavor. If we make more that what we'll eat, my friends and family enjoy the excess.

I ferment the cabbage in a five gallon, lead-free crock. Other non-reactive
containers suitable for curing include food grade plastic, glass or stainless steel.

Discard outer leaves and cut into quarters. Remove core.

We use a large antique slaw slicer (this one belonged to the hub's grandparents).
The small box on top slides across three large and very sharp blades in the base.
You could also use a food processor or knife to slice the cabbage.

Mix the cabbage and salt in the crock. Press until the liquid covers the cabbage.
Cover cabbage with cheesecloth and place a dinner plate over the cloth and top
with a weight to keep the cabbage submerged under the liquid. Remove scum daily.

Fermentation will be complete in 3-6 weeks. The cabbage will be wilted and yellow.

Remove kraut from crock to a large stock pot. Bring just to a simmer.
Pack hot kraut into jars and process quarts for 20 minutes in a boiling water canner.

Allow to cool for 12 hours. Remove rings, wipe down jars and store in a cool, dark place.

Sauerkraut
from Ball Blue Book
50 lbs cabbage
1 pound canning salt

Wash and drain heads. Remove outer leaves, cut heads into quarters and remove core. Use a shredder or sharp knife to cut cabbage into thin shreds. In a large clean, lead-free crock, thoroughly mix 3 Tbsp salt with 5 lbs cabbage and let stand for several minutes to wilt slightly. This allows packing without excessive breaking or bruising. Using hands, press down firmly until juice comes to the surface. Repeat shredding, salting and packing until all cabbage and salt is used. If juice does not cover cabbage, make a bring by boiling 1 1/2 Tbsp salt and 1 quart of water. Cool before using.

Cover cabbage with cheesecloth, tucking edges against the inside of the crock. Weight cabbage under brine by placing a dinner plate over cloth (add additional weight on top of plate, if necessary). Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70-75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.

To can:
Bring kraut to a simmer (185-210 degrees). Do not boil. Pack into hot jars leaving 1/2-inch headspace. Ladle hot brine liquid over cabbage  leaving 1/2-inch headspace. Remove air bubbles and adjust lids. Process pints 15 minutes, quarts 20 minutes in a boiling water canner. Yield: 18 quarts

New York Style Pizza

Pizza is my favorite food. Thick, thin, veggie, meat laden, even pineapple. I love it all (except anchovies). I'm always on the hunt for good crust recipes and I think I've found the best New York style recipe. I picked it up when I attended a wood fired pizza class at King Arthur's Bakers' Conference. It's bubbly, chewy and bakes up tasty and charred - even if you don't have a wood fired oven. (I'm still hoping some day...)

The recipe calls for a pizza stone. If you're serious about pizza, you can also use a pizza steel. And if you want to use what you already have, turn a cookie sheet upside down on your oven rack and preheat along with your oven.

A note about planning ahead: This dough gets it's flavor from a long fermentation - about 82 hours in all. If you want pizza on Friday night, you'll want to mix up the dough Tuesday morning. The flavor is totally worth the advance planning.

Let your food processor do the work. Combine ingredients until a smooth ball forms.
Place dough in an oiled container. Cover and refrigerate for 72 hours.

Divid dough in half and shape into rounds. Oil exterior, cover and return for
refrigerator for 8-10 hours. Place on counter at room temperature for one hour.

 

While dough is resting at room temperature, preheat oven and stone to 500 degrees.

Sprinkle corn meal over peel. Stretch dough to 12 inches and add toppings.

The pizza bakes fast - perfect for a pizza grazing party. 

While this dough looks thick, it's really bubbly and chewy.
I especially love the crispy charred bits!

Sausage, ricotta and home canned banana pepper pizza.

New York Style Thin Crust
Makes two 12" pies

466 grams bread flour
2 grams sugar
1.2 grams instant yeast
2 grams diastatic malt powder (I order online)
8 grams vegetable oil
312 grams water
10 grams salt
Place flour, sugar, yeast and malt powder in bowl of a food processor, pulsing to combine. With machine running, add oil and water in a steady stream. Process until evenly mixed, 30 seconds to 1 minute. Allow to sit for 10-15 minutes. Add salt and process until smooth ball forms, 45-90 seconds. Place dough in a lightly oiled bowl and cover tightly. Place in refrigerator for 72 hours. Divide dough in half and shape halves into rounds. Oil exterior, cover and refrigerate for 8-10 hours. Remove dough to countertop and let rest at room temperature for one hour. Preheat oven and stone to 500 degrees. Stretch each round to 12 inch circle, top and bake on preheated stone for 8-12 minutes.