Sauerkraut Experiment

I got a new Mortier Pilon 2L Fermentation Crock on clearance at Walmart. I wanted one when I saw it earlier at the store, so I grabbed it (full price was $24.95).

I didn’t have any cabbage, but I have an overabundance of sweet potato vines, so I decided to make a sauerkraut out of them. I still have enough to make at least 2 more crocks full, too.

I altered the recipe a little bit, as it only called for the cabbage and salt.

My variation:

2 lbs sweet potato leaves, shredded

4 large garlic cloves

1 medium onion

3 tbsp coarse salt

Sauerkraut recipe from the box

2.2 lbs green cabbage, shredded

3 tbsp coarse salt


Reserve one large cabbage leaf and shred the rest of the cabbage. In a bowl, combine the shredded cabbage and salt. Squeeze the juices out.

Place a layer of salted cabbage in your crock and press. Repeat until the jar is ful. make sure to leave an inch of headspace between the cabbage and the rim of the jar.

For the beest results and to limit bacterial growth, cover the mixture with the reserved cabbage leaf. Place your ceramic weight on top.

Let the mixture ferment at room temperature, covered for at least 1 week. If, after 24 hours, the liquid that has appeared does not cover all of the cabbage, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.

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Sauerkraut recipe from their website

There are various sizes you can buy. Here are some links to some that I found on




4 pack


Pickling Jar/Sauerkraut Crock 3 pack


Fermentology Simply Sauer Vegetable Fermentaion Kit for Wide Mouth Mason Jars

Easy Fermenter Wide Mouth Lid Kit

Fermentaion Kit Premium 4 Pack


4 pack Sauer Stones

Glass Fermentation Weights with Handle

Easy Weight

4 pack Fermentation Glass Weights

Grooved Weights 5 pack

Recipe Books:

Home Fermentation: A Starter Guide

Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods

Wild Fermentaion

The Art of Fermentation

DIY Fermentation

Can It & Ferment It

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