Fermentation crocks the who, what, where, when, why and how washington university enrollment

In addition, if you are struggling with severe health challenges, many recommend only eating sauerkraut that has been fermented in a truly anaerobic container – such as a water-sealed crock – where the beneficial bacteria have the optimal environment in which to grow.

For our sauerkrauts, we actually found our quality and consistency improved as we scaled up. It may be that a more vigorous fermentation is achieved with a bigger mass of vegetables and therefore bigger population of lactobacilli, or it may be due to a more successful airlock overall. – dan rosenberg, real pickles in greenfield, massachusetts

Usually, the size of the crock denotes its capacity. That is, how many quarts or liters of sauerkraut you can ferment in it. The crock is actually larger, than the size noted, to allow space for the weights, brine and expansion of the contents as it ferments. (NOTE: harsch crock sizing is based on actual size.

Keep that in mind if you own one and are trying to figure out how much cabbage you can pack in it.)

I recommend the 5-liter crock for most households. You’ll pack a 5-liter crock with about 10 pounds of cabbage and harvest anywhere from 5 to 6 quarts of sauerkraut from it. It is not too heavy to lift when full and it fits into your sink for washing.

A 10-liter crock also works great, especially for larger families. I pack it with 20 pounds of cabbage and harvest 10-12 quarts of sauerkraut from it. However, it is a struggle to lift and a little more difficult to fit in my sink for washing. But, the 12-quarts of sauerkraut it produces makes the drawbacks manageable.

My 3-gallon (11.4-liters) crock gets filled once a year with enough cabbage and vegetables – 25 pounds worth! – to make 12-13 quarts of sweet garlic sauerkraut, the family favorite. Its size makes it too heavy to move when full. So, I pack it in the same location that it will be fermenting. It is awkward to clean in most sinks

• what do you plan to ferment in your crock? Pickles, whole onions, corn-on-the-cob and other vegetables can all be fermented in your crock and may sway you on what size crock to purchase. See ferment your vegetables, by amanda feifer for some non-sauerkraut crock recipes.

• are the handles functional? For most crocks, they aren’t! Only my harsch crock has a useful depression on the underside of the handles. Most are flat and I never feel I can get a good safe grip. So, I wait to put the lid on and carry the crock by putting my hands into the opening. Top universities in the world A workable fix.

• do you know the reputation of the company making the crock? You want to make sure food-safe clay and glazes are being used. For me, germany is the classic location, but I’m learning that the crocks from poland are of a similar quality. China is another culture deeply steeped in fermentation as one of my readers recently pointed out:

“the chinese have been using water-sealed crocks for thousands of years especially in the countryside where they are ideal as a perfect seal against insects etc. I live in sichuan in a third tier city and I know that at least 8 out of ten families keep one or two of those crocks under the sink. They replenish the crocks with whatever vegetables are in season, from peppers to carrots etc. And rotate the crocks.”

With the power of the internet and the growth in fermentation, there are many wonderful crocks to choose from. Below are currently available brands. Most can be found on amazon – though not always at the best price – where you can drive yourself crazy reading all the reviews. All come with a 2-piece stone weight unless noted otherwise.

I tried to find the best prices at reputable companies and include links, with amazon being the only affiliate links at this time. Pick the best one for your needs and enjoy making many batches of mold-free, flavor-rich sauerkraut for years to come. Most links are for the 5-liter crock. Use that link to also access other sizes.

“with traditional ceramic porous weights, the unglazed surface can absorb bacteria present in your ferment. When something goes wrong in the fermentation process, the bad bacteria or mold can be absorbed into the porous stones. Top universities sweden it can be very difficult to then sanitize the porous stones. As an alternative, glass is non-porous and will not absorb anything!”

German manufactured fermentation pot. This traditional pot is suitable for almost all types of vegetables including cabbage, pumpkin, cucumber, carrots, and more. Stoneware does not require special storage or care and is neutral for all fermented vegetables.

Harvest fiesta pots are skillfully designed and made by local artisans in the czech republic. They are fired at temperatures over 2000 F and their heavy earthenware composition features a distinctive rich brown character with a lead and cadmium free glaze. Intended for long-term food storage, their artisanal design features an extra-wide opening, making it easy to load all of your favorite vegetables for maximum yield. Stone weights are included.

Bio supply carries the schmitt & sohn fermentation crock in a variety of sizes. With typical german ingenuity, these crocks are created with a modern twist using a natural clay slurry which reduces the weight while increasing the durability.

I’ve come across a few websites that cater to fermenters living outside the united states. Please share in the comments section other companies you’re aware of that I haven’t come across yet and I’ll add them to the list. Thanks. Scythes australia

Scythes australia carry the 5, 10 and 20-liter water-sealed crocks complete with weights and a set of fermentation recipes. I think these crocks are made by the same company making the boleslaweic crocks shown at the beginning of this section. Mad millie

They carry a variety of water-sealed fermentation crocks in sizes from 2-liters to 25-liters. Style vary all the way from the traditional straight-walled to hand-etched rounded. Cairo american college some are handmade by master dutch ceramist daniel lebon. WHEN to ferment in a crock

When I bought my first crock – a 10-liter harsch crock – I made a batch once a month. Just when my family was about to finish our last jar of dilly-delight sauerkraut (the only flavor I made at that time.), the next batch was ready to harvest.

So, on my next shopping trip into town I would purchase 4 or 5 heads of cabbage and get to slicing. With this approach, I was fermenting throughout the year and able to notice changes in the sauerkraut depending upon the temperature I was fermenting at. Ideal

• find a home for your crock, where it can ferment undisturbed for 4-8 weeks at 65-72 degrees fahrenheit. To protect your floor from condensation, raise the crock off the floor with a few blocks of wood. The bottom of most crocks is not glazed and moisture does transpire through to the floor.

The unglazed edges on the various crocks and lids are often rough enough to scratch a counter. Before using your crock, simply get wet-dry sandpaper (the black stuff) and do 20 seconds with 180, 200 and 220 grit and then 20 seconds with 400 grit under running water and those edges with be super smooth. Avoid ruining your floors

The bottoms of most crocks are not glazed and moisture can transpire through to the floor. When fermenting with your crock, make sure you protect your floor from condensation. Raise the crock off the floor with a few blocks of wood. Removing mold from your weights

Instead, he recommends cleaning the crock and weights with some vinegar and then washing them well with soapy water. Next, put the weights (not the crock) inside a cold oven and then turn the oven on to 250 degrees and let them sit in there for 30 minutes. Turn the oven off and wait for the weights to cool down so that you can remove them with your bare hands.

Weights need to dry in open air for a good week to make sure there is no longer any moisture left in them. I do this and then store them by themselves in one of my kitchen cabinets. Which fermentation crock are you lusting after? Know of a company I need to add to the list?