Tuesday, November 8, 2011

I Need a Sauerkraut Crock

I was a bit dubious when I started this kitchen project: I don't know much about fermenting, and it seemed weird that something good would happen simply from brine over cabbage 2 weeks in the basement.

The main problem I had was finding containers heavy enough to tamp down the cabbage and yet slender enough to fit in the mouths of my jars (the water-filled bags did not work for me).  A can of tomato paste and a jar of olives.


So, I would like a crock.  Because at $1.25 for a huge cabbage, I will be making sauerkraut again. 
The flavor is wonderful. I froze some sauerkraut in pint jars, thinking happily of reubens.
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8 comments:

Crystal said...

If you find a place that sells affordable crocks let me know! I was given two crocks for wedding presents and they were used as cooking utensil holders because that is what my mom does. About a year ago, I emptied one and use it when I make sauerkraut, but it only holds one small head. I haven't yet commandeered my second crock because I'm not sure where I'd put the utensils it keeps handy for cooking. But that brings up another conundrum in my life - my inability to organize my kitchen in an efficient manner. sigh. . .

Tracy said...

OR, you could go another route, and make it the Nourishing Traditions way. Easy, and just as tasty. It sits on the counter for three days, and then you're done.

Eva Girl said...

I've been looking for a crock at yard sales and thrift stores...but, I'm not in any hurry, the right one will come along someday. I'm also looking for a cheese press. I've wanted to try making cheese ever since I read about it in Little House in the Big Woods : )

Margo said...

Crys, what about using an empty, nice-looking can for your utensils? I've done this on my desk for a pencil holder. It's a Spanish olives can. Seems to me it's easier to find a utensil holder than a sauerkraut crock!

Tracy, I'll have to check into it. I'm surprised there's a way to speed it up.

Crystal said...

Margo, I like the can idea, I'll let you know if it works.

Tracy, I also do the 3 day process, but it would still be nice to be able to do a larger amount and keep it in the fridge or basement.

Naomi said...

I still have a "sauerkraut" scar on my finger from slicing cabbage into a crock as a kid. Ah, the fond memories!

Carol A.Bender said...

We made sauerkraut for the first time this year. My suggestion for finding an inexpensive crock is to find one at an auction. That's where we buy ours. We love to experiment with different pickles too. Try http://www.auctionzip.com/ to find a great auction near you. Watch out though because they are addicting. :)

Stephanie said...

In the Northeast, it's pretty easy to find big bean pots for $5-$7 at junk/antique shops that do quite nicely. I mostly do cukes and carrots, though.

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