Pie-love wrote:On another forum, someone posted about the Harsch fermenting crock. Does anyone here have experience with these? They are expensive (about $115 for the 7.5 liter, plus $30 shipping on amazon) but I have an amazon gift certificate burning a hole in my virtual pocket. I welcome your thoughts and input-- worth it, or should I stick with my jar?
Pie-love wrote:My kraut didn't turn out that great this year-- I foolishly used Morton's kosher salt instead of my usual Diamond and it came out a bit salty, with a weak ferment. But still tasty-- I just have to give it a rinse and not add any additional salt. Live and learn
REB wrote:Bumping this . . .Pie-love wrote:On another forum, someone posted about the Harsch fermenting crock. Does anyone here have experience with these? They are expensive (about $115 for the 7.5 liter, plus $30 shipping on amazon) but I have an amazon gift certificate burning a hole in my virtual pocket. I welcome your thoughts and input-- worth it, or should I stick with my jar?
I'm considering buying a Harsch-style fermenting crock. I don't think I've ever lost an entire batch of pickles, but have fought mold in a variety of colors and have had some pickles turn mushy. I'm hoping that a Harsch-style crock would solve these problems and lead to better results, while not having to skim the mold every few days.
Does anyone have any input about whether these are worth it? And, is Harsch the best or are other similarly styled and less expensive brands acceptable?
Thanks,
Ronna
Thanks so much for the feedback. Are you glad you went with the 20L? I know everyone's needs are different, but I'm trying to decide if 15L is big enough. I usually don't fill a two gallon glass jar, but who knows what I'll want to do in the future?budrichard wrote:After years of having mold problems with conventional crocks I purchased a 20l Harsch crock and the first year was pickles with 100% success and the next year kraut with also 100% success. Last year the 20l was filled with Jalapeno/Habenero mash and is still fermenting. The year before i purchased a 5l Harsch and made a trial batch of the Jalapeno/Habenero mash and subsequently bottled with labels. Worked great!
In my opinion there is nothing better than a Harsch!-Dick
All good to know, thanks.budrichard wrote:It's really a crapshoot as to size. 5l is small and I used that size because I simply did not have enough material for anything larger and now it is a nice size for smaller batches and tests. This year it has Tobasco peppers raised locally and picked by me. It really takes a LOT of picking and many pickings to obtain 5l of mash of Tobasco peppers, but the 20l size is readily filled with pickles, kraut and most ingredients. Pickles once canned last forever, my kraut was subsequently canned and will have lasted 2 years so with one crock, you can pickle alternate items in alternate years.
15l may be fine for your uses, just be aware that the crock is not filled to the lid but one stops where the sides begin to curve inward so I'm not sure the a 20l Harsch crock holds 20l of material.-Dick
Pie-love wrote:My kraut didn't turn out that great this year-- I foolishly used Morton's kosher salt instead of my usual Diamond and it came out a bit salty, with a weak ferment. But still tasty-- I just have to give it a rinse and not add any additional salt. Live and learn!
On another forum, someone posted about the Harsch fermenting crock. Does anyone here have experience with these? They are expensive (about $115 for the 7.5 liter, plus $30 shipping on amazon) but I have an amazon gift certificate burning a hole in my virtual pocket. I welcome your thoughts and input-- worth it, or should I stick with my jar?
Jen
budrichard wrote:Krauting is temperature dependent and yeast dependent. The yeast in yogurt whey is the correct type.
The Harsch crock comes with good instructions. Did you follow the instructions?
When I kraut in October with the kraut in my cool basement, it takes 2-3 months at least. Kraut likes 70F and above.
I also use a lot of whey to assure I have the correct yeast.
Add some whey and wait and don't open the lid for at least two months depending on temperature.-Dick
Cathy2 wrote:Hi,
Tablesalt often has some extra chemicals to keep it free flowing, though it is not always iodized. Remember the Morton Salt motto, "When it rains, it pours!" In some areas of the world, the salt has neither iodine or chemicals to keep free flowing, then you will see rice in the salt shakers in an attempt to keep things loose.
Kosher salt is something when I run out, it doesn't pop back on the shopping list until the next time it is needed. I always have canning salt which does not have any chemicals nor iodine, so I substitute by weight as Ed suggested earlier. The canning salt does get clumpy, so I keep it in quart jars to minimize the problem.
I was just reading the basic brining primer in CI, which offers a direct volume comparative for the salt:
1/2 Diamond Crystal Kosher = 1/4 cup + 2 tablespoons Morton Kosher = 1/4 cup table salt
So those who don't keep gram/ounce scales in their kitchens have something to refer to.
Happy Thanksgiving ... and now I have to brine a bird!
wendy wrote:Kimchi is next. Any tips?
budrichard wrote:Krauting is temperature dependent and yeast dependent. The yeast in yogurt whey is the correct type.
toria wrote:Question....I did not see an answer to whether you can make sauerkraut in a plastic pail (food grade???). Wonder where to get those. We previously made it in a large vintage crock but after a few moves I have lost track of it and not sure I want to commit to buying such a heavy thing again. Pls advise..maybe will make some soon...sauerkraut season is coming soon.
toria wrote:Thanks Cathy. I am thinking of making the kraut in a largish jar. Also the tip you provided about the Minos Imports olive fermenting pail might work and I pass by there a lot. I don't have a tremendous ambition to make a huge amount this year maybe next.
LikestoEatout wrote:toria wrote:Thanks Cathy. I am thinking of making the kraut in a largish jar. Also the tip you provided about the Minos Imports olive fermenting pail might work and I pass by there a lot. I don't have a tremendous ambition to make a huge amount this year maybe next.
My local bakery has the pails with lids for $1.oo. I have bought them for wine making use in the past. Lots of food related businesses use them.