Author Topic: Fermenting Crock  (Read 4137 times)

Offline majorvices

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Fermenting Crock
« on: April 15, 2013, 11:53:26 AM »
Just ordered a 10L fermenting crock complete with weighting stones. Planning on using it mainly for sauerkraut. Anyone else use one? It wasn't cheap. $125 or so. But free shipping.
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Offline HydraulicSammich

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Re: Fermenting Crock
« Reply #1 on: April 15, 2013, 12:07:14 PM »
Nice!  I think I should put a pot of kraut on right this minute.  I haven't used what you just purchased but do use a 4 gallon Redwing crock which kicks out about 12 quarts kraut.  Just enough to get by a year.  I also use a 16th century recipe of my grandfathers from Switzerland.  Simple, just add salt and Danish ball head cabbage.  All other herbs are added at cook time.  Cheers!
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Offline Slowbrew

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Re: Fermenting Crock
« Reply #2 on: April 15, 2013, 02:39:00 PM »
We lucked out when we were cleaning out my mother-in-law's basement a few years ago.  She had a bunch of Red wing crocks.  All kinds of sizes from 1 gal. to 20 gal.  No one else in her family had any interest so we took them.  We had glass tops cut for them and use them for end tables/plant stands.  We have a couple of smaller ones we use as they were designed now and then too.

It didn't hurt that my brother, who collects these things, about died when he saw them all.   ;D

I hope the kraut works out well.  I haven't had homemade kraut in years.

Paul
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Offline majorvices

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Fermenting Crock
« Reply #3 on: April 15, 2013, 03:41:13 PM »
I make it once or twice a year but I can see keeping a batch going year round now. I'll post photos when I get mine.

If this one works out a may get the 20L as well. :)
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Offline narvin

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Re: Fermenting Crock
« Reply #4 on: April 15, 2013, 05:33:24 PM »
I have a big one.  It's called "My bathtub".  It gets a little crowded when I have both beer and sauerkraut in there during a bath.
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Offline kraftwerk

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Re: Fermenting Crock
« Reply #5 on: April 24, 2013, 10:13:15 PM »
I tried making kraut with green and purple cabbage and shredded carrots. I used a 2 gal food-grade plastic bucket with a lid and air lock. My kraut tasted great but made me sick. Not sure if it was infected or if the plastic made it bad. I made sure to clean everything as I would any brewing equipment. Anyone have similar experience?
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Fermenting Crock
« Reply #6 on: April 25, 2013, 12:46:33 PM »
Never had kraut make me sick. Can't comment. Will say the 10L is plenty big enough. Won't be getting a 20.
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Offline bluesman

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Re: Fermenting Crock
« Reply #7 on: April 25, 2013, 08:40:32 PM »
Nice Keith. I was just thinking about making some kraut last week.

I use an old crock that I got from my mother-in-law for making kraut. Fresh kraut is a beautiful thing. The key is having some fresh cabbage to make it with. Cabbage comes a long way this time of year up here. I'll have to pick up some cabbage soon.
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Offline flars

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Re: Fermenting Crock
« Reply #8 on: May 15, 2013, 10:53:49 PM »
I use a 5 gallon Red Wing for corning beef brisket.

Offline redbeerman

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Re: Fermenting Crock
« Reply #9 on: May 18, 2013, 11:36:57 AM »
You guys are making me hungry!  I have some red cabbage growing.  If it survives the bugs and heat, I will probably can it.  We love this stuff at my house.
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Offline MDixon

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Re: Fermenting Crock
« Reply #10 on: May 20, 2013, 08:17:05 AM »
My grandmother always used a crock(may have been a Red Wing) with a plate and a rock. $125 sounds expensive to me.

http://www.amazon.com/Ohio-Stoneware-Gallon-Preserving-Crock/dp/B002P4RISG/ref=sr_1_13?ie=UTF8&qid=1369062966&sr=8-13&keywords=fermenting+crock
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