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Sauerkraut Fermenting Crock

Written By Culinary Pen on Sunday, October 31, 2010 | 10:27:00 AM

Sometimes dreams just come true. Also, sometimes if you whine, grouse, and constantly mention how much you want something, someone will take pity on you and get it for you. And I got my sauerkraut fermenting pot! Carla's family gave it to us as a wedding present! It's awesome. It holds a little over two gallons worth of sauerkraut. It also has a water lock lid, so the various fermenting cabbage smells won't trickle out and stink up the kitchen.

I used to ferment sauerkraut in 1 liter mason jars, but that was very labor-intensive and yielded mixed results at best. Plus, once I was done fermenting the sauerkraut, I had to can it if I wasn't going to use it in the next week or so. But this ceramic pot is great. It has two large weights I can use to keep the sauerkraut down in the salty brine. Once it gets the level of tangy bite that I like, I can remove some to eat raw or cook, then add a new head of shredded cabbage to the bottom of the pot and stack the ready-to-eat cabbage on top. Plus, I can save a cup or two of each brine to kick start the next batch of sauerkraut, just like a sourdough starter.

Plus, I can ferment anything in this. Pickled cucumbers, kimchi, carrots, mushrooms,turnips, etc. Or I can do a mix of produce. The instructional booklet came with an interesting recipe of shredded red cabbbage, carrots, parsnips, apples, and caraway seeds.

Clearly, this is something every home should have.

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