How does a pickling crock work?
Water-sealed crocks have a lip to hold water and a lid that fits inside that lip and prevents outside air from entering the crock once you pour water into that lip and create a “seal.” But carbon dioxide, which is created during fermentation, can still escape.
What can I make in a pickling crock?
But it does work, and it’s incredibly easy to do. Cucumbers in a pickling crock.
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Use fermenting and pickling crocks to make these delicious treats:
- Ruby Red Caraway Sauerkraut.
- Smoky-Sour Dill Pickles.
- Napa Cabbage & Ginger Kimchi.
How long does it take to ferment sauerkraut in a crock?
6 weeks
Place clean crock pot weights over the cabbage and close the crock pot with the lid. Pour water into the ring of your crock pot and make sure there is always water in that. Wait 6 weeks until cabbage is done fermenting into Sauerkraut.
How does fermenting crock work?
After a water-sealed crock is packed, two half-circle weights are placed into the crock to keep your ferment submerged. Then, the lid is placed into an open moat which is then filled with water. Now, outside air is prevented from entering the crock and carbon dioxide gases created during fermentation easily bubble out.
How much are old pickle crocks worth?
Depending on the manufacturer, the crock can have a value in the $10,000 to $25,000 range.
Are old crocks safe to use?
It would be impossible to guarantee that an older crock was made with lead-free clay and health and safety should be your number one concern when pickling and fermenting. However, if you notice that your glaze is cracked but the clay is not exposed, you should be okay to continue using your crock.
How many heads of cabbage does it take to fill a 3 gallon crock?
I can’t believe it has taken me this long to tell you about my favorite Christmas present: my dad got me a 3-gallon crock to make sauerkraut and about 8 huge heads of cabbage from my uncle’s farm.
Can you over ferment sauerkraut?
Can you ferment sauerkraut for too long? Yes, there is such a thing as too-long fermentation. A clear sign that you have left your cabbage out for too long a period is that it might turn mushy. However, that is not the only factor to know for sure.
How many heads of cabbage does it take to make 5 gallons of sauerkraut?
Tools to make sauerkraut
A 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage.
How do I disinfect my crock for fermenting?
How Do You Sterilize Fermentation in Crock? You can wash the crock in a dishwasher, as our glazes will resist the hot water and the detergent.
How do I know if my crock is worth money?
A legible maker’s mark, or stamp, will provide useful clues for determining a crock’s age and value. Generally found on the crock’s bottom, a maker’s mark can simply be the manufacturer’s name. Or, the mark may appear as a letter, symbol, or logo.
How do I know if my crock is antique?
A shiny, glass-like surface with occasional bumps indicates that the crock was salt-glazed and antique, since reproductions are often totally smooth. Simple decorations, which appear to be painted on freehand, are authentic, whereas printed or stamped designs are often reproductions.
How can you tell how old a crock is?
Try to identify the age – There are certain marks that can tip you off to your crock’s age. If the crock has a pattern, and the name of the pattern is on the bottom, that means it was made after 1810. If the mark includes the word “limited” (or “Ltd”), then it was mad after 1861.
How many pounds of cabbage do I need for a 5-gallon crock?
25 pounds
Containers for Fermenting Cabbage
A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds. Do not use copper, iron, or galvanized metal containers or lead-glazed crocks.
What kind of salt do you use to make sauerkraut?
grey sea salt
The best salt for sauerkraut is a mineral-rich dry salt. Mineral-rich wet salts (grey sea salt) contain naturally occurring minerals and have a high moisture content.
Can you get botulism from fermented foods?
Foodborne botulism. Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with toxin. The foods might have become contaminated if they were not canned (processed) correctly.
Why is my homemade sauerkraut crunchy?
My sauerkraut is crunchy, not soft. This traditional low-salt fermentation keeps your cabbage crisp. It will soften a bit over time, but it will always be a bit crunchy. If you like to make it less crunchy, use a mandoline style slicer set at 1/8-inch or less.
What is the best container to make sauerkraut in?
Old-fashioned earthenware crocks are traditional and are still a good choice as long as they are not cracked or chipped. Food-grade plastic pails that are sturdy and rigid make excellent containers.
Is it necessary to sterilize jars before fermenting?
The jars need to be sterilized because the ferments sit there for a week or more, and that environment needs to be as clean as possible.
How do I find the value of my crock?
If you can find and read the maker’s mark, you’ll have a better chance of identifying the age and value of your crock. The maker’s mark, or stamp, is usually found on the bottom of the crock. A maker’s mark can be a logo, letter, symbol, or name of the manufacturer.
What are the most valuable antique crocks?
In the 1800s, the most valuable Stoneware crocks were salt glazed crocks made of Kaolin clay. These crock designs were trendy until the middle of the 19th century where new designs were made to meet the consumers’ needs. German and English designs during this era have a crown or shield logo.
What is the ratio of salt to cabbage when making sauerkraut?
2.25 to 2.50 percent
When making sauerkraut, the ratio of salt to cabbage is 2.25 to 2.50 percent salt by weight (see Procedures below for exact recipe). Using too little salt not only softens the cabbage tissue, but also yields a product lacking in flavor.
Do you need to sterilize jars for sauerkraut?
Which cabbage is best for sauerkraut?
Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.
Can botulism grow in vinegar pickles?
Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.