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The right sauerkraut crock saves you work—how to choose the best crock for your kitchen

Jun 12, 2012 -
   
  The right sauerkraut crock saves you work—how to choose the best crock for your kitchen
Our Harsch stoneware fermentation crocks on parade: 5, 10 & 20 liter sizes.
 
   

In our video you’ll learn how to make superb sauerkraut.

We carry the original Harsch fermentation crocks because they’re the best for step-saving, clean fermentation, and an appealing sauerkraut.

Why did we select the Harsch crocks?

*  The crocks are easy to clean.

*  The stoneware absorbs hardly any water, so mold cannot build up. Mold would affect the taste and preservability of fermented vegetables.

*  Harsch crocks come with weighting stones, instead of a wooden board with a cloth. The weighting stones are made of stoneware and are cut in two halves for easier handling. The stones have the right weight to hold vegetables under the liquid during the fermentation process. If you don’t have weighting stones you have to use a board or other weight, covered by a cloth (the cloth will need to be cleaned and replaced during fermentation).

The most important feature of the Harsch crocks? The water groove that holds the lid. Fill the deep water groove before setting the lid in place. The resulting seal is airtight and it prevents the undesirable formation of a film of yeast.

If you don’t have the water groove seal of a Harsch crock you will have to check the container daily and skim off yeast or mold from the liquid.

The lactic acid develops its full preservation properties in the airtight environment.

How much sauerkraut do you want to make?

Remember, you should only fill the crock to 80% of its capacity.

We carry the three sizes of crocks shown in the kitchen photo above: 5 liter/1.32 gallons, 10 liter/2.64 gallons, and 20 liter/5.28 gallons.

For sauerkraut details and recipes, enjoy our specialty book, Making Sauerkraut and Pickled Vegetables at Home. For more on sauerkraut and other fermented foods, try Preserving Food Without Freezing or Canning, and Preserving Food at Home.

Find tips on sauerkraut in our accompanying blog post, Make sauerkraut in a fermenting crock.


Categories: Food Preservation, Food Processing & Preservation


Sabine Says:
Jun 17th, 2012 at 11:38 am

Awesome video!  Always felt a little guilty for lacking the know-how to make sauerkraut, I mean, I’m German, how is it possible that I can’t make sauerkraut????  Thanks for remedying this!

Charlotte from Peaceful Valley Says:
Jun 22nd, 2012 at 8:51 am

Sabine, Wendy and Joe are good teachers, aren’t they? Now, get back to your roots wink

Beth Boehlke Says:
Jun 23rd, 2013 at 7:59 am

Do you have the 5L in stock? I live in G.V.
Beth

Jim Says:
Jul 13th, 2013 at 11:19 am

Any tips on cleaning the Harsch crock and weight stones?  I just received one as a gift and was surprised by the limited instructions for sanitizing everything.  I have always fermented in large sterilized glass jars, but the crock looks like a cool alterrnative as long as it is absolutely clean before use.  Thank you in advance….Jim

Charlotte from Peaceful Valley Says:
Jul 15th, 2013 at 5:00 pm

Jim, The staff here wash their crocks and stones with hot, soapy water—and some set them out in the sun to dry. Enjoy your fermenting!

Allan Says:
Mar 31st, 2014 at 7:47 pm

Now that Harsch has closed its factory, what crock do you recommend?

Stephanie Brown Says:
Apr 1st, 2014 at 10:15 am

Hello Allan,

We’ve started carrying the Boleslawiec crocks made in Poland. They have a similar design.

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