Sauerkraut Crocks: How to Choose the Best Crock for Your Kitchen
In our video you’ll learn how to make superb sauerkraut.
We carry the original Bolsaweic fermentation crocks because they’re the best for step-saving, clean fermentation, and an appealing sauerkraut.
Why did we select the Bolsaweic 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.
* Bolsaweic 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 Bolsaweic 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.
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.
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.
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