The Art of Fermentation
- Thread starter CurtisB81
- Start date
Looking at starting with 
I'd be interested in seeing your fermenter, I was just going to start with a 1 gallon crock and plate. I spend a bunch of money on Sauerkraut so figured it would be cheaper to make my own.
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- #3
I pick up a small one 1.3 gallon to start with, made in the USA..
http://www.gardeners.com/buy/complete-fermentation-crock-1-gallon/8591370.html#start=7
http://www.gardeners.com/buy/complete-fermentation-crock-1-gallon/8591370.html#start=7
There is a qraut thread in the forum someplace.. on my phone at the monent.
Thank you for sharing this. I always wondered what people used these crocks for.
I find the sales personnel at their retail stores sorely lacking in product knowledge.
I use Ball jars with an airlock for mine.
Several good things here. I started making sauerkraut in 4 and 8 quart NSF containers with lids I drilled for 1/2" grommets. Using smaller dinner plates for weight in the large batches and brine filled zip-loc bags in these. Homemade kraut is way better than canned stuff.
Marianski's book has great info. (I also ferment to make wine and beer. Love the smell of fermentation in my house)
Tom
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I used to make homemade beer. That's fermented.
eightysix CJ's kraut picture is amusing. Not picking on you, eightysix, just commenting on the way that things are today with all of us.
My grandmother used to make her kraut in a large +/-5 gallon stone crock. She would add layers of cabbage and salt, put a piece of cheese cloth as a cover then a plate with a large weight on it. No plastic, no airlocks, just the crock.
That was some good stuff for sure.
eightysix CJ's kraut picture is amusing. Not picking on you, eightysix, just commenting on the way that things are today with all of us.
My grandmother used to make her kraut in a large +/-5 gallon stone crock. She would add layers of cabbage and salt, put a piece of cheese cloth as a cover then a plate with a large weight on it. No plastic, no airlocks, just the crock.
That was some good stuff for sure.
I know what you mean, most of the stuff I read described a similar setup. Unlike beer and wine, as long as the kraut is under the liquid you're good. With these small batches I haven't noticed any venting through the airlock. My wife is making a set of traditional weights in her ceramics class to fit the plastic tubs.
Tom
I hope she is making extras!
Ace Hardware had some nice ceramic crocks last time I needed some for fermenting stuff. With free store delivery, the 1 gallon crock was ~$8 and the 4 gallon model was ~$15. Add a plate with a zip lock bag full of water for weight and let the magic happen.
I need to make some naturally fermented pickles ... mmmm ....
I need to make some naturally fermented pickles ... mmmm ....
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- #14
I've made kimchi before, and I just put it in some plastic containers that carried hot & sour soup from Hunan King to our house. It came out pretty dadgum good.
I got today..Its made China, but what isn't these days.. It says, it's lead free and the company is big food equipment company.If I like it, I might upgrade to 2gal that's made in the USA.
It looks like a knock-off of the German fermenters and is priced similarly.
I looked up the Ohio crocks at Ace Hardware and their 2 gallon model appears to be very cost competitive.
The finest crocks come from Ohio- take me, for instance...
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- #18
I don't have an ace around me that I can order to..Aimzon is next place I'll order from, my dad has prime..
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