Use fermenting and pickling crocks to make these delicious treats:
- Ruby Red Caraway Sauerkraut.
- Smoky-Sour Dill Pickles.
- Napa Cabbage & Ginger Kimchi.
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Table of Contents
How do you use a sauerkraut in a crock?
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.
Can you use a fermentation crock to make kombucha?
Place SCOBY on top of tea and pour starter liquid over the top of the SCOBY. Place a cloth over the top of the crock and secure it with a rubber band. Place brew belt (if using) around the crock and let sit undisturbed for 7 days. After 7 days, taste the Kombucha.
What is a pickle crock?
With a classic design that is both decorative and functional, this stoneware fermentation crock provides a time-tested vessel for transforming cucumbers into crunchy homemade pickles, as well as making sauerkraut, kimchi and other gourmet fermented treats.
How many pounds of cabbage do I need for a 5 gallon crock?
Containers for Fermenting Cabbage
A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds.
How do you use a pickle crock?
What are fermenting crocks made of?
Typically, they are ceramic but can also be made from glass. There are two primary types of ceramic crocks for fermentation available: Open Crocks and Water-Sealed Crocks. Both have advantages and disadvantages to consider.
What kind of salt do you use to make sauerkraut?
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 use a plastic bucket to make sauerkraut? A plastic bucket is actually an excellent choice for sauerkraut if you don’t have the traditional earthenware container. Make sure your bucket is made of food-grade plastic, has a sturdy construction and rigid sides, and an air-tight lid.
Do you need a crock to ferment?
You’ll need a large, wide-mouthed container and something to weigh down your ingredients to make sure they stay submerged in their brine as they ferment and pickle. The most traditional type of container used for fermenting is a ceramic crock, and there are two main types available: water-sealed or open.
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 do I disinfect my crock for fermenting?
Put the stones in a pot with a few tablespoons of vinegar and hot water or fill the crock with vinegar and hot water (not boiling). Leave overnight. Rinse the stones/crock. Dry the stones/crock in your oven (low temperature will do) so you know the stones are thoroughly dry.
What is a kombucha crock?
A kombucha crock is an earthenware container that’s designed specifically to store raw kombucha as it ferments. Kombucha crocks can be made from various materials such as stoneware, glass, ceramic, and wood.
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.
Are crocks airtight? The crock has a moat—which you keep filled with water—into which you place the lid. This forms an airtight vacuum seal. Gasses created during fermentation rise and escape via the water in the moat. Odor is trapped in the crock.
What can I use instead of a crock for pickles?
Fermenting pickles in a crock is very easy to do and you don’t even have to own a crock or a barrel. You can use a large plastic or glass container like a gallon size mason jar. Or a plastic food grade tub.
How do you pickle a crock?
Instructions
- Scrub the cucumbers and pack into a crock or 5 gallon pail. Add the dill and basil blossoms, dill seed, fresh garlic, and bay leaves.
- Refrigerate for about 1 month, and then taste one for flavor. Keep refrigerated until ready to serve.
Do you have to use a crock to make pickles?
Fermenting pickles in a crock is very easy to do and you don’t even have to own a crock or a barrel. You can use a large plastic or glass container like a gallon size mason jar. Or a plastic food grade tub.
What is the difference between kosher and dill?
The main difference you’ll find between a regular dill and a kosher dill is the presence of garlic. Typically, dill pickles that don’t use garlic aren’t considered kosher dill pickles. That’s more of a traditional thing, however, and not a religious dietary restriction.
How long do crock pickles take?
In conclusion, after about a week, grab a pickle and give it a taste. In addition, you can stop the fermenting whenever you like the flavor. My 10 gallon crock takes around 4 weeks to get it where I like it. A one gallon crock takes anywhere from 1-4 weeks.
How do you use a kombucha crock?
- 2 gallons of chlorine free water.
- 2 cups of white sugar (400g)
- 4 cups starter tea (raw kombucha from a previous batch)
- Bring the water to boil in a large pot over medium heat.
- Add the tea bags and steep for 15 minutes.
- Add the sugar and stir until its fully dissolved.
Can you brew kombucha in ceramic?
Ceramic. If you would like to culture kombucha in a ceramic container, check to make sure the glaze is food-grade to prevent potential contact with lead. Porcelain. Porcelain is generally safe for brewing kombucha, as long as it is food-grade.
What you need to make kombucha?
Ingredients
- 3 1/2 quarts. water.
- 1 cup. sugar (regular granulated sugar works best)
- 8 bags. black tea, green tea, or a mix (or 2 tablespoons loose tea)
- 2 cups. starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
- scoby per fermentation jar, homemade or purchased online.
Can you ferment kimchi in a crock? Keep fermented kimchi in a 2-quart jar or crock with the lid on, pressing it down under the brine after each use. It will keep for months on end in the fridge when the kimchi is submerged below the brine…. getting better and more flavorful with time!