Comments on: How to use a Fermenting Crock – An Update!

By: Greg

Greg — Sun, 21 Aug 2016 03:14:27 +0000

I have had the best results with flavor of my sauerkraut leaving it to ferment for 6 weeks. I do not open for 6 weeks from the day I start it. It has the most amazing flavor ever and crunchy and squeaks when you chew it.
After 6 weeks I place in the fridge, and even in the fridge it keeps fermenting and getting better each day.

By: ernie

ernie — Thu, 04 Feb 2016 08:12:14 +0000

Is there a link to the pdf of the instruction book for this crock? I’m interested to find out more !

By: Kelly Liston

Kelly Liston — Mon, 13 Jul 2015 15:31:38 +0000

In reply to Pam. Pam, if you are asking if you can put the kraut in jars after it is done fermenting in the crock, then yes. I put my kraut in mason jars and transfer to the fridge.

By: Tamara Mannelly

Tamara Mannelly — Fri, 10 Jul 2015 19:16:56 +0000

In reply to Pam. Pam, you 'could' can the sauerkraut but then you would be killing all the beneficial bacteria and make it a dead product. Eating the raw, living, naturally fermented sauerkraut is the best way to get the benefits!

By: Pam

Pam — Thu, 09 Jul 2015 23:34:14 +0000

Can I cann it after it’s done ??

By: Jeanne

Jeanne — Sun, 08 Feb 2015 07:04:52 +0000

I made sauerkraut for the first time in an antique 2 gal ceramic crock (used for pickles too). I used about a 2 tablespoons of salt on about 5-6 lbs of grated cabbage, pounded it in the crock and used a BPA free bag filled with salted water to weight the cabbage under the juice. After 3 days a brown damp film formed on the outside of the crock. Inside still looks ok. Is this normal?

By: Don Jusko

Don Jusko — Mon, 26 Jan 2015 07:03:58 +0000

I use a 5 gal. ice cream holder, rough cut the cabbage up in a food processor, salt sprinkle layers every quarter of a head, three heads per batch, cover the mix with the large cabbage leaves and weight and wait one month. While I’m waiting I remove the crud off the top every two days with a spoon. Voila!

By: Grant

Grant — Mon, 28 Oct 2013 01:38:46 +0000

In reply to sherry stewart. If you're still looking for fermenting crocks, Home Hardware carries them, special order but usually within a week. 2, 3, 5 and 10 gal ones and they have the lids for 2, 3, and 5gal crocks. No weight stones available though.

By: Tamara Mannelly

Tamara Mannelly — Sun, 22 Sep 2013 15:37:54 +0000

In reply to Daniel S Simonette. Yes, the longer the time, the more probiotics, technically. However, taste factors in there too! Ferment as long as you would like!

By: Daniel S Simonette

Daniel S Simonette — Sun, 22 Sep 2013 15:29:15 +0000

I have read where you must let your sauerkraut ferment for eight weeks to fully get the most probiotics. I do tjis and really like the tadte of my sauerkraut. Hope tjis is helpful for you.