Comments on: How to Use a Fermenting Crock

By: Robby

Robby — Sat, 25 Sep 2021 22:43:52 +0000

Hello! I have a 25 liter Gartopf. I noticed during the fermenting process that the water I filled at the top kept disappearing. I waited 6 weeks and then opened it up today. Looks like all that water was sucked inside. I took out the weights and leaves from the cabbage. I scooped out all the water. I tasted the kraut but it was very watered down tasting. It smells like kraut but not what I was expecting. Is there a fix for what I have now or do you think this batch has gone bad?

By: Mary in mn

Mary in mn — Sun, 29 Aug 2021 00:00:32 +0000

I have made sauerkraut several times in the Gartopf crock. I have the 50 liter and it is and heavy.
This year I had 35# of cabbage cut in my food processor. It filled the crock just over half. I set it up in the basement where it is a consistent 60 degrees. It will remain there for 6 weeks. Since it is too heavy to move it around I prep everything in my kitchen then transfer it to the crock in the basement. Works out great. I got my crock about 15 years ago from Germany. Love it. I also have a 5 liter like the Gartopf but it has no brand name on it. Looks pretty much like the same thing though. Heavy too.
I’ve always used the same recipe that you mentioned. I do can mine in pint jars though.

By: Alan

Alan — Fri, 12 Feb 2021 02:32:38 +0000

In reply to Kelly Liston. I never can my kraut anymore. I always double freezer bag my kraut, put it in the freezer and it lasts for at least 2 years.

By: Kelly Liston

Kelly Liston — Wed, 30 Dec 2020 18:22:13 +0000

In reply to Pam Fitzroy. I have never frozen fermented foods. It will last a very long time in your fridge if you don't eat it all first!

By: Pam Fitzroy

Pam Fitzroy — Mon, 21 Sep 2020 16:38:05 +0000

So I just got my Nik Schmitt Fermenting crock. I put 3 huge heads of Cabbage in the crock with the appropriate amount of salt and put it in the corner of my Kitchen. My only problem is my Beagle keeps drinking the water out of the trough. She has her own water bowl but prefers the water in the crock. She is a little spoiled and thinks everything is hers!

Will this ruin or slow the fermenting process? I do fill it every time I see it empty.

Also, I see that you said NOT to can the saurkraut. Can I freeze it?

By: Karen Nowak

Karen Nowak — Sun, 20 May 2018 18:50:36 +0000

I’m loving making my own kraut! I’ve read a lot about the process, and the consensus seemed to be that the cabbage needed 3 weeks to get just right. Now that I’ve jarred it up and put it in the fridge, I find that it gets better as it sits! My next batch I will ferment for 4 weeks. I just ordered a 5L crock as the 2L I purchased just didn’t make enough as I wanted to share some with my family.

By: Linda Bradshaw

Linda Bradshaw — Sat, 16 Dec 2017 00:21:11 +0000

I want one now!

By: John K

John K — Thu, 07 Sep 2017 15:50:31 +0000

In reply to Jess. Jess, I'm just getting into this myself, but my family made kraut for years. As I recall its very important that the cabbage is completely submerged in the brine liquid to prevent/reduce mold on top. Keeping that water channel filled helps as well I am told

By: John K

John K — Thu, 07 Sep 2017 15:48:08 +0000

This page was exactly what I needed. like lots of people, I grew up with relatives who made kraut but never did it myself. I was a little nervous going into it. I picked up a raw rutes yaozu fermenting crock for starting purposes. Now this is a small, white little fermenting crock about 2 liters. I followed your guidelines as the crock itself seems to work on a similar principal. I’m about three weeks into fermetning my first batch and the taste is fantastic! Thank you for taking the mystery out of the process!

By: Jess

Jess — Sun, 03 Sep 2017 11:33:18 +0000

Hi, I have made a first batch with a similar gartopf 20 L crock (!). Left it for about 2 weeks. And… there was mold when I opened it. Wondering if it may be because some of the water from the moat had evaporated…? I didn’t fill the crock to the top (couldn’t have lifted the thing), just about 1/3rd.

I removed the mold and the kraut was fine but I’d like to improve and not have to go through the gross and lengthy process of trying to remove mold from inside a 20L dark crock — not an easy process…!

Any tips?
Thanks!