 Harsch Fermenting Crock Pots | ||
Harsch Fermenting Crock Pots are also known as sauerkraut crocks. These beautifully crafted stoneware fermenting crock pots from Germany produce sauerkraut and other pickled vegetables very simply. Their use of ceramic weight stones eliminates mold while their clever water sealing system allows fermentation gasses to escape without allowing air to enter the crock pot. Simple instructions for use and recipes are included. | ||
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| Harsch Fermenting Crock, 5.0 Liter (1.3 gal.) Delivered Price: $119.95 | | | Harsch Fermenting Crock Pot, 7.5 Liter (2 gal.) Delivered Price: $129.95 | ||
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| Harsch Fermenting Crock Pot, 10 Liter (2 3/4 gal.) Delivered Price: $149.95 | | | Harsch Fermenting Crock, 15 Liter (4 gal.) Delivered Price: $199.95 | ||
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| Harsch Fermenting Crock, 20 Liter (5.28 gal.) Delivered Price: $239.95 | | | Harsch Fermenting Crock, 30 Liter (8 gal.) Delivered Price: $279.95 | ||
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| Harsch Fermenting Crock, 40 Liter (10.5 gal.) Delivered Price: $359.95 | | | Harsch Fermenting Crock Pot, 50 Liter (13.2 gal.) Delivered Price: $479.95 | ||
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| Making Sauerkraut Book | |||||
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Shipping Notes: We do not ship these items outside the Continental US States due to the potential for damage. These crocks ship UPS Ground service only. Faster shipping is prohibitively expensive and not available.
About Harsch Crock PotsThe patented original Harsch crockpot is stoneware. It is fired at 1200 degress C and finished with a leadfree glaze. It is suitable for almost all types of vegetables like cabbages, pumpkins, cucumbers, carrots, beans, celery, onions and peppers. Stoneware does not require special storage or use and is neutral for all fermenting vegetables. In just 4-6 weeks you can have delicious sauerkraut and other fermented vegetables. The Harsch fermentation crock has a special cast gutter in the rim, and includes a ceramic cover which fits into the gutter which is filled with water thus creating the air lock. Gases from the fermentation can escape, but air can not enter the crock from outside. The pasty, white "kahm yeast" which develops on the sauerkraut in ordinary crocks does not develop with the Harsch crocks. The Harsch crock comes with a 2 piece stone that it used to weigh down the lid and apply pressure during the fermentation process so there is not need for you to use your own stones.
Fermented vegetables are important for healthy nutrition Sauerkraut is among the healthiest foods, writes pastor Sebastian Kneipp. James Cook introduced sauerkraut into navigation. A world-circumnavigator, with the help of sauerkraut's high vitamin C content, he protected many men from the pest of the seas, scurvy. Nutritionists recommend fermented vegetables. Not only are they durable and taste delicious, but they also prevent numerous illnesses. Correct handling of the crockpots The first rule is cleanliness. This does not only apply to the vegetable but also pot and lid. This is where the remarkable traits of the stoneware pay off. It can be cleaned easily and without much trouble. It only needs to be wiped, scrubbed or rinsed off and then left to dry. Since stoneware absorbs virtually no water, the formation of mold, that is common at the surface of other materials , is eliminated. Mold formation affects taste, ingredients and preservation of the fermented vegetable. The cover stones are replacing the previous board with cloth to weigh down the fermenting vegetable. They're made from stoneware and come as two pieces for easier handling and better contact with the fermenting vegetable's juice. They also provide the necessary pressure on the vegetable for fermentation. The stones should be covered by one to two inches of vegetable's juice. When there's too little juice, add cool boiled salt water (15 g [.5 oz.] salt in 1 liter [1 qt.] water). A normal crockpot requires that one cover the vegetable with a clean, washed cloth. This is not necessary with this crockpot. Here it is sufficient to put large cabbage-, grape- or horseradish leaves under the stones. Monitor the evaporation of water in the water groove. Close the pot with the lid. Pour water (normal tap water) into the water groove. This assures that the pot is sealed airtight, an important requirement for the pot to ferment properly. Fermentation occurs in several stages. Depending on the kind of vegetable, it takes 4 to 6 weeks. Especially in the early stages, it is extremely important that no air contacts the vegetable. The lid should therefore be opened no earlier than 2 to 3 weeks into the fermentation. During fermentation and storage of the fermented vegetable the water groove needs to be filled with water. This prevents the following:
Recipes to use with your Harsch crockpot In general, don't fill the crockpot all the way, since the cover stones and the carbon dioxide need room. The crockpot should be filled to no higher than 4/5 its height. When the pot is used for storage, don't open the pot on a daily basis but rather remove a weeks amount and store it in a closed container in the refrigerator. Sauerkraut
5-8 kg. [11-17 lbs.] Cabbage for the 10 liter pot 1. Remove the outer wilted leaves of the cabbage and remove the stalk (with a special stalk-remover or a knife) and shred into a large bowl (depending You can also flavor the cabbage with spices such as juniper berries, Weinkraut is prepared like Sauerkraut. Instead of salt water, add 1 liter of wine and several apples (peeled and sliced). Cover with grape leaves. You can also flavor the cabbage with spices such as juniper berries, caraway or dill or fruits such as apples or pineapple. Weinkraut is prepared like Sauerkraut. Instead of salt water, add 1 liter of wine and several apples (peeled and sliced). Cover with grape leaves. Russian Cabbage White cabbage (2 kg), green tomatoes (1kg), carrots (.5 kg), rutabaga(.5 kg), celery (.5 kg), onions (.5 kg), red and yellow peppers (2 each), dill (1 bunch), tarragon (2 branches), savory (3branches), bay leaves (5), garlic (6 cloves), horseradish (sliced), mustard seed (4 tablespoons), cilantro (1 tablespoon), juniper berries (3 tablespoons), salt (5-8 g per kg vegetables) prepare vegetables: shred cabbage, tomatoes, celery and carrots; slice peppers into strips, onions into fine rings add salt to vegetables, then add spices and herbs, mix and mash until juice becomes visible layer into the fermentation pot (up to 4/5 of height), cover with horseradish slices or cabbage leaves continue as described for Sauerkraut. Blaukraut and Rotkraut (red cabbage) Both, Blaukraut and Rotkraut (red cabbage) are prepared like Sauerkraut. Green Beans beans must be boiled before fermenting. (They contain poisonous substances Cucumbers 4.5-5 kg cucumbers (medium size, hard), several onions, mustard seeds (2-3 wash and scrub cucumbers, and puncture with a knitting needle or sharp knife Further information regarding working with the fermentation pot, healthy White cabbage (2 kg), green tomatoes (1kg), carrots (.5 kg), rutabaga(.5 prepare vegetables: shred cabbage, tomatoes, celery and carrots; slice Blaukraut and Rotkraut (red cabbage) Both, Blaukraut and Rotkraut (red cabbage) are prepared like Sauerkraut. Green Beans beans must be boiled before fermenting. (They contain poisonous substances |
Prices include shipping! We offer Free Ground Shipping to the Continental US on all Harsch Fermenting Crock Pots. Note: "Free Ground" does not apply to other items purchased at the same time. Crocks ship to lower 48 US States only.