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Is there a special container for making sauerkraut?

h
Howard-2 Jun 2, 2006 11:09 AM

I've been experimenting with making sauerkraut. Now I wonder if there is a special pot or vessel or container or something that kraut makers use.

Anyone know the answer?

  1. k
    kt Jun 2, 2006 12:19 PM

    My mom always used a tall (3 feet?) stone crock. I think that it had some kind of improvised, semi-permeable cover, possibly a towel.

    1. j
      jillp Jun 2, 2006 11:18 AM

      The kraut makers I've known have used tall stoneware crocks. Do you have someplace to keep the kraut while it is fermenting/decomposing or whatever it is that sauerkraut does? I believe that can get fairly pungent.

      4 Replies
      1. re: jillp
        f
        Foodie2 Jun 2, 2006 12:19 PM

        Fairly pungent is an understatement --- absolutely stinky and overpoweringly smelly! My SO worked on an organic farm that made delicious lacto-fermented sauerkraut and kim chi with only vegetables and high-mineral gray Celtic sea salt, fermented late fall through end of spring in barrels. I do know the process involved wearing rubber clothes and turning the cabbage every so often. Good luck with this project! I hope you have an abandoned barn out back you're using for fermentation storage.

        1. re: Foodie2
          d
          Deenso Jun 2, 2006 02:04 PM

          "Fairly pungent is an understatement --- absolutely stinky and overpoweringly smelly!"

          Would that be why I've always heard that kim chi crocks are (were?) buried in the ground for fermentation in Korea?

          1. re: Deenso
            f
            Foodie2 Jun 2, 2006 02:17 PM

            I have no idea if the smell is why traditionally, kimchi crocks are buried, but it seems like a good plan to me. Both for regulating temperature and smell. Now, I might be overexaggerating the odor, based on the fact that it was emanating from dozens and dozens of crocks/barrels... perhaps it's less offensive when it's just the one crock. Though, you know, I still don't think I'd keep it in the main part of the house. I mean, it is rotting cabbage. This is what it smells like. Very loudly. To keep this somewhat on topic, here's a link to a store that sells fermenting crocks.

            Link: http://www.canningpantry.com/sauerkra...

            1. re: Foodie2
              j
              jillp Jun 2, 2006 04:29 PM

              Perhaps they buried it to keep it at a lower temperature. I think it has to ferment slowly at about 60 degrees. Stopping the smell might just be a bonus.

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