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ISO: Pickling Crock for making Sauerkraut?

d
DishyDiva Jan 9, 2010 10:15 AM

Hello!

Where in Toronto can I find the traditional kind of crock to make sauerkraut? That is, are there any European housewares shops around?

The recipe calls for something ceramic or glass with straight walls that don't taper at the opening. I need to be able to weigh the cabbage down with a plate.

Thanks in advance for your tips!

DD

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  1. Kagemusha Jan 9, 2010 10:21 AM

    Korean stores like PAT usually sell covered crocks for kimchee that should do the trick.

    1 Reply
    1. re: Kagemusha
      d
      DishyDiva Jan 9, 2010 10:34 AM

      PAT is a bit out of the way for me, but I will make the trip to check it out.

      Thanks, Kagemusha!

    2. y
      youdonut Jan 9, 2010 10:29 AM

      you can get a HARSCH fermentation crock from THE BIG CARROT in toronto i paid about 150 for a 5 gallon crock.
      here is a bit of a reference to the harsch product.
      http://www.biosupply.com/fermentation_pots.htm

      most decent crocks will be expensive but if price is an issue you can ferment in an ordinary food grade non reactive bucket with the proper steps taken.. ive tried that method and had a fair few failures but since i bought the harsch crock i have had none out of the 20 or so batches i have done..

      heres som addition info on fermenting that migh help.
      http://uga.edu/nchfp/how/can_06/sauer...

      2 Replies
      1. re: youdonut
        d
        DishyDiva Jan 9, 2010 10:33 AM

        Thanks for the info and links, youdonut. The Big Carrot is a convenient location for me as I live nearby. Though I shop there often for groceries, it never occurred to me to check out their housewares.

        I just took a look at the Harsch crock --- it sure looks nifty! Am I right to assume that it comes with its own weight for the top so that I don't need a dinner plate?

        1. re: DishyDiva
          y
          youdonut Jan 9, 2010 11:20 AM

          correct it comes with all you need except a tamper to push the cabbage down with.
          also note the big carrot may not keep these in stock they had to bring mine in from vancouver.

      2. Davwud Jan 11, 2010 03:46 AM

        Have you considered doing it in mason jars??

        DT

        1. w
          wontonwoman Jan 11, 2010 04:12 AM

          I've bought various sizes of old crocks in great condition at antique stores, yard sales and flea markets. Be sure to check for cracks: an easy way to be sure is to tap the crock with a piece of metal - such as the back of a spoon - and listen. If the crock is intact, you'll hear a ringing sound, 'ping, ping' but if it's cracked you'll hear a dull sound, 'thunk, thunk.'

          While I have a huge crock, I find that using several smaller ones is more convenient and easier to manage.

          If cost of the container is an issue, try using a large food grade plastic pail, available for next to nothing from Bulk Barn or other such stores. You'll get good results.

          I like using a Denby stoneware plate, as it is non-porous, and I found one that's a great fit - nearly as round as the opening. You can use a Cambrian Shield rock (it doesn't dissolve) in the kraut. Wash it well, and rinse well before using, then reserve it for future batches. Alternatively, fill a large glass preserving jar with water, and use that as your weight.

          Good luck!

          7 Replies
          1. re: wontonwoman
            Full tummy Jan 11, 2010 09:43 AM

            My father-in-law has been making sauerkraut for decades in good old plastic pails in the basement. Rarely a problem.

            1. re: Full tummy
              Davwud Jan 11, 2010 10:41 AM

              I've done that a couple times too. Works great. I'm just not that interested in making that much anymore. My plan is to use my extra large, wide mouth mason.

              DT

              1. re: Davwud
                Full tummy Jan 11, 2010 12:27 PM

                True enough. Mason jars are good too. I often make kimchi in the glass snap containers because then it goes straight from fermenting to the fridge, and there's no narrow mouth to get in the way of finding the hidden pieces of radish. But for sauerkraut, doing it right in a mason jar sounds very efficient for the same reason--much easier to keep refrigerated once it's fermented. Skips the bucket or crock step.

                1. re: Full tummy
                  Davwud Jan 11, 2010 12:34 PM

                  Got a good kimchi recipe?? I need some good stuff.

                  DT

                  1. re: Davwud
                    Full tummy Jan 11, 2010 01:38 PM

                    I am posting my recipe here:

                    http://chowhound.chow.com/topics/651234

                    1. re: Full tummy
                      Davwud Jan 11, 2010 01:53 PM

                      Great, thanks.

                      DT

                      1. re: Davwud
                        Full tummy Jan 11, 2010 02:13 PM

                        Enjoy, and let me know how it goes!!!

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