Making sauerkraut in the Harsch/Gartopf fermenting crock is amazingly easy. And, if you talk to anyone (including me) who has made sauerkraut in this crock, you'll hear how amazingly tangy, vibrant and delicious-tasting the final product is.
Really, you have to taste it to believe it! If you're used to mushy canned sauerkraut, this fresh, homemade version will be a revelation.
This beautiful, super high-quality stoneware crock is fired at 1200 degrees Celcius, and then finished with a lead-free glaze. This crock has a matching stoneware lid which fits perfectly over the top. The rim of the crock has a patented water gutter which, when filled with water, creates a seamless airlock. Gasses that build up inside the crock from the fermentation process can escape easily, but air from the outside is not able to enter.
While the Harsch crock is perfect for making sauerkraut, it can be used to ferment practically any food you can think of! Do you love Kim Chi? How about those incredible deli-style half-sour pickles? Yes, you can ferment batches of cucumbers, carrots, beets, peppers, beans, pumpkins - the list goes on and on and on.
Before I knew how to ferment foods, I often preserved my garden vegetables by canning them - under high heat. But, once I learned about the health benefits acquired by fermenting foods, I decided to do some research and give fermentation a try.
I read all about making sauerkraut using various containers - but, I was often away from home, and unable to be responsible for tending to my Sauerkraut on a daily basis. My research uncovered the Harsch crock.
At first, I wasn't sure I could justify the cost. But, once I calculated how much it would cost to buy pre-made naturally fermented foods in the store, I realized making my own in the Harsch crock was a huge savings. Plus, I wanted the experience of making my own fermented home-grown vegetables.
I ordered my first crock, a 10-liter size. After tasting my first beautiful batch of healthy sauerkraut, I was convinced - this was a keeper. Making sauerkraut was fool-proof! Then, I decided I wanted to also try Kim Chi and homemade pickles. I had so many vegetables in my garden I wanted to preserve. I ended up ordering another crock, this time a 7.5-liter size. This way I could have two batches of fermented foods going at all times.
Making sauerkraut in the Harsch fermentation crock is easy! So, buy one, make sauerkraut, eat it and be healthy!
To learn more about sauerkraut and fermented foods, be sure to visit my other pages (see the links below). I detail the health benefits of fermented foods, explain how to make sauerkraut, and share my recipe for making sauerkraut - you'll also learn lots more about making sauerkraut in the Harsch crock. Can you tell I love it?