I don’t recall if I mentioned this before, but my wife and kids bought me a fermentation crock for Fathers Day this year. I’d had it on my list for a while, but wasn’t quite ready to get it myself. So my Beloved pulled the trigger for me and lo and behold, a new prep item showed up!
They got me a 10 Liter Harsch Crock. It’s very nice!
Now I love sauerkraut as-is, but I was looking forward to some natural homemade kraut. So I shredded up some cabbage and threw it in the crock with some brine. I also mashed up some garlic cloves for some extra kick.
Well, that was a couple weeks ago. We sampled it last week, and it was good but not quite there. Today, much better. So I pulled some out for consumption and we’ll leave more in to ferment a bit longer. Even my wife, not the worlds biggest kraut fan, said it wasn’t all that bad.
Fermentation is a good and healthy process for preserving foods. In particular if you have a root cellar, fermented foods will last for quite some time. While you can ferment food without a crock, I really like using one because it’s completely purpose built.
Cucumber season is just about upon us here in the Pacific Northwest, so I’m looking forward to some lacto fermented pickles as well.
So here’s my request to you … I know some of you are big fermenters, so share your favorite recipies with us in the comments section!