Kraut equipment question

[Guest guest]

Hello board and kraut-makers,

I have made a few batches of sauerkraut now and 1 was fantastic, 1

OK, and 1 didn't sour before it got moldy. Temperature was probably a

a factor. I use a ceramic crock that can hold about 10 lbs of cabbage

once I slice and pound it down, then put a sterilized plate on top of

the cabbage to keep it submerged in the juice, a weight on top of the

plate to keep everything down, then plastic wrap over everything so

it is more or less airtight. Since the cabbage stays submerged in

juice the whole time, is there any advantage to paying the bucks for

a Harsh crock? What will it do that this current system isn't?

Wondering because I really do love the stuff (when it turns out) and

if it helps in any way I'd consider the Harsh crock a lifetime

investment. But if Harsh lids = plate, then the money can go

somewhere else.

Thanks!

[Guest guest]

>Since the cabbage stays submerged in

>juice the whole time, is there any advantage to paying the bucks for

>a Harsh crock? What will it do that this current system isn't?

>Wondering because I really do love the stuff (when it turns out) and

>if it helps in any way I'd consider the Harsh crock a lifetime

>investment. But if Harsh lids = plate, then the money can go

>somewhere else.

I got a Harsch after flies got in a batch when I was using

the " plastic wrap " method. The water seal REALLY keeps insects out.

Also keeps the smell in, and my kimchi is pretty intense! But those

ceramic crocks they used to use made fine kraut in the past, and

they still do.

Mold is usually, in my experience, due to: 1. Too little water (you

don't want ANY solids on the top, the plate should be submerged).

2. Too little salt and/or acid. It is possible to make low-salt

kraut, but 2T salt per 5 lbs cabbage isn't really all that much salt!

The Harsch crock can cut down on mold, maybe, but I just did a batch

of " apple kimchi " (experiment) which in fact molded right on top of the

water. Tasted ok though, but I couldn't quite stomach it.

However, in the old books they let kraut go for a long time and it

often gets stuff growing on the top, usually a yeast or bacteria

film, sounds like.

-- Heidi