Harsch Crock Lid Water Vanishing

[Guest guest]

I've got some kimchi going in my Harsch crock. I've made sauerkraut

and kimchi many times before, but this has never happened, at least,

that I've noticed. In the morning, I noticed the water level in the

lid rim was pretty low, so I added more right to the brim. A few

hours later, the water level was really low again. After I filled

the lid rim in the morning, I opened all my doors and windows while I

was doing some early Spring cleaning. The temp outside was around 40

F, and the house got pretty chilly, especially in the kitchen, where

I keep the crock. I'm thinking maybe the drastic change in

temperature made the gas in the crock decrease in volume, thereby

creating a slight vacuum that sucked the lid rim water into the

crock. If that happened, I might toss the whole batch as the lid rim

water is basically stagnant water that collects all sorts of airborne

stuff, including cat hair, dust, etc. Anybody notice this phenomena

with their Harsch crock? Thanks!

DJ

[Guest guest]

Maybe next time I'll just add a few drops of blue food coloring to

the lid rim water and see if it makes it inside. Probably not

related, but after a 4-day ferment, this is my first soggy kimchi.

DJ

[Guest guest]

At 03:11 PM 2/13/2005, you wrote:

> I'm thinking maybe the drastic change in

>temperature made the gas in the crock decrease in volume, thereby

>creating a slight vacuum that sucked the lid rim water into the

>crock. If that happened, I might toss the whole batch as the lid rim

>water is basically stagnant water that collects all sorts of airborne

>stuff, including cat hair, dust, etc. Anybody notice this phenomena

>with their Harsch crock? Thanks!

>

>DJ

Someone else mentioned it happening to them, so I guess it is possible. The

stagnant water around the rim bothers me too, so I add vinegar and some salt to

it, so it doesn't get slimy/nasty. I've never had it slurp away though.

-- Heidi Jean

[Guest guest]

Anybody notice this phenomena

> >with their Harsch crock? Thanks!

> >

> >DJ

>

>

> Someone else mentioned it happening to them, so I guess it is

possible. The stagnant water around the rim bothers me too, so I add

vinegar and some salt to it, so it doesn't get slimy/nasty. I've never

had it slurp away though.

Heidi Jean

Hmm,

I've had this happen with my Harsch crock too, but I thought the water

was just evaporating and kept refilling it. Both batches of

sauerkraut I've made were nasty on the top, but being the girl I am, I

scooped off the top layer and jarred up the bottom stuff--I suspect

Heid would disapprove. I've only used the Harsch crock twice and both

times got nasty kraut--what I'd imagine being alkaline on top, tho I

never tested the pH. Maybe was the water seeping in? Never had

trouble with kraut until I got my expensive crock. Now I am

disinclined to use it again, as it is quite an effort to fill, only to

chuck later. I hate to waste the juniper berries...

B.