Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 >To whoever bought the Harsch crock for sale recently. Have you used it yet? If >so, how do you like it? Is it big enough? Too big? > >Just curious...thinking about getting one. > >Kathy Hi Kathy, ---[and Joe--see below] It was me. I still have it sitting on my kitchen counter, and haven't used it yet. Just look at it lovingly, so far. I was a fermenting fiend last summer/fall making all sorts of kraut, kimchi, relishes, pickles, fermented salsa, fruit kimchi, etc. mostly from what my garden produced. We are still reaping the benefits from then, and enjoying every mouthful. What do you think I should try first??? By the way, JOE, the day last summer/fall that you posted the web site for the [i think it was] Ultimate Kimchi that you had just made piqued my interest & I turned around & made some that very day, tweaking it to what I had on hand. I remember getting to the end of the recipe and being astonished that it wasn't fermented, so I proceeded to put in a little whey & ferment it anyway. It turned out REALLY good. I will be making it again next year, I'm sure! So, THANKS! (I had kept planning to bring some to share with you if we had a swap, but now I likely won't be able to come to our February swap because I am in the middle of a 3 month long class that is on Saturdays.) [bummer - I had wanted to get that kombucha mushroom that we had talked about, too!] I know that a few people have posted that they didn't like using whey for culturing, & that their things turned out mushy from it. Most of my things have turned out with great taste & texture. I've just had to be careful to salt to taste and no more. I am still trying to perfect the pickles. I think part of it is that I am just not used to the taste of fermented pickles, as opposed to vinegar pickles. I did experiment with Sandor Katz's suggestion for crispness, by putting grape, horseradish or oak leave in the jars to compare. So far I haven't come to any conclusions. Jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Jan, I made a comment in the past about whey recipes often turning out mushy. I didn't like the NT sauerkraut, or pickles in paticular. I also tried the Wild Fermentation recipes for kraut & pickles and love them compared to the NT recipes. I also tried putting fresh oak leaves in with the pickles and found that they stayed crunchy for longer. Now that the pickles are about 6 months " old " or more, they aren't quite as crisp. Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2006 Report Share Posted January 29, 2006 Therese, (or anyone)- I read somewhere, (maybe Wild Fermentation?), that some fermented pickles used to be " finished " by putting them in vinegar after they were fermented, which would keep them pretty indefinitely. Have you ever tried this? Do you know what effect it would have? I presume any increase in nutrients from fermentation would still stay, & lactic acid get replaced by acetic acid? So would it be defeating the main goal in fermenting, which is to achieve lactic acid? But raw vinegar is still good, so...??? Jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 OK, looked it up, costs $109 U.S. Dollars!!! Think I'll stick with my crock out of the crock pot and plate! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 I have two harsh crocks and I love them. Make sauerkraut in one and pickles in the other. If you can afford it they are worth the money. Allyn _____ From: [mailto: ] On Behalf Of haecklers Sent: Monday, March 13, 2006 4:30 PM Subject: Harsch Crock OK, looked it up, costs $109 U.S. Dollars!!! Think I'll stick with my crock out of the crock pot and plate! <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > <B>IMPORTANT ADDRESSES</B> <UL> <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> </UL></FONT> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol <B>MODERATOR:</B> Wanita Sears </FONT></PRE> </BODY> </HTML> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2011 Report Share Posted March 2, 2011 Are you selling or donating? Our son has brain cancer and hopes to start making kraut. Is it a Harsch? No cracks? Thanks so much. pattyostrem@... 612.240.5163 On Wed, Mar 2, 2011 at 2:46 PM, chelefin <chelefin@...> wrote: > > > Any interested in my 5 litre crock? It is just sitting empty and I can't > get my family on the kraut bandwagon. > Email me off list > Michele > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2011 Report Share Posted March 4, 2011 I haven't used the Harsch crocks, but I love my new Pickl-It jars. They take out the guesswork and made the best sauerkraut I've ever tasted. They have airlocks that take out excess CO2 and they also offer fine sea salt that very readily dissolves. No pounding is needed, and no whey is needed, though you can still use it. Quote Link to comment Share on other sites More sharing options...
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