Re: Harsch Crock and barometric pressure

[Guest guest]

It may have risen up the inside rim but not gotten sucked all the way

inside. The little notches in the lid are supposed to prevent that, I think.

I always fill the rim with strong brine, that way if any gets sucked in I

figure it won't matter too much.

As to contamination, probably not if it is far along. Only way to know is to

try it and see.

Harsch Crock and barometric pressure

> Today was a stormy day, and in the morning the water level in the rim

> of my Harsch crock was nearly to the top. A cold front passed

> through with a few thunderstorms, the temperature outside dropped 30

> degrees, and then I noticed the water level was extremely low.

>

> I also have an old-fashioned glass barometer, filled with water, and

> the water in the spout rises during low pressure and goes down in

> high pressure. An " old-timey " weather device to indicate stormy

> weather.

>

> Where did the water from the rim go?? I hope it didn't go into my

> sauerkraut! Someone once posted a comment about being careful not to

> create a vaccuum with the harsch crock. My sauerkraut has been

> fermenting for 3 weeks, I have not moved or removed the lid at all

> during this time.

>

> If anyone has used the harsch crock (or similar fermenting vessel),

> can you please let me know if I should be worried about

> contamination, and if you have noticed similar fluctuations in the

> water level.

>

> Thank you!

>

> Patti

>

>

>

>

>

[Guest guest]

That happened to me with the Harsch crock, and I had the same concerns. But

when the pressure changed again, the water again was at the top of the

outside lip, so I don't believe any of the water was sucked into the pot.

And the sauerkraut turned out perfect. If I remember correctly, the inside

lip is higher than the outside - perhaps specifically designed that way to

prevent water from being sucked inside.

Dean

Harsch Crock and barometric pressure

Today was a stormy day, and in the morning the water level in the rim

of my Harsch crock was nearly to the top. A cold front passed

through with a few thunderstorms, the temperature outside dropped 30

degrees, and then I noticed the water level was extremely low.

I also have an old-fashioned glass barometer, filled with water, and

the water in the spout rises during low pressure and goes down in

high pressure. An " old-timey " weather device to indicate stormy

weather.

Where did the water from the rim go?? I hope it didn't go into my

sauerkraut! Someone once posted a comment about being careful not to

create a vaccuum with the harsch crock. My sauerkraut has been

fermenting for 3 weeks, I have not moved or removed the lid at all

during this time.

If anyone has used the harsch crock (or similar fermenting vessel),

can you please let me know if I should be worried about

contamination, and if you have noticed similar fluctuations in the

water level.

Thank you!

Patti

[Guest guest]

" Where did the water from the rim go?? "

Thank you, and Dean, for your replies. I barely lifted the lid

this morning, and the water that was on the inside of the lid flowed

back down and to the outer rim.

I liked the suggestion to put brine in the rim, just in case. I'll do

that next time.

Everything seems to be okay now. The real test will be in two or three

more weeks, when I can finally eat some! Fermenting food is fun, but

requires patience ;-)

Patti

[Guest guest]

You are welcome Patti.

Nothing wrong with tasting the kraut now and then to see how its coming.

Re: Harsch Crock and barometric pressure

> " Where did the water from the rim go?? "

>

> Thank you, and Dean, for your replies. I barely lifted the lid

> this morning, and the water that was on the inside of the lid flowed

> back down and to the outer rim.

>

> I liked the suggestion to put brine in the rim, just in case. I'll do

> that next time.

>

> Everything seems to be okay now. The real test will be in two or three

> more weeks, when I can finally eat some! Fermenting food is fun, but

> requires patience ;-)

>

> Patti

>

>

>

>

>

[Guest guest]

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> create a vaccuum with the harsch crock. My sauerkraut has been

> fermenting for 3 weeks, I have not moved or removed the lid at all

> during this time.

> Thank you!

> > Patti

>

Wow Patti,

Is it normal to let it ferment that long? I don't know. I just made

my first batch of veggie sauerkraut in a jar and only let it sit for 3

days with whey and salt. It's good and not too tart, actually it's

the best I've tasted so far. I'm letting the other jar sit for

another couple days to see if it's much different. Letting it sit for

so long, from what I've read in " Wild Fermentation " that will make it

more sour....is that right? Let us know how it turns out. Glad your

ok after those storms rolled through this morning. I guess the

mountains helped break it up some. Take care.

Diane

http://www.peacefulacres.wordpress.com

[Guest guest]

" Nothing wrong with tasting the kraut now and then to see how its

coming. "

Hi ,

I finally got the courage to open the lid and take a taste - the

kraut has been fermenting for 3 1/2 weeks, and seems like it still

has longer to go. I'll take another taste next week. Today's taste

was still quite crisp, and not sour. The cabbage was pale, but more

colorful than store-bought kraut. I had to add brine to cover the

weight stones when I first made the batch, do you think that is

making the fermentation slower, or does this sound like it's on

schedule?

Today I also emptied the old water from the rim, and replaced it with

a saltwater brine.

Thanks,

Patti

[Guest guest]

FWIW, mine takes 6 weeks to be okay, 8 weeks to be really good.

Dean

Re: Harsch Crock and barometric pressure

" Nothing wrong with tasting the kraut now and then to see how its

coming. "

Hi ,

I finally got the courage to open the lid and take a taste - the

kraut has been fermenting for 3 1/2 weeks, and seems like it still

has longer to go. I'll take another taste next week. Today's taste

was still quite crisp, and not sour. The cabbage was pale, but more

colorful than store-bought kraut. I had to add brine to cover the

weight stones when I first made the batch, do you think that is

making the fermentation slower, or does this sound like it's on

schedule?

Today I also emptied the old water from the rim, and replaced it with

a saltwater brine.

Thanks,

Patti

[Guest guest]

" FWIW, mine takes 6 weeks to be okay, 8 weeks to be really good. "

Thanks, Dean. I guess I need to learn to be patient...NOW ;-)

Patti

[Guest guest]

Hi Diane,

Well we made ours this last fall,and the packed into jars after

fermenting in a 5 gallon bucket. Placed in the basement toilet area

(enclosed) very cool area. We been eating it and the family loves it.

not sure would say it is too tart, but then I mixed the green and red

cabbage.

Audrey

> >

<snippet>

> Wow Patti,

> Is it normal to let it ferment that long? I don't know. I just made

> my first batch of veggie sauerkraut in a jar and only let it sit for 3

> days with whey and salt. It's good and not too tart, actually it's

> the best I've tasted so far. I'm letting the other jar sit for

> another couple days to see if it's much different. Letting it sit for

> so long, from what I've read in " Wild Fermentation " that will make it

> more sour....is that right? Let us know how it turns out. Glad your

> ok after those storms rolled through this morning. I guess the

> mountains helped break it up some. Take care.

> Diane

> http://www.peacefulacres.wordpress.com

>