Re:Harsch Crock arrived and is in use

[Guest guest]

Patti,

I am confused as to why you will leave it for 4-6 wks. I thought you could have

it in 2-3 days! Which is it?

Millie

[Guest guest]

>

" I am confused as to why you will leave it for 4-6 wks. I thought

you could have it in 2-3 days! Which is it? "

Hi Millie,

I am pretty new to the mad, mad world of fermentation, and since this

is my first batch of kraut in the new crock, I'm following the

guidelines that came with the crock. It states that you should not

even open the lid for the first 2 weeks, and " After 4 - 6 weeks you

can eat the sauerkraut " .

When I made kimchee I think it was done in 2 or 3 days, and another

attempt at fermenting finely shredded beets, carrots and cabbage took

5 to 7 days.

There are many people on this group with a lot more knowledge and

experience than I have. Perhaps you could start a new topic and get

answers from all the experts!

Patti

[Guest guest]

Millie,

I think part of the difference is in the use of whey. Whey gives the

ferment a kick-start. In my Wild Fermentation book that uses just

salt, he talks about weeks. As to the " not crunchy " I don't know

because I use whey and everything is crunchy except the one time I

tried cucumbers. I had thought it might be the difference between

kefir whey and yogurt whey, but I know you use kefir whey. The only

other thought is the celery brine?

Patty