Re: Re: New Member Here/How to clean a big heavy crock Q

[Guest guest]

The thing that keeps me from getting the heavy crock is the thoughts of cleaning

it. It's too tall to fit in the kitchen sink and I don't have an outdoors with

hose to use. So, anyone who has a crock, how do you clean it?

Kathleen

" Do just once what others say you can't do, and you will never pay attention to

their limitations again. " R. Cook

________________________________

From: Harkness <davidharkness@...>

nutrition

Sent: Fri, January 21, 2011 8:33:05 PM

Subject: Re: Re: New Member Here

The bucket is 6 gallons, but I only filled the bottom third, ~2 gal of

product. I was planning to use a 1 gallon glass jug filled with water to

weight the cabbage, but it was a little too tall for the lid to fit on. If

I can find something flat and heavy to weight the cabbage, I may try a

larger batch next time.

I thought about getting the Harsch crock, but decided to try the wine making

equipment instead. It's not be as romantic as a big ceramic crock, but I

can't think of any reason why it wouldn't work just as well, and it's much

less expensive.

Bucket - $ 11.95

http://www.winemakersdepot.com/65-Gal-Fermenting-Bucket-No-Lid-P261.aspx

Lid with grommet for air lock - $2.50

http://www.winemakersdepot.com/65-Gal-Lid-only-for-65-Gal-Bucket-Solid-Lid-P263.\

aspx

Air Lock - $1.25

http://www.winemakersdepot.com/Cylindrical-3-Piece-Airlock-P151.aspx

The whole set up for $15.70 plus shipping! The only thing missing is a

plate to set on top of the cabbage, and the weight(s). I happened to have a

dinner plate that works just fine. I'm still looking for a better solution

for the weight. Hopefully, I can find a shorter glass bottle that will

work.

By the way, I tasted some of the cabbage today (after just 48 hours). It

mostly tasted like salty cabbage with maybe just a hint of acid. Looking

forward additional samples every few days.

My wife is still a little incredulous at this point. She doesn't like

kraut, or most other vegetables. I'm going to have to eat a lot of this

stuff myself or find others to share with. Lot's of people are happy to

share my wine, but I'm not sure how many will want my kraut.

Best of luck with your batch! Have you tried any yet?

On Fri, Jan 21, 2011 at 5:15 PM, bompu1 <bompu1@...> wrote:

>

>

> Hi and welcome to the group,

> I am new here too. I have been in the group about a month.

> I started my very first kraut on Dec 22. Wow, your setup

> sounds impressive. 6 gallons! I started much smaller,

> using a 1.5 liter Pickl-It® jar. I am still waiting

> to see if my first kraut comes out good, but if I get

> the hang of this, I should probably get a bigger rig

> too. Maybe a Harsch crock. We'll see. Anyway, best of

> luck with your kraut, and let us know how it goes.

> -Bompu

>

>

> >

> [...]

>

> > I started my first batch of saurkraut about 36 hours ago.

> [...] The kraut is packed into one of my primary wine fermentors.

> Basically, it's just a food-grade plastic bucket (6 gal), with a hole

> drilled in the lid for an air lock.

> [/...]

>

>

>

--

Regards,

Harkness

[Guest guest]

I had one, and I got rid of it, for exactly that reason. Having a big

thermal mass

does help in some respects, but it didn't make significantly better kraut.

All you

really need is a jar, any jar! I even made one batch in a plastic bag (not

recommended:

besides the issues that may exist with plastic, it leaked all over the

counter. But the

kraut was fine).

On Fri, Jan 21, 2011 at 9:11 PM, Kathleen <kathleencsa@...> wrote:

> The thing that keeps me from getting the heavy crock is the thoughts of

> cleaning

> it. It's too tall to fit in the kitchen sink and I don't have an outdoors

> with

> hose to use. So, anyone who has a crock, how do you clean it?

>

> Kathleen

>

>

>

>

>