Harsch Fermenting Crock

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Harsch Crock

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**All sizes except 10 liter and 15 liter are currently available although there is a limited amount of inventory available. 10 liter and 15 liter crocks may still be ordered and will ship once available (we anticipate these sizes being available end of February).**

Please read the important shipping information below prior to ordering

 

Beautifully crafted stoneware crock from Germany.  The Harsch Fermenting Crock (aka Fermenting Pot) provides a traditional method for naturally preserving food through culturing in a salt/water brine solution.  A beautiful sauerkraut crock or pickling crock, it will stand the test of time.


Comes complete with the pot, lid and internal weighing stones to keep the vegetables submerged under the brine.

Click here for more information on using a Harch Crock including pictures.

 
Which Size Harsch Fermenting Crock?

Harsch crocks come in several sizes.  Keep in mind that the crocks can only be filled to 80% capacity.

 

Harsch Fermenting Crock Sizes
Size (liter) Size (gallon) Diameter (inch) Height (inch) Weight (lbs.)
5 1.32 9.45 11.81 22.04
7.5 1.98 9.45 14.17 24.24
10 2.64 9.45 16.54 28.65
15 3.96 11.61 17.32 37.47
20 5.28 11.61 20.47 44.08
25 6.6 11.61 23.62 50.69
30 7.92 13.78 20.08 66.12
40 10.56 14.17 25.59 79.34
50 13.2 16.14 23.62 92.57

 


Shipping Information: This item ships directly from the manufacturer and will arrive separately from other items in your order. This item is only available for shipping to the Continental US only (excludes Alaska, Hawaii, PR, US Territories, APO/FPO).


 

Questions on Harsch Fermenting Crock

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  • From David_L at 10/10/11 4:18 PM
    • This crock looks fantastic. I'd like to buy it soon. Also, I grow my own cabbage - where I live it's ideal and grow up to 4-6 pounds of cabbage heads. 1) my home grown cabbage looks more green than store cabbage (pale white). Which would be better to ferment? 2) I don't see any recipes for sauerkraut. I know the ratio of salt to cabbage weight is critical. Can you suggest a basic recipe? Thanks!
    • The color of the cabbage isn't really that relevant. It depends a lot of the variety, the soil it's grown in, the lighting conditions, and more. Choose the one whose flavor you like better. Here is a good recipe for a basic sauerkraut. The amount of salt you use will depend somewhat on your taste: it does not have to be an exact measurement. http://www.culturesforhealth.com/sauerkraut
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  • From Nelly at 10/13/11 4:12 PM
    • Hi, I am interested in the 5 liters crock. When will it be back in stock?
    • The 5 Liter crock should be back in stock late November 2011. You may pre-order now, and it will ship to you as soon as possible. Or you can wait until they are back in stock. Just keep checking the website.
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  • From Kathy at 1/19/12 1:02 AM
    • I see that the 5-liter Harsch Crock weighs over 22 pounds, while the 5-liter German Crock weighs only 11 pounds. Are these weights accurate?? Why is one so much heavier?? Does weight have anything to do with quality??
    • The weight on the German crock is 12.1 lbs but you are right, there is a significant difference in weight. The functional design is almost identical. The difference is in the material used and the cosmetic design. Lots of people like the appearance of the Harsch crock.
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  • From kathy at 2/1/12 9:02 PM
    • what happens if the reservoir goes dry? Is the kraut still good?
    • The kraut should still be fine, those crocks are great! If you are concerned, lift the lid and take a peek inside, make sure the contents are fine and fill the reservoir with water again.
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annhupe@gmail.com Review by Ann from AK
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I absolutely ADORE these crocks! They solved a very significant problem I was having -- exploding kimchi jars in the basement so stinky that my husband banned me from fermenting ANYTHING... That is, until I found these lovelies. I was so impressed with my ten-liter crock, I bought two more. My first batch of cranberry-studded sauerkraut made all the hassles and expense of shipping worth it. One of them is a dedicated sauerkraut, the second for kimchi, the third for rumtoph (rum/fermented fruits). The idea behind the water seal is ingenious. And no parts that need to be replaced! Just make sure that the "lip" area is kept filled with water -- and there's your water seal. No more exploding kimchi. What a relief! (Posted on December 1, 2011)

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