I made my first batch of sauerkraut and found it easy to make in the crock. I was nervous about possibly getting a bad batch, but the crock performed as advertised. I will try my next batch with a little less salt. I used a little more than the minimum, however I can rinse off the brine solution and drain it just before I make my Reuben sandwiches or kraut dogs. This helps remove some of the salty taste. It turned out crunchy. I imagine the taste will vary with the type of cabbage used. I am now making fermented cucumbers since I have an abundance of them. (Posted on 9/8/2014)
I have been making sauerkraut and other fermented vegetables using mason jars for years. However, we have been eating the sauerkraut faster than I can make it and so we decided to buy the 10L crock to make a bigger batch...It has been fermenting for 4 weeks now so we wont be trying it for another few weeks. I also looking forward to using the crock for making my own miso. I am so excited to be able to make bigger batches of sauerkraut and try out different ferments. (Posted on 4/16/2015)
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