I have a water seal crock in the cupboard that we’ve never used. You’ve inspired me to give it a go! Just waiting for my cabbages to mature in the garden and they will be made into sauerkraut:)
Good informative video. I have used the Ohio open crocks for many years and have never had a problem with them. High quality, made in America, and I can be assured there are no heavy metals used in the glaze process. Weights and covers are available. Since I’m a woodworker, I make my own covers but a cloth can be used. My chief complaint is that there are no handles so moving them are a bear and I’m always concerned they are going to slip out of my hands. I’ve never used a water sealed container but they are on my purchase list. I foresee issues maintaining the water. It’s not going to be a set and forget feature.
Yes!…l have a water sealed one and have lost parts of ferments becos the water levels became low without me noticing!!…🤯…you need to be very diligent watchful, l have found!…(l am not an OCD type of person 😂)…🤗
I just found fermentation crocks and amazingly my gram left us two! One very large one with a lid and one without so I just need the weights and to cover the open one. I’m so excited to make my large batch sauerkraut and kimchi
I have one exactly like the one on the right but it has a lid--and weights. The only reason I chose the one I have is price--the German crock was more expensive. But even if you don't have a lid, one can use a tea towel to keep out any flies or crawlies.
I wish had seen this video before I purchased the traditional one on the right. I just received it in time to ferment my cabbage. I needed a 5 gal. because I grew a lot of cabbage in my garden this year.
I just tried fermenting sauerkraut for the first time in an open crock...didn’t go so well. It didn’t get under a low ph soon enough, covered in Kahm yeast and eventually molded. Going to give it another try next week!
@Bumblebee Apothecary I had the same problem but on the water seal pot. The weights turned a little green due to mold, is there any way to fix them? Thanks!!! 💕💕💕
When the ferment is done, do you transfer it from the crock to another container? If so, what kind of container? And where do you store the ferment as your family eats from it?
I have a 5 gal. open crock. Could I cut out a piece of wood with a small hole in the middle so I can lift it back out to go in the crock and put a rock or brick on top of it keep everything under water?
Can I make a suggestion that you might want to buy the lid for the Ohio Stoneware Crock they sale them on Amazon along with the weights. That might help your problem. And even then you can always use a flour sack towel as well to cover if you to cut the cost just double it and tie with some natural string.
It looks like the Keramik German fermenting crock. I ordered them when the Ohio Stoneware was on backorder. I got 5L for picked, etc and 10L for cabbage, etc.
I'm wondering if I can ferment garlic (in honey) in the water seal version. Also.....when would I be able to safely transport it from the fermenter, into another food-safe grade, non-fermenting container, so I can eat it slowly?
I have one of each and I do not like the brown one. Its a pain to fill it , empty it and even check your product. The open one is the way to go. Using the brown one for a cookie jar.
Get the full written article and shop fermentation crocks -> bumblebeeapothecary.com/fermentation-crock/
Awesome video! Had no clue that the other crock was water sealed! I have two, never knew that you could use water for extra sealing needs 🤯🤯🤯
I have a water seal crock in the cupboard that we’ve never used. You’ve inspired me to give it a go! Just waiting for my cabbages to mature in the garden and they will be made into sauerkraut:)
Yay, that's awesome!
I received both types for Christmas, both 1 gal. Thank you for this video.
Good informative video. I have used the Ohio open crocks for many years and have never had a problem with them. High quality, made in America, and I can be assured there are no heavy metals used in the glaze process. Weights and covers are available. Since I’m a woodworker, I make my own covers but a cloth can be used. My chief complaint is that there are no handles so moving them are a bear and I’m always concerned they are going to slip out of my hands. I’ve never used a water sealed container but they are on my purchase list. I foresee issues maintaining the water. It’s not going to be a set and forget feature.
Thanks for sharing!
Yes!…l have a water sealed one and have lost parts of ferments becos the water levels became low without me noticing!!…🤯…you need to be very diligent watchful, l have found!…(l am not an OCD type of person 😂)…🤗
I just found fermentation crocks and amazingly my gram left us two! One very large one with a lid and one without so I just need the weights and to cover the open one. I’m so excited to make my large batch sauerkraut and kimchi
So great!
I have one exactly like the one on the right but it has a lid--and weights. The only reason I chose the one I have is price--the German crock was more expensive. But even if you don't have a lid, one can use a tea towel to keep out any flies or crawlies.
Thanks for sharing! :)
I wish had seen this video before I purchased the traditional one on the right. I just received it in time to ferment my cabbage. I needed a 5 gal. because I grew a lot of cabbage in my garden this year.
I like the fermenting crocks with the water seal. I have 2. I’ll be getting another one soon.
I just tried fermenting sauerkraut for the first time in an open crock...didn’t go so well. It didn’t get under a low ph soon enough, covered in Kahm yeast and eventually molded. Going to give it another try next week!
Sorry to hear about the yeast and mold! I've had better success with this water seal crock :)
@Bumblebee Apothecary I had the same problem but on the water seal pot. The weights turned a little green due to mold, is there any way to fix them? Thanks!!! 💕💕💕
When the ferment is done, do you transfer it from the crock to another container? If so, what kind of container? And where do you store the ferment as your family eats from it?
I think I prefer the open top version.
I've used the water seal crock and made the best Sauer kraut ever
Thank you! Yes, useful. Going with the covered one.
Good choice! You're welcome :)
Thanks for ur time/ great video.
I have a 5 gal. open crock. Could I cut out a piece of wood with a small hole in the middle so I can lift it back out to go in the crock and put a rock or brick on top of it keep everything under water?
Do you have any thoughts about a glass water seal crocks?
Can I make a suggestion that you might want to buy the lid for the Ohio Stoneware Crock they sale them on Amazon along with the weights. That might help your problem. And even then you can always use a flour sack towel as well to cover if you to cut the cost just double it and tie with some natural string.
Thanks for sharing! The water seal lid was what I was after; I've covered the open top crock with a towel before and kahm yeast still develops :)
It looks like the Keramik German fermenting crock. I ordered them when the Ohio Stoneware was on backorder. I got 5L for picked, etc and 10L for cabbage, etc.
What crock size is best for a one person daily consumption? Thanks.
I'd do a much smaller one, like one gallon :)
Can you pressure can the kraut after it ferments so that it’s shelf stable?
Question, can a crock be used to make/ferment kombucha?
I'm wondering if I can ferment garlic (in honey) in the water seal version. Also.....when would I be able to safely transport it from the fermenter, into another food-safe grade, non-fermenting container, so I can eat it slowly?
I'm not sure, I haven't made it that way before.
For my open top I just take a pot lid and place it over the top.
Thank you for sharing!
How do you clean it? I mean it’s so big half ur size. 🤣 before putting things what do you use to sanitize the water lid one?
I wash it out outdoors with soap and water. I will add a tiny bit of bleach to sanitize it and then rinse it VERY well.
I have one of each and I do not like the brown one. Its a pain to fill it , empty it and even check your product. The open one is the way to go. Using the brown one for a cookie jar.
Thanks for sharing! I always end up with a lot of kahm yeast when I use the open crock one, but have better success with the water seal kind :)
That's a fuck ton of cookies!
The water sealed looks like the real deal Marisa
I really like it!
How to clean sterilise fermentation crocks
Can’t you just put a sheet pan or even plastic wrap over the open top?
I'd avoid plastic wrap because of the chemicals from plastic, but a sheet pan is a good idea!
…it does need to be able to expel the carbon-dioxide l believe?…🤔
What size are in front you?
Thank you
These are 5 gallon crocks :)
How do you sterilize those crocks?
I wash them very well with soap and water and little bleach, then rinse very well :)
Those look heavy!!!
They kind of are :) There are much smaller ones, and various sizes in between, too!