BestHarsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428Deal
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Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428 Review
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Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428 Features :
Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428 Description :
The Harsch / Gartopf fermenting crock pot is a quality crafted piece which is imported from Germany. Easily make nutrition packed sauerkraut, pickled vegetables and so much more. The patented Harsch crock-pot is a beautiful stoneware piece and is fired at 1200 degrees Celsius and finished with lead-free glaze. This crock includes a ceramic cover which fits perfectly over the top and has a special cast gutter in the rim creating a seamless airlock. Gases from the fermentation can escape easily but air is not able to enter. Many other crock-pots can create a pasty white kahm yeast, this one doesn't! Suitable for all types of vegetables like:Cabbages,Cucumbers,Carrots,Pumpkins,Beans,Onions,Celery,Peppers,and more!In just 4-6 weeks you can have delicious fermented veggies in your home! Features:Quality constructed - easy to useImported from GermanyCan ferment up 7.5 liters of vegetables (2 Gallons) at a timeUse of ceramic weight stones eliminates moldClever water sealing system allows gase...
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Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428 Random customer review :
I use this constantly
I started making my own sauerkraut several years ago, using a crockpot liner and a plastic bag. Once I found out how very, very easy it is to make sauerkraut at home, and how healthy it is, I ordered this fermenting crock pot. Yes, it's pricey. Yes, it's heavy. Is it worth it? Absolutely. If you're making naturally pickled vegetables, you really can use this. I haven't fooled around with temperature control or anything like that -- I keep it on my kitchen counter, and every four weeks or so I very thinly slice about 10-12 pounds of cabbage, add salt and a little extra water if I think it needs it, a teaspoon of red pepper flakes, a little brine from my previous batch, pack it in there, press the weights on top of the cabbage, put on the lid, pour water around the seal... and three or four weeks later... delicious sauerkraut! I pack that into quart jars, put 'em in my fridge, and eat it just about every day. Friends and family who love sauerkraut have gotten quite demanding about...
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