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The homebrew shop
The Homebrew Shop 5 Gallon Classic Stoneware Crock (Ohio Stoneware) - Fermentation Crock for Vegetable & Fruit Preservation
Disponibilidad
En stock
En stock
Peso con empaque
13.05 kg
13.05 kg
Devolución
No
No
Condición
Nuevo
Nuevo
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Amazon
Amazon
$206,99
44% OFF
$114,99
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5 Gallon Crock (Ohio Stoneware)A 5 gallon stone crock from Ohio Stoneware that is perfect for fermenting batches of homemade sauerkraut or other delectable fermented foods.These multi-functional preserving crocks serve many uses such as the traditional use of preserving vegetables like cucumbers for pickling and cabbage for sauerkraut, or for everyday uses like pantry and kitchen containers. Crocks filled with food for fermentation purposes should be kept in cool, dry environments which allow the vegetables or fruits to ferment naturally. These American Made crocks are safe and easy to clean due to our lead-free glazes. They are also oven, microwave, and dishwasher safe.Using Your Crock :Preparation: Cleanliness is very important, not only to prepare good quality vegetables, but also to maintain the crock and especially the lid. To clean, simply wipe, brush off or spray the inside and outside of the crock and lid, and the stone weights, and let them dry completely. Unlike other crocks, this one cannot absorb water, which can affect taste and preservation and cause mildew growth. The glaze prevents flavors being absorbed into the crock and transferring to or contaminating other vegetables.Juice or brine should cover the vegetables about 4-6 cm (approx. 1 1/2"-2 1/2"). A brine of saltwater in a predetermined concentration (see recipes) may be prepared by boiling and cooling the vegetable juice if there is not enough to sufficiently cover the vegetables. Linen cloths (traditionally used to cover the vegetables) are not needed as long as the crock and lid are kept clean. Lining the crock with large cabbage, grape or horseradish leaves is adequate.Filling the crock: Vegetables should be clean and of high quality. Cut away all the damaged, bruised, brown or black parts. Remove stems, leaving only the best parts of the vegetable. Wash thoroughly. For sauerkraut, you can make clean and uniform slices (which are important) using a Cabbage Cutter. After preparing the vegeta
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