ON SALE - Harsch Gairtopf Fermenting Crock Pot

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by joebryant, Oct 24, 2008.

  1. joebryant

    joebryant Crowing

    ! What a sale! I'm going to buy my dil one.
    These crocks are wonderful. Making living kraut in them simply requires keeping water in the lid area for two weeks so that no bacteria or mold can reach the kraut.
    I used to help my Kentucky grandmother make kraut in super-large crocks. We'd store them in the cave, and then she'd have to throw away so much of the kraut because of mold. Not so with THESE crocks.
    Does anyone have one? If so would you like to exchange recipes with Anne and me. Anne and I have the five-liter one, and we make kraut once a month and share it with relatives, friends, and neighbors.

    "Product Description
    Features & SpecificationsThe Miracle Fermenting Crock Pot - Quick, Easy and Quality! 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 aleadfree 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:CabbagesCucumbersCarrotsPumpkinsBeansOnionsCeleryPeppersand 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 5 liters of vegetables (1.3 Gallons) at a timeUse of ceramic weight stones eliminates moldClever water sealing system allows gases to escapeNo air let inLead freeMade of ceramic claySimple instructions are included*This item will ship via UPS Ground instead of FedEX Ground*Specifications: ModelHarsh 5 Liter Crock PotCapacity5 Liters / 1.3 GallonsBuilt ofMade of ceramic lead free clay WarrantyOne Year."

    Here's an article about the crock:
    Last edited: Oct 24, 2008

  2. joebryant

    joebryant Crowing

    Never mind the above post. Anne and I just now tried to order three of the five-liter ones, and the shipping was much too high. Seems that these are not an Amazon item, so there's no FREE shipping. The seller is making up the reduced price by overcharging on the shipping and handling. NOT NICE!

    We will just order ONE for our dil from where we bought our first one:
    canningpantry.com http://www.canningpantry.com/sauerkraut-crocks.html
    Last edited: Oct 24, 2008
  3. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    I've got my sauerkraut going in a le creuset stock pot like this one:

    I bought it at Macy's in San Fran a couple of years ago. It was a post-holiday's clearance steal in Feb, and I got it for a song. Something like $15. They retail for much more.

    I used the Alton Brown sauerkraut recipe on foodnetwork.com.

    eta: My salad plates are nearly the same diameter as the inside of this pot. Keeping the sauerkraut submerged is easy. Alton Brown uses a plastic bread box that opens on the end instead of the long side.
    Last edited: Oct 24, 2008
  4. joebryant

    joebryant Crowing

    JennsPeeps, that and regular crocks do not work the same way as the Harsch crock. Just thought I'd tell you that in case you think they work the same. There's a big difference.

  5. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    Seriously, what's the difference, other than the lid?

    THEIRS: weighted ceramic plate
    MINE: stoneware plate with a jar of water on top

    THEIRS: lead-free laze
    MINE: ceramic glazed interior, also lead-free

    THEIRS: $118 + $59 S&H (10 liter size)
    MINE: purchased for $16 during a business trip to San Francisco

    THEIRS: only used for fermenting stuff
    MINE: it ferments, it boils, it simmers, it decorates!

    THEIRS: handles
    MINE: handles

    THEIRS: deep water groove
    MINE: ok, got me. No water groove or airtight seal. Oh wait! I use a towel to keep bugs & dust out, and because the kraut is underwater, it's safe from airborne bacteria.

    And the killing blow...
    THEIRS: German
    MINE: French (HA. take that gastronomes everywhere!!) [​IMG]

  6. kinnip

    kinnip Songster

    Feb 24, 2008
    Carrollton, GA
    [​IMG] $15 for Le Creuset!!!!!
    What do you use kraut for, other than sausages/dogs? I love the stuff, but don't know what else to use it with.
  7. ORChick

    ORChick Songster

    May 20, 2007
    I have a 10 liter (2 1/2 gal.) Gaertopf. I started my first batch of sauerkraut in it just a couple of weeks ago; its about time that I take a look inside, and see how things are progressing.

  8. joebryant

    joebryant Crowing

    Quote:What was your recipe? The last batch we made was super-delicious. I just finished making a new batch about five minutes ago with all kinds of CRAZY things in it. I mean some stuff that I've never heard of. Can't wait to see how it turns out.

    Recipe for last batch we made:
    12 pounds of cabbage
    1/2 cup sea salt
    2 Tablespoons caraway seed
    2 teaspoons dill
    2 teaspoons red pepper flakes
    Head of garlic

    Shred the cabbage in food processor, put it and salt in a large container, and pound the daylights out of it. Let it sit for a while to get liquid. Mix in the other ingredients. Put in the crock. Have the crock sitting on a towel to absorb the pounding. Pound the mixture more to get more liquid. Put in the stones.
    Cover with the lid, add water for seal, and let sit for TWO WEEKS.

    I'll letcha know how tonight's mix turns out if it's good, so if you don't hear from me...

    EDIT: It just occurred to me that your crock is twice the size of mine, so you'll want to double +/- the recipe above if you decide to use it.

    EDIT #2: I had forgotten to mention that you add the salt to the cabbage before you pound it. That's been added now.
    Last edited: Oct 25, 2008
  9. redoak

    redoak Songster

    Feb 27, 2008
    Russia, NY

    You can't make sauerkraut in a French made crock

    [​IMG] [​IMG]

  10. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    Quote:If you're from Alsace Lorraine, why not? (that's the most German part of France as it borders the western edge of Germany)

    Yeah, the le creuset was a rocking deal. I should have bought more than 1 and then sold them on ebay.

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