Fermented food is SO GOOD for our gut health. Folks REALLY need to get back into it. Thanks for this video! Now I KNOW for certain which one I want. 👍👍
Wow. I had never heard of the water sealing crock. We always weighted our crocks with a dinner plate and a brick wrapped in Saran. Lol. Can’t wait for pickling season!
Thank you for this video! I bought a water seal crock and no matter what I do I get mold inside. I use starsan to sanitize, put everything in sunlight to dry completely before I store it, check the water level, have brine at 3%, put in a temperature stable area, fill with brine to where the top widens. Any tips would be greatly appreciated 🙏
Here are a few tips on how to keep fermented food free of mold: - Use clean vegetables and tools - compress the food tightly - submerge weights and vegetables in brine - Keep the lid on and the trough filled with water Hopefully that helps. :)
You can heat your weights in the oven at 250 for ten minutes after youve washes them in water and brushed them and dried for 2-3 days first,, ( or a week) and leave them in the oven at the 250 for ten mins to kill any bacteria residue
I always use a zip lock bag with water for a weight. It seals great because it fills all the nooks and crannies. Or i will put a dinner plate on top of the kraut and then put the bag on the plate
Water sealing crocks have been used for centuries, Chinese generally only use the water sealing crocks for ferments, Great Content Ladies maybe put some key words like prepare and survival in your videos for some extra views hopefully check some other prep sites for your video descriptions 😀
Ohio stoneware website shows the lid on it the opposite of what you have. I’m curious to know, did you place it on upside down? That’s how I’ve been using it but now that I look at their website they have it with the unglazed ring side up.
I just looked too. You're right. I'm not sure it matters too much for the function of the crock but it might be easier to wipe off the glazed side after use. Thanks for pointing it out.
I have the same crock pot with the handles. I had an entire pot of sunchokes fermented over one summer while I was gone. There was a thick white layer on the top when I checked it after three months. I tossed all the contents, washed it with soap, soaked it in PH 2.5 water that supposedly sterilizes, and baked it in the oven. What else would you suggest I do to make sure it's sterilized? I'd like to use it for my summer crop this year. Looking back I think that white layer may be yeast, not mold.
I think it should be good but if you are really concerned you could wipe it down with rubbing alcohol. If it is good enough for surgery it should be good enough for your crock.
Marie bought the crock at Roots and Harvest online shop. Yes, these are made in the USA. We also have an Amazon shop with the same crock in it. www.amazon.com/shop/wisdompreserved/list/3VLPW0O54CDI3
Crocks are a excellent way to ferment. Just buy your crocks that are sourced from Deutschland aka Germany or America. The crocks that come from Asia contain lead in their ceramic coating.
4/5th of the way? Wow! Thanks for letting us know! Def not worth it. What's the point of current sizes when you can't use it? Why not make neck bigger?
