You’re supposed to pound the cabbage not just pack it down. The idea is to break the cabbage and make it weep. I know you have to pack it as well. Another thing that helps is if you spend time massaging the salt into the cabbage prior to putting it in the crock.
Thank you for the video. I always weigh pros and cons of my products before purchase and this helps tremendously. I wouldn’t have known about the ridge inside, however, by the shape I already questioned the ability to clean it. The only plus is the water rimmed lid, which I may create something to modify my crock. That is a great idea.
I just used my new crock today [a different brand] and used a french rolling pin made from hard maple from Antiques of Tomorrow via Amazon - not a commercial - I've had one before that got nailed in a flood so glad to replace it and it worked like a dream! Great video :)
Great content. Thank you. You dunno who’s using a 10 liter crock ? I am : ). I used to use a tall big clear glass cylinder, the cabbage was weighed down and kept under the surface of brine with a perfectly fitting solid glass disc. I used to just put a plastic bag over the top of it all. This was held airtight with a strong elastic band. It worked just FINE : ). Then someone gifted me a huge ten liter crock pot. You’re right. Glass is 21st century transparency at it’s best. I was only able to put a shallow layer of cabbage and salt and brine at bottom of the crockpot. I weighed it down with the weights. I just opened my big crockpot today after five weeks. It was covered in mould : ( !
Looks good! Enjoyed your review. If you want to make your life way easier let the salted cabbage sit in a bowl or bucket first to marinate. This saves pounding like a maniac 👍💪
so when you puut cabage there and weight and cover it you don't have to do anything? just wait around 7 days? because when I saw videos people doing it in jars they poke that cabage every day with a stick to get the gas out
@0.33 it says Kenley on the box - this is exactly the model that I got (I live in Canada, so maybe the brand elsewhere is Humble House?). I was looking for a review and some recipes for this crock since I was feeling a bit intimidated TBH. Thank you for posting this!
Thank you for the review, but that's not random **** that you are fermenting. It is food, in great variety, pleasant to see, smell and taste, and you are given the understanding of fermentation as one way to preserve it. All provided by a mighty and loving Creator. We should rejoice and be thankful for all of His wonderful provision! 🤗
It may be a thing from my home country but I don't think fermented stuff like that should be expose to light. From memory its jar like that or wooden /plastic ferment safe barrels kept somewhere dark like a cellar esp if it's a large one or on a balcony or in the kitchen...if its dark container that is. Also 10 liter of cabbage is f... all when you ve a family of 4 eating kraut as a side to dinner regularly. When I was younger I'd wolf huge portions down. I'm using wee one for just two ppl these days and yeah handle sides are a b#@!%@! To clean.
@@microbiometestkitchen2817 I thought it was great. Exactly what I wanted to see in a review of this crock. I appreciated you explaining all the features of it.
Very informative. I've been fermenting for almost 2 years now and I've found myself in a place where I'm giving away more than I actually get to eat! I usually have 2 1gallon glass jars going at all times. This video was very engaging and enjoyable
