Harsch Fermenting Crock Pots
Fermenting vegetables is the oldest method of food preservation, and it’s one that is still in use. Sauerkraut, for example, is a popular fermented vegetable, but nearly all vegetables can be preserved in such a way. All natural ingredients in the vegetables are preserved through fermentation. Nevertheless, pickling or fermentation is often a difficult process - not for the vegetable but for the person doing the preserving. Typically, cloth, a board, and stone are needed to keep the crock pot secured and to skim off any film forming inside.
Harsch fermenting crocks, on the other hand, don’t need any of these. Rather, the pots, which can hold from 1.3 to 15 gallons, are equipped with a patented gutter and lid that create a water seal. Because of this, gas is allowed to escape the pot while air from the outside doesn’t touch the vegetables. Kahn yeast, as well, does not form on the surface, and the pot simply needs to be wiped down to be cleaned.
All Harsch fermenting crocks, also called Gairtopf crock pots, are made with a lead-free glaze and handles. Two weighted stones sit on top of the vegetables to create pressure and to protect the food from decaying. Each pot has a cast gutter on the rim and a cover that fits into the gutter and is filled with water and creates an air lock. This allows gases from the vegetables to escape but doesn’t let air inside.
Fermentation needs to be done for four to six weeks, and the Harsch crock must not be opened during this time. While this allows the pickling process to be easier, the water groove needs be filled regularly during this time. The crock pot shouldn’t be filled all the way to the top, however, and instead should be kept at four-fifths or 80-percent full.
