German Fermenting Crocks
Lactic Acid Fermentation: How it works
Lactic acid-forming bacteria are naturally present in almost all vegetables and fruits. When allowed to take their natural course, these bacteria cause catabolic changes in certain sugars, resulting in two new products: lactic acid and carbon dioxide. The lactic acid breaks down foods, making them easily digestible.
Health Benefits:
Pickling is the most natural method of preserving all types of vegetables. While valuable vitamins and other nutritive substances can be lost by preserving, pickling actually enhances the health benefits of the vegetables because of the microbial activities which transform raw material into vitamins, minerals, beneficial chemicals, and broken down materials so your gut can readily absorb. Pickled/fermented vegetables are:
Vegetables Recommended for Fermentation:
Using A German Fermenting Crock:
Preparations: 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 weight, and let them dry completely. Unlike other crocks, the German Fermenting Crock cannot absorb water, which can affect taste and preservation and cause mildew growth. The glaze prevents flavors from 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 ½” – 2 ½”). 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:
After preparing the vegetables, fill the crock to within about 1” of the top. (This is to allow space for the carbonic acid which will accumulate later.) There should be at least 1” of brine covering the weight stones. Fill the gutter with water and place the lid on. Let stand at room temperature (64-68F) for 8-10 days to begin the fermentation process. Adding some whey or buttermilk will encourage and speed up the process. You will hear an occasional “gurgle.” This is normal. After 8-10 days, move the crock to a cool, dark place (such as a basement or root cellar) at approx. 40-47F.
Observation and Maintenance:
Constantly observe the water level in the gutter, adding more as needed. Don’t worry if all the water seems to suddenly disappear from the gutter. Move lid slightly (don’t lift it) and you will see that the water is still there; the vacuum has just drawn it up inside the lid. Keep the lid on at all times to keep out dust, insects, etc. After 4-8 weeks, depending on the type of vegetable, the finished vegetables may be removed. When removing vegetables, be careful not to keep the crock open any longer than necessary. Vegetables that are too sour can be tempered by mixing in some fresh ones.
Lactic Acid Fermentation: How it works
Lactic acid-forming bacteria are naturally present in almost all vegetables and fruits. When allowed to take their natural course, these bacteria cause catabolic changes in certain sugars, resulting in two new products: lactic acid and carbon dioxide. The lactic acid breaks down foods, making them easily digestible.
Health Benefits:
Pickling is the most natural method of preserving all types of vegetables. While valuable vitamins and other nutritive substances can be lost by preserving, pickling actually enhances the health benefits of the vegetables because of the microbial activities which transform raw material into vitamins, minerals, beneficial chemicals, and broken down materials so your gut can readily absorb. Pickled/fermented vegetables are:
- Stimulating to digestion and metabolism – often used in weight loss programs
- Low in calories (ex: 100g of sauerkraut has just 15 calories)
- Easily digested
- Easy to make at home
Vegetables Recommended for Fermentation:
- Beans
- Beets
- Cabbage
- Celery
- Cucumbers
- Onions
- Peppers
- Tomatoes
- Turnips
Using A German Fermenting Crock:
Preparations: 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 weight, and let them dry completely. Unlike other crocks, the German Fermenting Crock cannot absorb water, which can affect taste and preservation and cause mildew growth. The glaze prevents flavors from 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 ½” – 2 ½”). 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:
After preparing the vegetables, fill the crock to within about 1” of the top. (This is to allow space for the carbonic acid which will accumulate later.) There should be at least 1” of brine covering the weight stones. Fill the gutter with water and place the lid on. Let stand at room temperature (64-68F) for 8-10 days to begin the fermentation process. Adding some whey or buttermilk will encourage and speed up the process. You will hear an occasional “gurgle.” This is normal. After 8-10 days, move the crock to a cool, dark place (such as a basement or root cellar) at approx. 40-47F.
Observation and Maintenance:
Constantly observe the water level in the gutter, adding more as needed. Don’t worry if all the water seems to suddenly disappear from the gutter. Move lid slightly (don’t lift it) and you will see that the water is still there; the vacuum has just drawn it up inside the lid. Keep the lid on at all times to keep out dust, insects, etc. After 4-8 weeks, depending on the type of vegetable, the finished vegetables may be removed. When removing vegetables, be careful not to keep the crock open any longer than necessary. Vegetables that are too sour can be tempered by mixing in some fresh ones.
Fermenting Recipes
Sauerkraut (Sour Cabbage) (The sauerkraut in the store is not fermented if you read the ingredient with vinegar)
25 kg (55 lbs.) cabbage, 150g (2/3 cup) salt, ½ liter of buttermilk or whey, juniper betties, dill and caraway to taste. Finely chop cabbage and firmly press down into crock until the juice stands above the cabbage. Add boiled salt water (1 liter water to 15g {3 tsp} salt) or the whey. Fluids should cover the stone weight.
Red Cabbage
Prepare in the same fashion as sour cabbage. Add onions and spices like marjoram, thyme and garlic to enhance the flavor. Generously pour oil over and add potatoes boiled in their skins.
Wine Cabbage
Prepare in the same way as sour cabbage, but instead of the whey, add 1 liter of fry white wine. To enhance the taste, add a few peeled and sliced apples. Cover with a few cleanly washed grape leaves.
Russian Cabbage (Caucasian Cabbage)
Small white cabbage heads, chopped celery stalks and leaves, green tomatoes, sliced onions, cut red and green peppers, garlic and peppercorns. Quarter the White cabbage and stack together with tomatoes, celery, onions, garlic and peppers in the crock. Prepare a lukewarm brine using the celery leaves and a few peppercorns (25g {5 tsp} of salt per liter). Pour this over the vegetables until the stone weight is covered.
Pickled Beans (in 10 Liter crock)
6-7 kg (13-15 lbs.) beans, 4-50g (1/4 cup) salt, beans brine or salt water (15g {3 tsp} salt per ½ liter). Use whey to start the fermentation process. Use fresh, young beans. Be careful not to let the beans get too soft. Fill the crock (over the stone weight) with brine or salt water.
Salt Pickles
Use medium length, firm cucumbers whose seeds should still be soft. Add onions, garlic, horseradish slices, dill, tarragon, bay leaves, cloves and cover with horseradish leaves. Pour salt water (25g {5 tsp} per 1 liter water) over and add ¼ liter of whey to begin fermentation.
Red Beets
Use finely grated beets and the same ingredients and preparation as the pickles. Keep closed at least 6 weeks. The fermentation process is very explosive and much room in the crock is needed.
Celery (Celeriac)
Grate coarsely or medium, but don’t let stand out, since it will discolor. Use the same ingredients and preparation as the pickles.
Red Peppers
Use the firm peppers found in late fall. The earlier ones will become soft and unsightly. Yellow or green peppers can also be used. Scrape out the seeds and cut into ½” wide strips. Place into the crock, adding seasonings like garlic, bay leaves, allspice seeds and horseradish slices. Layer the top with grape twines or horseradish leaves. Pour in the salt water (25g {5 tsp} salt per 1 liter water) until stone weight is barely covered. (Not as much liquid is needed for this recipe, since a generous brine will develop later.)
Sauerkraut (Sour Cabbage) (The sauerkraut in the store is not fermented if you read the ingredient with vinegar)
25 kg (55 lbs.) cabbage, 150g (2/3 cup) salt, ½ liter of buttermilk or whey, juniper betties, dill and caraway to taste. Finely chop cabbage and firmly press down into crock until the juice stands above the cabbage. Add boiled salt water (1 liter water to 15g {3 tsp} salt) or the whey. Fluids should cover the stone weight.
Red Cabbage
Prepare in the same fashion as sour cabbage. Add onions and spices like marjoram, thyme and garlic to enhance the flavor. Generously pour oil over and add potatoes boiled in their skins.
Wine Cabbage
Prepare in the same way as sour cabbage, but instead of the whey, add 1 liter of fry white wine. To enhance the taste, add a few peeled and sliced apples. Cover with a few cleanly washed grape leaves.
Russian Cabbage (Caucasian Cabbage)
Small white cabbage heads, chopped celery stalks and leaves, green tomatoes, sliced onions, cut red and green peppers, garlic and peppercorns. Quarter the White cabbage and stack together with tomatoes, celery, onions, garlic and peppers in the crock. Prepare a lukewarm brine using the celery leaves and a few peppercorns (25g {5 tsp} of salt per liter). Pour this over the vegetables until the stone weight is covered.
Pickled Beans (in 10 Liter crock)
6-7 kg (13-15 lbs.) beans, 4-50g (1/4 cup) salt, beans brine or salt water (15g {3 tsp} salt per ½ liter). Use whey to start the fermentation process. Use fresh, young beans. Be careful not to let the beans get too soft. Fill the crock (over the stone weight) with brine or salt water.
Salt Pickles
Use medium length, firm cucumbers whose seeds should still be soft. Add onions, garlic, horseradish slices, dill, tarragon, bay leaves, cloves and cover with horseradish leaves. Pour salt water (25g {5 tsp} per 1 liter water) over and add ¼ liter of whey to begin fermentation.
Red Beets
Use finely grated beets and the same ingredients and preparation as the pickles. Keep closed at least 6 weeks. The fermentation process is very explosive and much room in the crock is needed.
Celery (Celeriac)
Grate coarsely or medium, but don’t let stand out, since it will discolor. Use the same ingredients and preparation as the pickles.
Red Peppers
Use the firm peppers found in late fall. The earlier ones will become soft and unsightly. Yellow or green peppers can also be used. Scrape out the seeds and cut into ½” wide strips. Place into the crock, adding seasonings like garlic, bay leaves, allspice seeds and horseradish slices. Layer the top with grape twines or horseradish leaves. Pour in the salt water (25g {5 tsp} salt per 1 liter water) until stone weight is barely covered. (Not as much liquid is needed for this recipe, since a generous brine will develop later.)