Tuesday, July 19, 2011

Culture Club

I have LONG pined for a sturdy, well-crafted crock in which to ferment and culture all manner of things. My sweet Hubs knew this, and so, along with a gorgeous necklace (laser-cut by an Australian designer out of recycled steel!!!) and earrings from one of my favorite local jewelry designers, he picked me up the stunning crock you see before you as a birthday gift last week.

I can't wait to make kraut, kimchee, homemade fruit brandy and so much more. What about you? What do you like to like to let sit and stew in its own juices?

18 comments:

Carissa said...

Oh, I'm so jealous! One day I will have a great big crock too! I like making kraut and kimchi, but have also been experimenting with other fermented pickles - cukes, radishes, turnips, etc. yum!!

Farmgirl Cyn said...

Recently I have fermented lemons, which I am anxious to try in a Moroccan chicken dish. Mostly I stick to krauts, kimchi, escabeche (mmmm....pickled jalapenos, peppers, onions, carrots)and kombucha. Ooh...and some fermented fruits for kefir smoothies.

EcoGrrl said...

man i keep trying to think of a boy george comment that has to do with fermenting :)

notherethenwhere said...

Since my first batch of fermented pickles seems to be going well I've had my eye on that very crock recently. Up next will either be kraut or kimchi, but there's a lot that I think I'd like to try.

elisa rathje said...

that's a beauty! just the thing for pink sauerkraut. x

Green Zebra Market Garden said...

I would make brine pickles!

{ T G L } said...

Looks good! How does it work?

This Good Life

Anna said...

I'm making ginger beer right now, which is fermented, but not in a crock. Looks like the perfect vessel for lots of fermentation projects.

mandi said...

Oh- such a pretty crock! I like to make kombucha! YUMM-EE!

Amber said...

I've always had such a thing for crockery. *sigh* Most of my fermentation happens in bottles, carboys, and buckets covered in cloth. :)

Jennifer said...

lovely!! A crock is on my wishlist too!

Staci at Life At Cobble Hill Farm said...

I'm jealous too. I definitely want to try my hand at making kimchi.

Emily Elizabeth said...

We're working on some kimchi in a glass jar now, with some CSA chinese cabbage. Where did the crock come from? I'd love to get one for my husband, he's been wanting to try his hand at sauerkraut!

Moma Chas said...

What size crock is it? Is it a new one or old? I have been wanting a crock of my own for fermenting... do it come with a lid?
It's a beauty!

ashley english said...

moma chas-it's brand, spanking new, is 2 gallons, and was purchased at our local ace hardware store. it's made by ohio stoneware. here's a link to the exact model (it comes in larger and smaller sizes, too): http://www.acetogo.com/product/stoneware-crock-2-gallon.html.

TGL-essentially, you fill it up with fruit or veggies, top them with a plate that fits just inside the vessel's circumference, and then weight down the plate, using something like books or bricks or even mason jars filled with water. then lactic fermentation begins, transforming your produce into amazing cultured foods!

Susan said...

I literally gasped when I saw this! Oh how I long for my grandma's 14-day pickles she used to make in her crock. She's been gone several years now and the whereabouts of her crock is unknown. You are one lucky girl!!

La Chili said...

I know nothing on culturing, any advice (site/book) on where to start?

ashley english said...

La Chili-YES! Wild Fermentation is great! http://www.wildfermentation.com/