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?
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!!
ReplyDeleteRecently 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.
ReplyDeleteman i keep trying to think of a boy george comment that has to do with fermenting :)
ReplyDeleteSince 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.
ReplyDeletethat's a beauty! just the thing for pink sauerkraut. x
ReplyDeleteI would make brine pickles!
ReplyDeleteLooks good! How does it work?
ReplyDeleteThis Good Life
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.
ReplyDeleteOh- such a pretty crock! I like to make kombucha! YUMM-EE!
ReplyDeleteI've always had such a thing for crockery. *sigh* Most of my fermentation happens in bottles, carboys, and buckets covered in cloth. :)
ReplyDeletelovely!! A crock is on my wishlist too!
ReplyDeleteI'm jealous too. I definitely want to try my hand at making kimchi.
ReplyDeleteWe'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!
ReplyDeleteWhat 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?
ReplyDeleteIt's a beauty!
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.
ReplyDeleteTGL-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!
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!!
ReplyDeleteI know nothing on culturing, any advice (site/book) on where to start?
ReplyDeleteLa Chili-YES! Wild Fermentation is great! http://www.wildfermentation.com/
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