Harsch Fermenting Crock Pot 5 Liter Size

Healthy nutrition fermenting vegetables made simple with the original HARSCH-fermenting crockpots aka The Gairtopf Fermenter Crock

Fermented vegetables are important for healthy nutrition
Natural fermentation is one of the oldest means of preservation. Lactic
acid bacteria subject the vegetables to a fermentation process. The
vegetable becomes preserved, it develops a pleasantly sour taste, and it is rich in vitamins and minerals.

Sauerkraut is among the healthiest foods, writes pastor Sebastian Kneipp.
James Cook introduced sauerkraut into navigation. A world-circumnavigator ,
with the help of sauerkraut's high vitamin C content, he protected many men
from the pest of the seas, scurvy.

Recent scientific studies confirm the correctness of age old naturalistic
and folk medicinal experience: fiber keeps the digestive process going and
lowers cholesterol levels. Lactic acid bacteria are important for the
establishment and maintenance of a healthy intestinal flora. Secondary
plant substances help prevent cancer, protect against infections, and keep
in check the growth of fungi. The anti-ulkus factor protects from stomach
and intestinal ulcers (ulkus = ulcer). In addition, there is the
natural anti-depressant acetylcholine.

Nutritionists recommend fermented vegetables. Not only are they durable and taste delicious, but they also prevent numerous illnesses.

The patented original Harsch crockpot is stoneware. It is fired at 1200 degress C
and finished with a leadfree glaze. It is suitable for almost
all types of vegetables like cabbages, pumpkins, cucumbers, carrots, beans,
celery, onions and peppers. Stoneware does not require special storage or
use and is neutral for all fermenting vegetables. In just 4-6 weeks you can have delicious fermented vegetables.

The Harsch fermentation crock has a special cast gutter in the rim, and includes a ceramic cover which fits into the gutter which is filled with water thus creating the air lock. Gases from the fermentation can escape, but air can not enter the crock from outside. The pasty, white "kahm yeast" which develops on the kraut in
ordinary crocks does not develop with the Harsch crocks. The Harsch crock comes with a 2 piece stone that it used to weigh down the lid and apply pressure during the fermentation process so there is not need for you to use your own stones.

The first rule is cleanliness. This does not only apply to the vegetable
but also pot and lid. This is where the remarkable traits of the stoneware
pay off. It can be cleaned easily and without much trouble. It only needs
to be wiped, scrubbed or rinsed off and then left to dry. Since stoneware
absorbs virtually no water, the formation of mold, that is common at the
surface of other materials , is eliminated. Mold formation affects taste,
ingredients and preservation of the fermented vegetable.

The cover stones are replacing the previous board with cloth to weigh down
the fermenting vegetable. They're made from stoneware and come as two
pieces for easier handling and better contact with the fermenting
vegetable's juice. They also provide the necessary pressure on the
vegetable for fermentation. The stones should be covered by one to two
inches of vegetable's juice. When there's too little juice, add cool boiled
salt water (15 g [.5 oz.] salt in 1 liter [1 qt.] water). A normal crockpot
requires that one cover the vegetable with a clean, washed cloth. This is
not necessary with this crockpot. Here it is sufficient to put large
cabbage-, grape- or horseradish leaves under the stones.

Monitor the evaporation of water in the water groove.Close the pot with the lid. Pour water (normal tap water) into the water groove. This assures that the pot is sealed airtight, an important requirement for the pot to ferment properly. Fermentation occurs in several
stages. Depending on the kind of vegetable, it takes 4 to 6 weeks.
Especially in the early stages, it is extremely important that no air
contacts the vegetable. The lid should therefore be opened no earlier than
2 to 3 weeks into the fermentation.

During fermentation and storage of the fermented vegetable the water groove
needs to be filled with water. This prevents the following:

Recipes to use with your Harsch crockpot

In general, don't fill the crockpot all the way, since the cover stones and the carbon dioxide need room. The crockpot should be filled to no higher than 4/5 its height. When the pot is used for storage, don't open the pot on a daily basis but rather remove a weeks amount and store it in a closed
container in the refrigerator.

Sauerkraut

5-8 kg. [11-17 lbs.] Cabbage for the 10 liter pot
5-8 g [2 oz.] (max 15g [.5 oz.]) salt for 1 kg. [2.2 lbs.] Cabbage
The better the seal, the less salt is needed.

1. Remove the outer wilted leaves of the cabbage and remove the stalk (with
a special stalk-remover or a knife) and shred into a large bowl (depending
on the amount with a small vegetable f or a special cabbage shredder)
2. Weigh the salt and keep it separate from the shredded cabbage
3. Add a layer of cabbage to the pot and sprinkle some salt on it. Mash the
cabbage with a masher or fist until cellular fluid is extruded
4. Repeat until the pot is filled
5. Weigh down with the cover stones. If the stones are covered by less than
1 to 2 inches of liquid, add boiled and cooled salt water (1.5 g salt per
liter)
6. Cover the pot with the lid and add water into the water groove
7. Leave at room temperature (20-22 degrees C [68-72 degress F]) best in the the kitchen
for 2 to 3 days. Bubbling indicates the beginning of fermentation
8. Subsequently, move to a cool location (ca. 15-18TC [59-64 degress F])
9. The sauerkraut can be eaten after 4-6 weeks. Store in a cool basement
(5-15 degress C [41-59 degress F]).

You can also flavor the cabbage with spices such as juniper berries,
caraway or dill or fruits such as apples or pineapple.

Weinkraut is prepared like Sauerkraut. Instead of salt water, add 1 liter
of wine and several apples (peeled and sliced). Cover with grape leaves.

You can also flavor the cabbage with spices such as juniper berries,
caraway or dill or fruits such as apples or pineapple.

Weinkraut is prepared like Sauerkraut. Instead of salt water, add 1 liter
of wine and several apples (peeled and sliced). Cover with grape leaves.

Russian Cabbage

White cabbage (2 kg), green tomatoes (1kg), carrots (.5 kg), rutabaga(.5
kg),
celery (.5 kg), onions (.5 kg), red and yellow peppers (2 each), dill (1
bunch), tarragon (2 branches), savory (3branches), bay leaves (5), garlic (6
cloves), horseradish (sliced), mustard seed (4 tablespoons), cilantro (1
tablespoon), juniper berries (3 tablespoons), salt (5-8 g per kg vegetables)

prepare vegetables: shred cabbage, tomatoes, celery and carrots; slice
peppers into strips, onions into fine rings
add salt to vegetables, then add spices and herbs, mix and mash until
juice
becomes visible
layer into the fermentation pot (up to 4/5 of height), cover with
horseradish
slices or cabbage leaves
continue as described for Sauerkraut
After 6 weeks the cabbage is ready. (Longer storage improves the taste.)

Blaukraut and Rotkraut (red cabbage)

Both, Blaukraut and Rotkraut (red cabbage) are prepared like Sauerkraut.
Fermentation gives the cabbage a beautiful red coloring. When prepared as a
salad - with onions, marjoram, thyme and garlic - it goes well with potatoes
and hot chestnuts.

Green Beans
6-7 kg beans for the 10 liter fermentation pot
5-8 g salt per kg vegetables (max. 15 g)
savory, dill, bay leaves, a bit buttermilk or sour cream as a starter

beans must be boiled before fermenting. (They contain poisonous substances
that are destroyed by heating.) Boil for ca. 5 minutes in salt water (15 g
per liter).
spread on a cloth and let cool
layer the beans with the spices in the fermentation pot (max. 4/5).
continue as described for Sauerkraut
After 3 weeks storage, the beans are ready for consumption.

Cucumbers

4.5-5 kg cucumbers (medium size, hard), several onions, mustard seeds (2-3
tablespoons), cilantro (2-3 tablespoons), bay leaves (10-12), dill,
horseradish, tarragon, whey (1.4 liters), salt water (30 g per liter).

wash and scrub cucumbers, and puncture with a knitting needle or sharp knife
so as to facilitate the exchange of fluids.
densely pack the cucumbers and spices into the fermentation pot (max 4/5).
add whey and salt water
add the cover stones
close the lid and fill the water groove with water
leave at room temperature for 10 days, then keep cool
After 2 to 3 weeks the cucumbers are ready for consumption.

Further information regarding working with the fermentation pot, healthy
nutrition and many recipes can be found in Annelies Schoneck's book.

Blaukraut and Rotkraut (red cabbage)

Green Beans
6-7 kg beans for the 10 liter fermentation pot
5-8 g salt per kg vegetables (max. 15 g)
savory, dill, bay leaves, a bit buttermilk or sour cream as a starter