I started trying this hobby with just mason jars that I had to burp, then upgraded to some with those vapor-lock lids and had a fine time doing all sorts of stuff.
My first and favorite thing though is still Kimchi- made almost a dozen batches, all different :P but all good.
Decided to up my game and bought a 2L ceramic fermentation crock off Amazon. It's the type that has a "water-grove" between the lip and the lid. First couple of weeks I was checking daily, it's looking and smelling good. I'd refill the groove with water after I peeked. Week 3-4 comes, I have to go out of town for a few days- I come back and see all the water has evaporated from the groove so obviously air has gotten in and I've got fuzzy green mold. Trashed the whole batch.
Very disappointing. Is there a better way to use one of these crocks that I don't have to babysit every day or so?
Thanks in advance, I love this sub- already learned a ton here!
I'm looking into doing it, but am not sure. Any suggestions of where to get one?
Hello everyone! In recent months I’ve been making fermented hot sauces from peppers I grew myself. It’s been awesome! I recently came across fermentation crock pots and am considering buying one. Does anyone here use them? Are they worth using?
Ive seen mixed reviews on the ones available from Amazon. Im very open to seeing what you have, and suggestions as to where to get one that will last.
Hello everyone!
I make different kinds of kimchi and normally just use jars. However, I really want to get a nice fermentation crock for future batches. Of course I’m finding some in a wide range of prices and sizes.
I don’t make “giant” batches each time. Just enough for myself and a few kimchi loving friends to eat.
Thanks in advance!
Recently purchased a crock and was wondering how folks use them?
Anyone uses fermentation crocks here? And what do you guys usually ferment in that? I found some Chinese style crocks with water seal and was wondering other than kimchi what else can I ferment.
Does anyone have a good source for fermentation crocks that don't cost an arm and a leg? I use mason jars right now but I'm worried about light sensitivity.... And I want to start a rumtopf (which is preserved in run rather than fermented but I've read they do better when they aren't exposed to light).
I don't think this falls under the "Brand comparisons and recommendations" because the brand is unknown - just looking for this type of vessel, happy for any suggestion. Google hasn't been helpful
Currently my food truck uses food safe 5-gallon buckets for our sauerkraut fermentation, but I think these that Wurst Hall use are probably better suited for that purpose without costing the price of a ceramic crock.
Something I read yesterday in the comment section of a Youtube video about fermentation really intrigued me:
It said, when using one the large, water-rim sealed fermentation crocks, to place a lit tealight on top of the fermentation weights when closing the crock with the lid. The tealight then consumes all the oxygen, making it harder for unwanted bacteria to thrive.
I was kinda stunned at first, because I had never thought of that before, but of course it makes a lot of sense! Did any of you ever hear of this technique or maybe even done it yourselves?
Usually I make a huge platter of cream cheese stuffed jalapeno halves for the freezer when they are this cheap. I'd like some idea for something more interesting. Ideas for seasoning mixes with dehydrated peppers would be good. Or unusual uses for powdered dehydrated jalapeno. Unusual ideas for pickles, jellies, jams or compotes, vinegars or candy would be good too. I was thinking about trying to make a jalapeno cheesecake or jalapeno cream pie, removing most of the ribs/seeds so the fruity flavor comes out rather than the heat. Pineapple jalapeno upside down cake is another idea. Any other pie and cake suggestions would be good.
edit: I have a professional sausage grinder available too.
I'm looking into equipment lists for small-batch brewing at home. I've been fermenting all sorts of goodies during lockdown -- sauerkraut, kimchi, pickles -- in the 5L ceramic water-seal crock I was given as a gift. So to make beer I need a fermentation vessel with a pressure release....and so am I crazy to have my eye on my veggie crock? (It would be thoroughly cleaned and sanitized prior to use.) Is there any "devil in the details" or other advice? Advice out there seems mixed.
