In normal crocks, air, bacteria and bugs can get into the top layers of the pickling
vegetables and spoil them, creating an awful mess. Harsch crocks, however, are
designed with a special grooved rim: The lid fits into a water seal, permitting fermentation
gasses to escape, but preventing harmful airborne bacteria and pests from entering.
We use these crocks to make our famous Organic Raw Sauerkraut.
In normal crocks, air, bacteria and bugs can get into the top layers of the pickling
vegetables and spoil them, creating an awful mess. Harsch crocks, however, are
designed with a special grooved rim: The lid fits into a water seal, permitting fermentation
gasses to escape, but preventing harmful airborne bacteria and pests from entering.
We use these crocks to make our famous Organic Raw Sauerkraut.
In normal crocks, air, bacteria and bugs can get into the top layers of the pickling
vegetables and spoil them, creating an awful mess. Harsch crocks, however, are
designed with a special grooved rim: The lid fits into a water seal, permitting fermentation
gasses to escape, but preventing harmful airborne bacteria and pests from entering.
We use these crocks to make our famous Organic Raw Sauerkraut.
In normal crocks, air, bacteria and bugs can get into the top layers of the pickling
vegetables and spoil them, creating an awful mess. Harsch crocks, however, are
designed with a special grooved rim: The lid fits into a water seal, permitting fermentation
gasses to escape, but preventing harmful airborne bacteria and pests from entering.
We use these crocks to make our famous Organic Raw Sauerkraut.
Make delicious quick pickles! Just place
lightly salted vegetables into the bucket, lock
the lid and press. The pressure and salt will
cause the juices to seep from the veggies and
form a mild brine. Press anywhere from 3 hours to 3 days. When ready, drain off the brine (save for a great soup stock) and enjoy!
Make delicious quick pickles! Just place
lightly salted vegetables into the bucket, lock
the lid and press. The pressure and salt will
cause the juices to seep from the veggies and
form a mild brine. Press anywhere from 3 hours to 3 days. When ready, drain off the brine (save for a great soup stock) and enjoy!
