Customer Reviews

Harsch Gairtopf Fermenting Crock Pot - 10 Liter - ME7420

5 star:		(8)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Well, I don't know if there is a lot of competition in dedicated fermentation pots arena, but the design of this one definitely has no flaws. It's sturdy, heavy, and there is perfect isolation of the content from the environment, so if you follow the instructions you are almost guaranteed results. Because of better isolation, you need less salt. It even comes with two semi-circular stones to keep pressure on your pickles.

Have used my 2 fermentation pots for 4 years now.
Tried to use other equipment and had some problems.
When useing this pot, took all the work out of changing
and checking. Put all vegtables in and left for 30 days,
just added water to the outside well once a week.

Would not use anything else. Am going to get one
more and then will have enough to do pickles,
mixed vegtables, and kraut.
GREAT PRODUCT!

I've used the 10 litre crock to make two batches of sauerkraut. The first one came out perfectly, and it was my first time making sauerkraut! Big props to this crock for enabling me to do that. It's airtight seal renders scum which would grow sans an airtight seal obsolete, and this means easy riding after you perform a bunch of chopping to fill the thing.

The problems came after that first batch. I poured boiling water over the fitted, weighted stones which come with it and on the inside of the lid and inside the crock. The stones and inside the lid were unfinished, and grew mold on them while drying! In a drying rack with good circulation... I again poured boiling water on the parts before I stuffed it again with vegetables, and made fine kraut for a second time.

But before I started my first batch of kimchi(!!!) after trying to sterilize the weights they once again grew mold before they were done drying. I thought they were supposed to be non-porous but there was tiny mold particles all over it. I poured two rounds of boiling water on the stones and inside the lid before stuffing it with chinese cabbage and spice paste but still I don't know how to wash this thing and keep it sterilized....so four stars out of five, four stars for helping me produce yummy awesome kraut and probably great kimchi, minus one star for being such a b$*#! to keep fungus off of.

I waited a long time before deciding to buy the Harsh fermentation crock. After my first batch, similar to another review I read, mold immediately grew on the weights. I still don't know what I did wrong in the process to cause this to happen. I tried several different methods of removing or sterilizing the weights, but had no success. The weight stones very clearly porous, unlike the crock itself. I do not feel comfortable using them because the mold still appears to be on them. I have been unable to find any information on how to remedy this problem (maybe because the manufacturer is in Germany?) and it has been somewhat of a disappointment. If anyone were to have suggestions, I would appreciate it. I am not trying to blame the crock, I just don't know what happened or what to do about it.

I purchased a 20 liter, 10 liter and 7.5 liter Harsch crock several months ago. I used the 10 liter crock to make the Russian Sauerkraut recipe that comes in the booklet with the crock. Some of the ingredients were hard to find: "estragon" is Tarragon, savoury twigs from a plant at a local nursery, juniper berries at local herb shop. The weights in recipe are in kilograms (multiple by 2.2 to get lbs), and temperature is in centigrade (multiple by 9/5ths and then add 32 to get Fahrenheit).

Followed the instructions. After six weeks, I transfered the Russian Sauerkraut to jars and refrigerated. It tastes fantastic -- like no other sauerkraut I've had! The Russian Sauerkraut recipe requires a lot more work to shred all of the different vegetables, but after putting it in the crock, it's no work at all. Having a food processor that shreds and a digital scale that measures grams/kilograms makes life easier for the more involved Russian Sauerkraut recipe.

The 20 liter crock was used to create Oxeye Daisy (Leucanthemum vulgare) and Red Clover (Trifolium pratense) blossom wine. Got the recipe online. It required picking 1-1/2 gallons of Oxeye Daisy blossoms and 1-1/2 gallons of Red Clover blossoms plus other ingredients. The wine is corked in bottles and will be ready in 6 months. Now that these projects are done, I'll be trying Orpine (Hylotelephium telephium) pickles and Riverbank Grape (Glechoma hederacea) wine. I like that these crocks can be used for a variety of different things, not just sauerkraut.

Pros: I like using healthier materials to make food products and prefer to avoid plastics (even if "food grade"). It seems very well-made and sturdy. Cons: I had to be careful to rub and wash the weighing stones thoroughly before the first use to get any grit off them so it didn't get in the food. These crocks can be very heavy when full, especially the 20 liter crock. They are a little pricey.

This is from someone who made sauerkraut the old fashioned way. Without a doubt, this is the best crock you'll ever have. It makes perfect kraut every time! I bought two others to try other fermented veggies....

These are the finest fermenting crocks out there. Pricy, but worth every penny. The sauerkraut I made is the best I've ever had and it took a minimal amount of effort beyond slicing and packing the cabbage.

I've purchased three 10 liter crocks and one 15 crock over the last year and love them. 2009 Was my first year for fermenting cabbage and cucumbers and I love both! My sister has fermented cucumbers in our Mom's old milk churn for years. I gave her one of the 10 liter crocks and she was amazed that she didn't lose one slice of cucumber.

Bought the 10L this fall in anticipation of making sauerkraut. Just finished up the first batch and started another with cabbage from our garden. There is no sauerkraut out there that can compare to making homemade and this pot is wonderful. I hesitated at first because it is a little pricey, but it is worth every penny. When I was doing some research on how to make homemade sauerkraut, people were using buckets and crocks. With this pot, there is no smell throughout the process and it works so well. I would not hesitate to get another.

would be a four star except for no ceramic on weighting stones or lid edge. heating in hot oven does seem to prevent problems with mold so far. otherwise, excellent investment. we use other type containers but this is way easier, very well constructed and packed well for shipping.