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Harsch Gairtopf Fermenting Crock Pot - 10.0 Liter - ME7420

4.4 out of 5 stars 52 customer reviews
| 5 answered questions

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Product Description

Make natural nutrition-packed sauerkraut and pickled vegetables with this stoneware crock pot from Germany! Through the years, sauerkraut has been recognized as one of the healthiest foods, and was even used on sailing ships to protect sailors from scurvy. Recently in the news, sauerkraut and pickled vegetables fermented the natural way with lactic acid fermentation are being credited with correcting bodily imbalances of intestinal flora, leading to problems including acid reflux for which doctors often prescribe harsh antibiotics. Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation. It allows natural, beneficial bacteria to perform a fermentation process in which vegetables develop a pleasantly sour taste and remain rich in vitamins and minerals. Lactic acid fermentation is the only method of preservation that retains all the natural plant ingredients while improving the quality, taste and aroma. These beautifully crafted stoneware crock pots from Germany come complete with pot, lid, weighing stones, and instructions.

Product Information

Product Dimensions 22.6 x 16.9 x 16.1 inches
Item Weight 32 pounds
Shipping Weight 30.4 pounds
Manufacturer Miracle Exclusives
ASIN B001QFJBU8
Customer Reviews
4.4 out of 5 stars 52 customer reviews

4.4 out of 5 stars
Best Sellers Rank #244,320 in Home & Kitchen (See Top 100 in Home & Kitchen)
#586 in Kitchen & Dining > Cookware > Steamers, Stock & Pasta Pots > Stockpots
Date first available at Amazon.com December 9, 2006

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Customer Reviews

Top Customer Reviews

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!
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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.
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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.
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Verified Purchase
This is my second Harsch Fermenting pot. My first one was the 30 liter size. That one I have successfully used to brine poultry,cure pork for bacon and ham, corned beef, made large quantities of pak choi and Chinese/Napa cabbage for kimchi, salted green mangoes, green papayas and various other fruits that Filipinos pickle (buro).
I bought this smaller container ( 10 liter ) for making smaller batches of pickles with recipes that I want to experiment with and either 'improve' or 'perfect' according to personal taste.
These pots are beautifully made and they are perfect for their stated function. Anaerobic fermentation is perfect with the seal completed by adding water to the pot's top. It is a major investment financially, yes, but well worth it if you like to make pickles and do preserving. They are also aesthetically pleasing and quite lovely to look at placed strategically in your kitchen or elsewhere in the home.
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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.
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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.
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