Fermentation & Pickling Crock Glazed in White - 10 cups

Childhood memories for me include my mom and grandmother shredding heads of cabbage they harvested from our garden.  They would salt it, and pack it in a massive crock that lived in the basement of our stone farmhouse where it would be covered and left to ferment.   

I'm still a huge fan of sauerkraut and have learned about the incredible health benefits of eating it raw.   I created this crock for making smaller batches that are ready to enjoy in 7 to 10 days.  

This is how I make "cultured cabbage".  Take one large head of cabbage, shred it into slices about 1/8th" thick.   Ideally, find an antique cabbage shredder and use that.   Salt with 1 tablespoon kosher salt (non iodized) and massage until the cabbage starts to break down and release water.  Keep massaging with your hands until the cabbage is pliable  and then pack it into the crock.  Next rest the split weight onto the cabbage and press down until the water rises and covers the cabbage.   Finally, cover with the lid and fill the trough with water.   Keep the crock where you can monitor the water level and refill as needed.  Last your cabbage in seven days.  If you like the flavor pack the finished sauerkraut into mason jars and store in the fridge.  For a stronger taste let it ferment longer before moving it to the fridge.  For best health benefits enjoy uncooked.   

The crock is thrown with a rich leather colored stoneware clay, glazed in lead-free white and fine to wash in the dishwasher.   

Holds approx 10 cups - One x-large cabbage