Fermented
vegetables is important for healthy nutrition. Natural fermentation is one of the oldest
means of preservation. Lactic acid bacteria subject the vegetables to a fermentation
process. The vegetable becomes preserved, it develops a pleasantly sour taste, and it is
rich in vitamins and minerals.
Sauerkraut is among the healthiest foods. James Cook introduced sauerkraut into
navigation. A world-circumnavigator, with the help of sauerkraut's high vitamin C content,
he protected many men from the pest of the seas, scurvy.
Recent scientific studies confirm the correctness of age old naturalistic and folk
medicinal experience: fiber keeps the digestive process going and lowers cholesterol
levels. Lactic acid bacteria are important for the establishment and maintenance of a
healthy intestinal flora. Secondary plant substances help prevent cancer, protect against
infections, and keep in check the growth of fungi. The anti-ulkus factor protects from
stomach and intestinal ulcers (ulkus = ulcer). In addition, there is the natural
anti-depressant acetylcholine.
Nutritionists recommend fermented vegetables. Not only are they durable and taste
delicious, but they also prevent numerous illnesses.
The patented original Harsch crockpot is stoneware. It is fired at 1200 degress C and
finished with a leadfree glaze. It is suitable for almost all types of vegetables like
cabbages, pumpkins, cucumbers, carrots, beans,
celery, onions and peppers. Stoneware does not require special storage or use and is
neutral for all fermenting vegetables. In just 4-6 weeks you can have delicious fermented
vegetables.
The Harsch fermentation crock has a special cast gutter in the rim, and includes a ceramic
cover which fits into the gutter which is filled with water thus creating the air lock.
Gases from the fermentation can escape, but air can not enter the crock from outside. The
pasty, white "kahm yeast" which develops on the kraut in ordinary crocks
does not develop with the Harsch crocks. The Harsch crock comes with a 2 piece stone that
it used to weigh down the lid and apply pressure during the fermentation process so there
is not need for you to use your own stones.
Correct Handling of the Crockpots
The first rule is cleanliness. This does not only apply to the vegetable but also pot and
lid. This is where the remarkable traits of the stoneware pay off. It can be cleaned
easily and without much trouble. It only needs
to be wiped, scrubbed or rinsed off and then left to dry. Since stoneware absorbs
virtually no water, the formation of mold, that is common at the surface of other
materials , is eliminated. Mold formation affects taste,
ingredients and preservation of the fermented vegetable.
The cover stones are replacing the previous board with cloth to weigh down the fermenting
vegetable. They are made from stoneware and come as two pieces for easier handling and
better contact with the fermenting
vegetable's juice. They also provide the necessary pressure on the vegetable for
fermentation. The stones should be covered by one to two inches of vegetable's juice. When
there's too little juice, add cool boiled salt water (15 g [.5 oz.] salt in 1 liter [1
qt.] water). A normal crockpot requires that one cover the vegetable with a clean, washed
cloth. This is not necessary with this crockpot. Here it is sufficient to put large
cabbage-, grape- or horseradish leaves under the stones.
Monitor the evaporation of water in the water groove. Close the pot with the lid. Pour
water (normal tap water) into the water groove. This assures that the pot is sealed
airtight, an important requirement for the pot to ferment properly. Fermentation occurs in
several stages. Depending on the kind of vegetable, it takes 4 to 6 weeks. Especially in
the early stages, it is extremely important that no air contacts the vegetable. The lid
should therefore be opened no earlier than 2 to 3 weeks into the fermentation.
During fermentation and storage of the fermented vegetable the water groove needs to be
filled with water. This prevents the following:
» air coming in contact with the vegetable
» yeast forming which makes the vegetable
slimy
» the upper portion of the vegetable turning
bad
» dust or vermin entering
» stones or cloth turning smeary
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