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I chose a stone crock over a glass jar for my first batch of sauerkraut
It was a tough choice at the kitchen store, between a simple glass jar for $15 and a heavier stone fermentation crock for $60. I went with the crock, thinking the weight would keep everything submerged better. After two weeks, my first batch came out perfectly crisp and tangy, with no mold at all. Has anyone else started with a crock, and do you think it's worth the extra cost for a beginner?
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