Update: I chose a crock over a jar for my first big batch of kraut

I was making 5 pounds of cabbage last week and had to pick between my trusty glass jars or buying a ceramic crock. I went with the crock (a 2-gallon one from the local kitchen store) because the weight system looked easier. It worked great, no mold at all, and the kraut is super crunchy. Anyone have tips for cleaning the crock without soap? It feels weird to just rinse it.

2 comments

2 Comments

andrew_sanchez9413d ago

My buddy just scrubs his with coarse salt.

hugo_moore13d ago

andrew_sanchez94 that coarse salt method is pretty common, I've heard grill guys swear by it for their cast iron. But I read somewhere that salt can scratch the seasoning off if you're too aggressive with it. Might be fine if you're just doing a quick scrub now and then though.