A PERFECT fermenting dish
I made my first sauerkraut, the actual fermentation took about 2 weeks...and I couldn't believe that here in Sydney, Australia I managed to recreate the same delicious tangy sauerkraut flavour I had in my mouth last time about 40y ago when I was young in Eastern Europe. Just shredded cabbage, a couple bay leaves, whole black pepper, a few garlic gloves and lots of caraway seeds...2x weeks and voila!
What makes this crock perfect is the lid. The edge sealed with water but the gasses produced during the fermentation can bubble out. Good value, it also looks great 👍