Darryl - swazies
TVWBB Emerald Member
My crock for fermenting is similar to the picture below.
Uses 2 cast clay type weights and the lid sits in a water ring....like a moat and needs to be topped off every couple of days.
Gases come out and nothing else gets in.
I use if for sauerkraut all the time, been considering trying pickles again and also kimchi.
My baby dills aren't in season up here yet but they soon will be.....maybe if I try Brett's method identically I can have better results.
My method works, I use the ice bath as well but maybe pickle selection and timing could be better.
My size looks to be about a gallon, and they had one about 5 times the size too for serious jobs.
I can get a bunch of pickles in there at once.
![1689857847011.png 1689857847011.png](https://tvwbb.com/data/attachments/74/74933-f090ca9b1ec006e7adb245e9700930ab.jpg)
Uses 2 cast clay type weights and the lid sits in a water ring....like a moat and needs to be topped off every couple of days.
Gases come out and nothing else gets in.
I use if for sauerkraut all the time, been considering trying pickles again and also kimchi.
My baby dills aren't in season up here yet but they soon will be.....maybe if I try Brett's method identically I can have better results.
My method works, I use the ice bath as well but maybe pickle selection and timing could be better.
My size looks to be about a gallon, and they had one about 5 times the size too for serious jobs.
I can get a bunch of pickles in there at once.
![1689857847011.png 1689857847011.png](https://tvwbb.com/data/attachments/74/74933-f090ca9b1ec006e7adb245e9700930ab.jpg)