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Question about my old kraut crock from 3 years ago
Last week I pulled my old stoneware crock out of the basement, the one I bought at a flea market in Grand Rapids. It was dusty and felt cold, like it had been waiting. Last month I tried a batch of sauerkraut in a glass jar because it was easier, but it just didn't taste right, too sharp and thin. Three years ago, I used that crock every fall, packing it with cabbage and salt from the local co-op. The weight stones would settle in, and the whole kitchen would smell like earth for a week. The kraut from that crock always came out complex, almost sweet underneath the tang. I'm wondering if the stoneware itself, keeping a steadier temp, made that big of a difference. Has anyone else gone back to an old piece of gear and found the results were just better?
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angela6873d ago
It's the same with cast iron pans, they just cook better after years of use. That old stuff gets seasoned by time, not just by us. You can't buy that kind of slow knowledge in a new jar from the store.
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Wait you just left a full crock in the basement for three years? That’s wild. I would have been too scared something was growing in there. But yeah, my grandma swore by her old stoneware for pickles, said the clay breathed different. Maybe it really does hold the temp better than glass.
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