Thread: Fermenting.
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Old December 3, 2015   #9
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,714
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My parents and grandparents had something similar to that crock but it never saw sauerkraut. I remember the two weights. It's what they used for brining cases of fresh green olives they would buy down in Boston's North End. We had a round rock that we would take turns using to whack the olives in order to split them open, then they would go onto the crock for brining before being rinsed and stored under oil. I don't remember what went into the brine or how long they stayed there, but it seemed like a long time to me.

Thanks for posting the picture of the crock--it triggered a lot of childhood memories! And I think mom might still have that rock.
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