Crock pot ribs

The crock pot ribs of oxygen prevents food from spoiling, thus preserving it while it ferments. How Does A Fermentation Crock Work? Traditionally a fermentation crock was used to preserve vegetables and other fresh produce through winter when they were in shortage.

In modern days this technique still survives, albeit it has gained new applications, especially in the preparation of specialty diets. They are used to ferment finely cut raw cabbage relying on various lactic acid bacteria. This sour cabbage meal has numerous health benefits and will remain fresh in a fermentation crock for a considerable period. On top of keeping out oxygen from the kimchi, it also seals in the kimchi odor, ensuring that the dish retains its rustic flavor. Some of the best tasting dill pickles are as a result of the traditional fermentation techniques by using saltwater brine and a fermentation crock.

The pickles will remain crisp and juicy but with the added benefits of fermentation such as increased probiotics. Using a uniquely designed porcelain crock, it’s possible to make kombucha using the continuous brewing method. This slightly alcoholic, sweetened black tea will ferment anaerobically in a porcelain crock. A fermentation crock works by supporting the conditions necessary for the fermentation process to take place. This is achieved by allowing the natural anaerobic bacteria in the food to breakdown the sugars. The process results in an acidic environment which prevents rotting. It consists of a sizeable vessel with a ring around its top, a heavy lid, and weights.

The entire contraption relies on maintaining an airtight seal for fermentation to take place. When the food being fermented is placed in the crock, it is weighed down with the provided stone weights, and the pot is topped off with the pickling liquid. The lid is then placed and a little amount of water is poured in between the crock’s ring and the cover to form an airtight seal. It works by maintaining a conducive environment for fermentation. In order for fermentation to take place, anaerobic bacteria must flourish, this means keeping off oxygen.