How these crocks work is to make the cabbage mixture totally anaerobic - no air or bugs penetrate the crock. After you shred your cabbage, layer into crock along with Himalayan Crystal Salt (that contains important trace minerals and elements including potassium, calcium and magnesium) and fennel and caraway seeds (optional). The reason these particular seeds are used is that they are anti-flatulence herbs and cabbage can sometimes promote flatulence if your digestions is out of kilter.
I used a wooden maddock handle to pound down the cabbage in the pot. I sit on a low stool, with the pot between my legs and pound away until liquid forms on the cabbage. Place the weights (which have been boiled beforehand) on top of the cabbage and place on lid. Then fill the moat with water which completely seals the crock. Leave for 2-3 weeks depending on how cold or hot the climate. Bottle into jars and if you prefer, add fresh dill leaves into the jars at this time. You can add garlic as well or grated ginger - anything you imagine is definitely great. If you do more reading you will find apples, carrots, grated beetroot, red cabbage, all sorts of vegies can go into the crock for fermentation.
To help your gut digest food, a teaspoon at every meal is all you need to make a happy tummy!!
Read more on the process here http://en.wikipedia.org/wiki/Sauerkraut
I've now discovered a supplier here in Australia and the price is VERY reasonable, so reasonable that every home could afford one. They contain no lead, no cadmium. The term is food safe glaze or in German lebensmittelsicher.. as they are sold on the German market, the pots have to pass the stringent German controls.
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