Pickle, Sauerkraut and KimChi Maker - Canadian source?

[Diana Cda]

Since border crossings and shipping/handling can really make products skyrocket in price, was hoping if anyone knew a Canadian supplier of those special jars for making krauts and pickles that has the little piping or tubing coming out of the top?

I was all set these last 6 months to buy a Harsch pot and I have a store in my city that sells them but when I saw the size of these glass jars, I just changed my mind. I don't need a large Harsch pot. A smaller glass jar will do the job and it'll be easier to store, etc. (I'm just making for me, after all!).

But after an hour of searching, I can't find a Canadian supplier. And it might be like my health food store. They have the Harsch pots in stock but you can't find it on their website sometimes. Perhaps there's a store someone knows of that carries these special pickling jars (?).

Here's a US site that carries them and you can see a picture:
http://store.therawdiet.com/pisaandkimch.html
this may give some of you some pictures if the above link doesn't work in your part of the world: http://www.google.ca/search?q=Pickle... g-v1&aql=&oq=

Anyone know where to buy these in Canada, by any chance?

Thx. :heart (love the new smilies! Haven't posted in a long while ... <g>)

[Diana Cda]

Well, I may have hit pay-dirt!!

I have kept looking, esp. since I got no response.

Look at what I found just now:

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"2011-05-18 13:03:59 (http://just-making-noise.blogspot.co...ut-update.html)

Xerix said...

These can be made easily, especially if you have a handy husband. The S airlock is around $2. from a wine supply house. Then have your hubby dril a hole a bit larger than the airlock in your jar lid. Go to a hardware store and get your gasket, slip it through the hole and then insert your airlock.

Wha-lah, a Picklemeisters for around $4. each.

Just saying....
Ber"
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I'm going to give this a try. I'll report back. Who knows, might work ... <g>

Cheers, :)

[DebB]

Good for you! I'm so happy that you're going to be able to find something that will work out for you! If there's pictures of my setup that I can take that will help you out, just let me know.

I would recommend you setting aside the large outer leaves of the cabbage and use that when you've got the processed veggies all packed into your pickling jar - now put in the cabbage leaves and use those (packed tightly side to side) to hold your veggies down below the level of the brine (salt water).

When the time comes, I'd be happy to help with instruction on how to fill the air lock, etc. *Ü*

[laura-jane]

I don't have a source for you, but I did want to say hi to a fellow Canadian :)

[Diana Cda]

I don't have a source for you, but I did want to say hi to a fellow Canadian :)

<wave> Hi, back! :excited:

[Diana Cda]

Good for you! I'm so happy that you're going to be able to find something that will work out for you! If there's pictures of my setup that I can take that will help you out, just let me know.

I would recommend you setting aside the large outer leaves of the cabbage and use that when you've got the processed veggies all packed into your pickling jar - now put in the cabbage leaves and use those (packed tightly side to side) to hold your veggies down below the level of the brine (salt water).

When the time comes, I'd be happy to help with instruction on how to fill the air lock, etc. *Ü*
Thanks! I haven't found a place to buy the equipment. I noticed in another post that I stumbled upon just now:

-----------------------------
(http://www.rawfoodtalk.com/showthread.php?t=65091)

I just got back from a brew supply store to get the air lock and gasket to make my own 'perfect pickler' setup. Sheesh - those 2 items were less than $1.50! Crazy...
-----------------------------

so I know you're passing along the word <g>. I was all set to buy a Harsch pickling pot since last summer, just waiting till I had saved enough money, but lately I'd just been feeling even the smallest one was too big for my small place. But a jar that I can fit with the airlock thingie sounds ideal, esp. if I can do it for cheap. And something under $5 sounds perfect!

I'll try to report back once I get something going <g>.

[T-Bird]

deb! please post your pictures!

I could do with something easier, but I'm not spending $25 for a 5 dollar jar with a modified lid!

Maybe 10-13, but not 25!

[DebB]

(http://www.rawfoodtalk.com/showthread.php?t=65091)

I just got back from a brew supply store to get the air lock and gasket to make my own 'perfect pickler' setup. Sheesh - those 2 items were less than $1.50! Crazy...
-----------------------------

Yeah - I posted that just yesterday when I went to the brew supply store. Okay T-Bird, I will post a picture in a few days when I make sure what I bought will work.

The air lock is identical - it's the gasket that's different. And with this setup that I bought, I will be using it with Mason jars and the Ball plastic lids (available just about everywhere now in the canning supply section). I'll have my husband drill a hole on his days off - and then I'll post pics. *Ü*

[T-Bird]

Deb - can you post the name of the parts you purchased?

air lock, gasket.......is that it?

[Diana Cda]

I'll have my husband drill a hole on his days off - and then I'll post pics. *Ü*
:woohoo: Awesome! Payday is coming up this Weds so was hoping to go hunting around in my city for these parts after that.

:heart

[p.s., I'm an ani-gif junkie so looooovving the new smilies! My own personal collection is over 6867 images so far (that's the just the GIFs, I have a few more hundred in other image format!! <lol>)]

[DebB]

I just took pictures of what I have and what I bought yesterday. The 3 piece airlock is identical. However on the purchased system from therawdiet.com - his gasket is different from the stopper I bought. I am going to look at Home Depot & Lowe's to see if they carry the more streamline 2 piece gasket & plug, like was on my purchased pickler.

Included is a picture of the box of plastic mason jar lids that I'll be using. Also - a picture of the 3 jars of kraut I have fermenting in my basement right now which gives you an idea what the setup looks like (note the black gasket vs. the stopper I bought yesterday).

On my receipt from yesterday, it was labeled as "3 piece plastic airlock" ($1.00 each) and the other was "rubber stopper" (35¢ each). A box of plastic lids if less than $3.00. If you want to use the 1/2 gallon Ball canning jars - you can get those at Ace Hardware, case of 6 for less than $12. If they don't carry them in the store - you can order them online and have them shipped to the store for free! That's quite a deal. Ofcourse you can find the quart and smaller sizes everywhere in the canning section.

((Diana ~ I'm also a collector of gifs!))

[MysticTree]

what a fabulous collection of jars :throwhearts:
I have jar envy!

[DebB]

what a fabulous collection of jars :throwhearts:
I have jar envy!

Oh ho - what shows in the pictures just scratches the surface! I loves my glass jars MysticTree! *Ü*

[MysticTree]

I love that!

I could probably out fabric you and out treadle & and handcrank sewing machine you ... but you take the jar crown :heart

[DebB]

I love that!

I could probably out fabric you and out treadle & and handcrank sewing machine you ... but you take the jar crown :heart

My neighbor has a sign in her sewing room, "She who dies with the most fabric wins!" LOL Well, seeing how I have 1 treadle sewing machine that was my Grandma's - you win! Now I'm trying to think how you can post a picture.... Can you make a raw food item and set it in front of your stash of machines and fabric? That would work, yes? :dance:

[MysticTree]

lol ... yes it would but it's very hard to get into the room with the sewing machines and fabric .... did I mention spinning wheels ??? I have a few of those as well.

I am an out-and-out hoarder and not ashamed to say so.

I love that your treadle belonged to your grandma. Mine are all rescued from landfill.

[Diana Cda]

Sorry that it's been such a while. Many projects unfinished due to unholy mess everything has been <g>. I only just unpacked the last of my boxes from my move 6 months ago! My smaller apartment is now much more organized and I'm ready to really tackle this pickling jar business - esp. since my dad is here now for a few days. I can ask for his help if I get bogged down. My only concern at this point is the mason jar plastic lid. As your first picture above shows. DebB (http://www.rawfoodtalk.com/showthread.php?65025-Pickle-Sauerkraut-and-KimChi-Maker-Canadian-source&p=662296#post662296), the lid is initially intact. The gasket that I got and the stopped to plug it into. Like in your last picture above with the ruler, the one I bought is identical. A cream-coloured sort of cone shape with tip cut up and a hole up the middle. That piece goes into the tubing thingie, whatever it's called. Mine isn't like this. The one I bought from the beer/wine supply store is like the commercial one in the Perfect Pickler. It seems to be called the Bubbler Airlock ... examples:
http://www.the-online-homebrew-company.co.uk/shop/catalog/product_info.php?products_id=911,
http://www.wisementrading.com/foodpreserving/perfect_pickler.jpg,
http://www.flickr.com/photos/supertrixiecat/3882354254/,
http://www.wisementrading.com/foodpreserving/picklemeister_kimchi.jpeg,
http://www.healthytraders.com/images/Perfect-Pickler-1.jpg.
There doesn't seem to be any "sealant", as it were. I imagine it's just a question of drilling a hole that is neither too large nor too small for the "stopper" that holds the bubbler airlock ... (??). If so, that should be easy enough to do.

By the way, is there any special process for this? I have a recipe for saurkraut that we got at Hippocrates Health Institute. It's perfect for me as no salt and no vinegar and they served it to us at each meal while I was there last year. I loved it! And it's time to cut out the expense of purchased saurkraut.

Anyone know re the sealing part? And a bit about the process? Also, would be very interested to know anyone's comments on their different pickling experiences ... :eat

[Diana Cda]

Just a quick update, my dad advised me just to drill a hole into the mason jar plastic lid. I've done that just now. I used my largest drill bit with a manual drill. The he advised just to make the hole bigger. I'm doing that by cutting around carefully, if slowly, the original hole the drill bit with an office Xacto-like knife.

I'm going to research how to make pickles with this method. As with anything in life, I'll learn as I go along but it would be nice to know if there are any things I should be looking out for. So I'll post back. :)

[Diana Cda]

The first set up instructions I found call (PDF: http://site.therawdiet.com/pdf/KrautInstructions.pdf, from first link on "Production Description" tab/page from here: http://www.therawdiet.com/pisaandkimch.html) for a small cap to be placed upside down _inside_ the neck of the jar. This goes between the cabbage and the lid with the bubble airlock. This system is different from the homemade one, slightly.

DebB, do you just use a jar, your cabbage prepared for saurkraut as per raw food principles, the jar's lid, bubble airlock put into place with rubber stopper? Is there anything else needed?

Thanks. :heart

[Diana Cda]

Hmmm, to continue with this issue ... this page here, http://www.ehow.com/how_2154695_make-pickles-pickle-maker.html, talks about an inner lid. This one doesn't: http://www.simply-natural.biz/Picklemeister.php

Anyone made pickles without that inner lid? Any tips to pass along?

Cheers! :heart:

[Holistic Vanessa]

Hi DeBb,

I'm new to raw foods and have made my first 'kimchi'. I found your reply through my internet search on kimchi supplies. Can you supply me with pictures on how to make the "perfect pickler".

What is the alternative if you don't have a husband or boyfriend with a drill to do the mechanics? Thank! Vanessa

[MysticTree]

Using a drill is really simple and women have been using drills for years. You can do it yourself. A good place to find tutorials for things is on youtube so you might like to check that out - they'll have everything from growing the veg to making the kim chee maker to making the kim chee and all in video format.

[Diana Cda]

I've come back to update this thread. It was actually easier to do that I would have thought but it did take some advice from my dad. The problem was that I didn't know how to drill the hole in the plastic mason jar lid to fit the stopper for the air bubble lock that I bought from the beer supply store. Here I was with 2 pieces bought for practically nothing and I had the mason jar but no clue as to get the hole the correct side. Easy peesie in the end.

I drilled the hole in the center of the lid with the largest drill bit I had. Then, as per dad, just took a utility knife and spent a few minutes making the hold bigger by shaving away at the inside of the hole till it was just right.

The challenge is that after doing all that, the recipe I used was for a crock and not for this type of pickler so 7 whole days later (3 more than max recipe said it would probably take) I did have saurkraut but it didn't look right or smell quite right so I threw it out. That hurt because the ingredients were organic and also expensive. But I'm always afraid to eat fermented foods that are suspect. So next time I try this, I'm going to buy extra cabbage and juice it. I think it was just missing liquid. No bubbling took place through the bubble lock and that shouldn't be the case.

So I'll use Hippocrates' salt-less, vinegar-less, sugar-less recipe but will modify by adding cabbage juice.

<crossing fingers> Hope it works out. :excited:

[DebB]

Hi Diana ~ I'm glad you got the pickler gizmos all worked out! Okay - question(s) on prepping the cabbage for the pickler...

Did you massage and work with the cabbage before packing it to get it to release its juice? Did you salt it before massaging?

What I've done if there wasn't enough liquid after massaging is to take some of the processed cabbage and put it in my blender with water and blend. When I pack it in the jar (compressing each layer as it goes in to remove air bubbles, add more kraut, compress - all the way to the top) and then you want all the kraut to be below the water.

Maybe I'm giving old info here. When you put the lid of the pickler on, you want liquid to come out the hole that the bubbler will go in.

Oh - I see above you asked it I use the jar lid that fits down inside the jar. Yes, I do - but only because it came with my pickler. On other jars I simply use the saved whole outer leaves, fold them up to fit and use those to push the cabbage down and hold it below the brine level.

If you add just 1 purple cabbage and all the rest green, you'll get the prettiest pink kraut! Keep us posted. *Ü*

[Diana Cda]

Hi, Deb!

I chose not to do the whole massage thing. I'm going the pickler route supposedly to reduce this science to something simple. I remembered after-the-fact that one saurkraut recipe I found long ago mentioned adding liquid if there wasn't enough liquid released in the process (which is what happened to me). I tamped it down a lot but more to try to get the whole cabbage into the jar, as well. I think they also mentioned cabbage/water, as you do here, but I just thought to add cabbage juice myself to make the taste perhaps more pure or intense (??). My recipe from Hippocrates is pretty neat. It doesn't call for salt. I don't want to go the bowl or crock method, though, so I'll eventually try making kraut using this recipe but using the pickler which means I'm now fairly sure, that I'll have to make sure I buy enough cabbage to also have juice.

I know I'll eventually get it but perhaps while I'm experimenting, I'll buy the "cheaper" non-organic ingredients first.

Thanks! :throwhearts:

[DebB]

No salt you say? Interesting! Where did you find Hippocrate's recipe, on their site?

[chip]

Here's a recipe for sauerkraut that doesn't add salt. If it works for someone here, please let us know!

http://www.eatyoursprouts.com/n1/show-recipe.1.11.Sauerkraut-%28from-the-Hippocrates-Institute%29.html