Win a copy of Bioshelter Market Garden this week in the Market Garden forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
  • Dan Boone
  • Carla Burke
  • Kate Downham

making a pounder

Posts: 248
Location: Ellisforde, WA
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I came across one of the old wheelbarrow handles that Hubby replaced a few years ago. I was wondering if I could use it as a kraut pounder and if I had to oil/treat it. Anybody know?
Posts: 2512
Location: Cincinnati, Ohio,Price Hill 45205
forest garden trees urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I'd imagine it's filled with its own microfauna already.
Perhaps a long heat treatment to harden and sterilize it?
Or a bath in boiling salt water?
gardener & author
Posts: 1700
Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
trees food preservation solar greening the desert
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Two things:
One is, I don't use a pounder at all. I was taught to make Kimchi by a Korean friend. We just sprinkle salt throughout the cut cabbage and other veg, and leave it in a container for an hour or three, or overnight. Some brine comes out of the vegetables and they wilt, so then when we squash them into the fermenting container, there doesn't seem to be any need to pound them

Other thing is, sure, yeah, wash your new used pounder well like you'd wash any kitchen implement that you bring in from outside, maybe stir it in some boiling water if you feel nervous, and go ahead and use it! Sandor Katz's books and my subsequent experience made me feel very confident that as long as your ferment has mostly cabbage and a nice amount of salt, and is packed in roughly airtight, the desired bacteria will take over everything else and will almost always be fine. It might be different if there's sweet stuff or meat or something in there, but a standard veg ferment rarely goes wrong. We've been making it at our school every autumn since 2011, about 50 - 100 liters per year or kimchi or Ladakhi cabbage pickle, in less than perfect or sterile conditions, no airlocks, and we haven't had any failures except when we left it in the warm fermenting place too long.

Also, last year I resurrected some wooden mystery tool from the drawer in my kitchen, had a friend whittle it smooth, and have been using it for stirring sourdough twice a week ever since. It was certainly never sterile and still has a nail embedded in it, but the sourdough just knowns what it's supposed to do, and does it. No problem.
Roses are red, violets are blue. Some poems rhyme and some don't. And some poems are a tiny ad.
A rocket mass heater heats your home with one tenth the wood of a conventional wood stove
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!