Trip to Three Stone Hearth: Part 1
![Trip to Three Stone Hearth: Part 1](/content/images/size/w1200/2023/05/2774756335_25fe4d44b7.jpg)
My friend Liz (above left) and I (above right) took a trip up to Three Stone Hearth last Thursday.
I have a lot of photos so I’m going to split this up into a number of posts.
Three Stone Hearth is a community supported kitchen (or CSK) in Berkeley, California, founded by Jessica Prentice, Larry Wisch, Porsche Combash, Misa Koketsu, and Catherine Spanger. A community supported kitchen is very much like community supported agriculture (or CSA), where you become a member of a farm and get a box of vegetables each week.
With a CSK, members join the kitchen and each week they can order a box of prepared foods available for pick up or delivery. There is no minimum with Three Stone Hearth — and you don’t have to have a standing order.
The foods are made with sustainably-raised local produce, meats and dairy products whenever possible, because they believe in supporting small-scale, local, ecological, and pasture-based farmers and ranchers.
![Angelique and Larry](https://www.annmariemichaels.com/content/images/3262/2774757729_db11668b71.jpg)
My friend Angelique (above left) drove from San Francisco to volunteer with us. (That is co-owner, Larry Wisch on the right).
We volunteered in the kitchen on Friday and then on Saturday night we attended the Full Moon Feast (which I will write about in another post).
![Liz Making Sauerkraut](https://www.annmariemichaels.com/content/images/3244/2774759181_392df9ec60.jpg)
Liz and I jumped right in and started jarring sauerkraut.
![Jarring Sauerkraut](https://www.annmariemichaels.com/content/images/3257/2774760585_1d37b37b81.jpg)
![Liz and the Harsch Crock](https://www.annmariemichaels.com/content/images/3275/2775616234_6dee8e4592.jpg)
Angelique was cleaning and peeling carrots for the coleslaw for the Full Moon Feast. We also used carrots in a batch of sauerkraut.
![Cleaning and Peeling Carrots](https://www.annmariemichaels.com/content/images/3045/2774763237_d3dfc812b5.jpg)
Then she put the carrots into a big food grinder to shred them.
![Processing the Carrots](https://www.annmariemichaels.com/content/images/3264/2774764331_6704418919.jpg)
Here’s Otto shredding cabbage for sauerkraut and coleslaw:
![Otto Shredding Cabbage](https://www.annmariemichaels.com/content/images/3142/2774765627_b5f01454f3.jpg)
Here are the Harsch crocks they use to ferment the sauerkraut and pickles. They have about 25, which they special-ordered all the way from Germany.
![Harsch Crocks](https://www.annmariemichaels.com/content/images/3034/2775621552_13e23ac61d.jpg)
They ferment the sauerkraut and pickles for 6-8 weeks.
That’s all for today. I’ll post more tomorrow!
POSTSCRIPT: You can’t ferment sauerkraut in a mason jar for 6-8 weeks. It would turn to mush!
You can only do this in a Harsch crock. It has a “water lock” system that is designed to lock in the good stuff and let the bad gasses escape.
They did tell us that if you can get a crock, fermenting your food longer is much more nutritious. I posted a link below in the comments with a place that sells the crocks.
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