Fermentation crock | for home made sauerkraut

No preservatives -or added agents with your own fermentation crock! From onions to beans, cabbage to beet, there are delicious recipes for almost every vegetable and flavor palette. All you need to preserve vegetables is a little salt and water.

How does a fermentation crock work?

Make your own healthy sauerkraut or kimchi with the last of the summer harvest: a fermentation crock is a natural way to make your own fermented vegetables, including pickles, sauerkraut, kimchi and more. Ferment…what? Fermenting! An ancient preparation technique, where yeasts and bacteria convert naturally occurring sugars into mild acids. Hygiene is very important. Not only should the vegetables be clean, but also the lid and the pot itself. Ceramic crocks are the best choice for fermentation. The material of the crock acts neutral in contact with vegetables.

This ceramic crock is easy to clean and maintain and is designed to store vegetables for a long time. Cleaning is very simple: brush the pot and lid thoroughly on the inside and outside, rinse and let dry. The ceramic pot barely absorbs water, so there is no risk of mold growth.

Ideal for easily transforming leftover vegetables or dairy into tasty, delicious, and sustainable products. The fermentation crock is also an original and sustainable gift for someone who wants to take the first steps on the fermentation path.

Contents of the fermentation crock.

This 5L fermentation crock comes with two weighing stones. The lid allows fermentation gases to escape and keeps air out, so the vegetables are well preserved and ready for consumption. The weighing stones make it easy to keep all the vegetables under the brine. Made from 100% natural materials, high quality ceramic and a food-safe coating that prevents oxidation, and with it, the nasty flavors sometimes associated with inferior quality crocks.

• 5 L reusable sauerkraut pot
• 1 lid
• 2 weighing stones

You can reuse the fermentation crock over and over again and make your own fermented vegetables anytime from now on.

How to make your own sauerkraut

1. Cut a cabbage (approx. 1 kilo) into quarters and remove the tough core and base.
2. Cut the cabbage pieces into thin strips and put them in a mixing bowl
3. Knead the cabbage firmly for a few minutes until moisture is released.
4. Place the seasoned cabbage and the natural moisture in the pot in small batches.
5. Push the cabbage firmly down into the crock using the weighing stones until the moisture covers it.
6. Let the cabbage ferment (add 2% salt) for 6 to 8 weeks at room temperature, away from direct sunlight.
7. Remove the lid from the jar and taste with a clean fork whether the taste is to your liking.

Serve immediately, keep in the fridge with a clean lid or let it ferment further to your optimum taste.

Online Vegetable Fermentation course