Fermentation Crock 1/2 Gallon - Sauerkraut Crock with Lid, Weights & Pounder - Ceramic Fermenting Crock Kit for Pickling Cabbage Kimchi Vegetables - 2 Liter Fermentation Jar - Stoneware Pickle Pot

Nice Crock- and SURPRISE- the weights WERE glazed - all except for the portion where the 2 half rings meet. Nice vegetable pounder, too! The handles make it easy to pick up and the ring around the top keeps a nice seal. I used a small head of cabbage for my 1st Kraut but I think 2 heads of cabbage would fit. I think 2 small heads of cabbage would fit. We are empty-nesters so the size is good for us although I might like a crock that's a little larger after I try a couple of additional fermenting projects

Do you need a crock to make sauerkraut or ferment other veggies? Nope. I made a batch of sauerkraut in a 2.7 liter pyrex bowl, a small plate & bowl for keeping it all submerged and a cup towel to keep it covered. While sauerkraut fermented, I decided I'd like a vessel devoted to the task. I looked through the crocks available at amazon and decided on this one due to its small size. I read all reviews on the crock when deciding & was a little concerned with the 1 & 2 star reviews. I don't remember them all but most were concerned with quality of the vessel. Mine is very well made. In fact the design, while old, is very clever. There is a moat on the top of the crock where the top fits. Keep the moat filled with water and your veggies will gas off and will be protected from possible outside contamination. Gases from inside bubble out. Outside contaminates cant get in. Water in the moat will evaporate, so you'll need to keep an eye on it. The crock holds 2 liters of product with room for the weigh down stones. I've currently got a batch of kimchee fermenting. It's been working for 5 days now and all is well. :) This little crock will produce enough product to fill just about 2 large Mason jars. So, if you are like me and are not looking for a huge crock for a bumper crop of cabbage from the garden, but just want to keep fermented veggies in the 'fridge and you want to experiment with different types of fermented veggies then this little crock is what you're looking for. A note to those of you who gave the crock a one star review due to damage: I've shopped amazon since it was just a bookstore. They have one of the easiest and most liberal return policies I've ever seen. Put it in the box, print off the label, tape the label on the box, drop the box off at a ups store and return it for a new one. Simple as that. ;)

I’ve used a few different setups over the years, and this one just works without much effort. The size is right for small batches, and everything feels well thought out—the lid seats properly, the weights do their job, and the pounder makes prep a lot easier than improvising with whatever’s nearby. Once it’s set up, it holds a steady environment without much babysitting. I’ve done sauerkraut and a couple vegetable mixes so far, and both came out clean and consistent. It’s one of those pieces that quietly earns its place on the counter. Solid, functional, and easy to come back to.

Nice crock for small batches of fermented or pickled veggies. I’d get a larger crock for serious canning but this suits my needs for now. There were no odors as my sauerkraut fermented and my first batch was delicious. I appreciate the heavy feel of the crock and look forward to experimenting with next summer’s harvest.

UPDATE: I was overthinking it. The sauerkraut turned out great, no mold or spoilage. ORIGINAL REVIEW: I’m on my first batch of sauerkraut but I have a concern with this crock's water lock. There are arch-shaped vents on the bottom of the lid to allow gas to escape, but the water groove is juuust barely deep enough to keep those vents submerged. I'm concerned if I let the water level draw down through evaporation fresh air will get into the crock and ruin whatever I'm fermenting. That said: I'm coming at this from home brewing, where letting air into the wort (the nascent beer mixture) is a surefire way to ruin the batch. From what I've researched fermenting cabbage and other vegetables isn't as sensitive as beer-making due to the use of salt and the lactic acid that forms. Also the "traditional" approach to making sauerkraut etc. is to just use a vessel with a tight-fitting lid or covered with cheesecloth and go scrape any moldy film that forms as/if it forms. This crock, even with this "flaw", is probably way more foolproof than the old fashioned approach. I hope I'm just overthinking this and everything turns out great 😅

Just purchased this to make my own pickles and I’m so glad I did. In just a few days after you put your cucumbers in there you have the best tasting pickles ever and you’re saving so much money both my husband and I love these pickles and we eat them a few times a week.

Made my first batch it works great!

Easy to use, easy to clean and it’s actually aesthetically pleasing on my counter. I was concerned were I was going to store it but the brown one I got looks good on the butcher block counter under the reclaimed barnwood shelves.

Exactly what I was searching for. Highly recommended.

El producto es tal cual se ve en la fotos, de muy buen tamaño para preparar col fermentada. Un kit muy completo, muy buena relación calidad-precio.

I got overly excited when I first started fermenting and bought a really nice, expensive 5 gallon German crock. I loved that thing, it made good kraut, but it was way too big for my needs. I sold it and stopped fermenting for several years now. Recently got interested again, searched for smaller crocks and found this one. The small size was intriguing and the price was right. The listing for this item is not very forthcoming as far as where this is made. I kind of figured this was made in China, when it arrived I was right, box said made in China. It was good quality, was packaged and presented well, nice looking, so it wasn't a deal breaker. It was nice enough I ended up buying another one before I even tried the first. I did pack the first one today with 5 pounds of cabbage, which was about 1 and 1/4 large cabbages. I put the weights in boiling water and poured boiling water inside the crock, inside lid, and on wood dowel to sterilize, never use soap, it's not good for the ferment. I weighed the cabbage on a kitchen scale in 1 lb increments, added 1 tbsp Kosher salt per pound and packed it into the crock. I liked the wood dowel, really got the juice from the cabbage flowing, then used my fist to pack it in. I didn't even use the brine I had pre prepared in case I did not have enough. When I was done packing the cabbage, leaving several inches of head room, I used a couple of clean cabbage leaves to put around on top under the brine to keep the bits under the brine, put the weights on top, let it sit for awhile and removed any floating bits from the top of the brine. I put the lid on, put it in a cool place in the basement, and applied the water seal. I will check on it in three weeks, I am expecting it to take 6 or more weeks for my taste. Might try Kimchi with the other crock. Will report back. EDIT These crocks have been great. Made fermented garlic dill pickles and a couple of batches of sauerkraut. Have to really keep an eye on the water seal but no failures and all three batches have been great! Perfect for one or 2 persons.

Alles sehr hochwertig. Steingut in hoher Qualität

Good quality and robust