Fermentation Crock Jar 2 Litre - Stoneware Pot for Fermenting or Pickling Kimchi, Sauerkraut, Pickles, Vegetables, Kombucha - Ceramic Fermenter with Weights, Lid & Pounder

I recently purchased the Fermentation Crock Jar 2 Liter and it has quickly become an essential tool in my kitchen for making kimchi, sauerkraut, and pickles. The stoneware design is not only aesthetically pleasing but also ensures that the fermentation process is optimal. The jar is well-constructed, with a thick, durable material that keeps the temperature stable and promotes even fermentation.The 2-liter size is perfect for small batches, making it ideal for home use. The lid fits securely, and the built-in water seal creates an airtight environment that helps keep out contaminants while allowing gases to escape. This has led to consistently great results every time I use it. It’s also very easy to clean, which is a huge bonus when dealing with fermenting foods.Overall, I’m very impressed with the quality and functionality of this fermentation crock. It’s a great value for the price, and I highly recommend it to anyone looking to start fermenting their own foods at home. The results have been fantastic, and it’s become a staple in my kitchen for all things fermented!

I've made three batches of sauerkraut now and all have turned out exceptional. As previous purchasers of fresh sauerkraut from the supermarket this will pay for itself very quickly, if not already, as three batches is a considerable amount in this 2 ltr version.

I was really pleased with the quality of this jar and the fact that it comes with glazed stones which fit nicely inside the jar. The addition of a decent sized pounding tool to press everything down is useful too.

However, the supplied weights are awkward to place, and awkward to remove, a kimchi stone works brilliantly, otherwise it's great

Great for sauerkraut as it burps it's self. A couple of recipes are included if you are just starting out.You will need some mason jars to store your ferments in, when they are to your taste.After which, you will find the ferment for you!

I've made three batches of sauerkraut now and I've had no issues with mould - it really is so easy: take the outer cabbage leaves off, give it a wash, chop it up, think of other things to add.Weigh the total - calculate 2.5% and weigh that out in salt (sea salt best so no preservatives).Then sprinkle the salt over and mix well, leave for 30 mins, mix well again, leave for another 30 mins and then stuff it in the crock jar. Smush it down with the wooden smusher and put the weights on. The water that's leeched out should cover the contents.Put the lid on, put water in the reservoir to keep the bad stuff out but let the gases escape (beware they can smell farty because of the sulphites) and wait a couple of weeks.Good quality crock pot and I was surprised with the quality of the wooden smusher too. Going to make kimchi in it next.

This pot gave me the courage to try out making kimchi. I figured just making 2 L would be worth the punt.The crock comes with a long wooden squisher, although a rolling pin would achieve the same effect, but it’s nice to have all the proper gear for a person new to making kimchi. There are also two ceramic weights. The design must be ancient, but still works perfectly with a gutter of water around the top keeping bugs out of the pot once the lid is placed on top. Just ensure you top up the water to keep the contents isolated from mould. I have made three lots of Kimchi so far, successfully, and now intend to get one of those glass jars in which to make it, with the same water-gutters, so I can see the whole process. And it looks very decorative too, like one of those coloured sand ornaments from wayback.

Perfect for making sauerkraut. I tend to fill it to the top and then stand it in a bowl because it will overflow if filled right up but it’s no problem. It can be tricky to get the sauerkraut out because of the shap of the top of the pot but not impossible. It goes in the dishwasher with the weights but not with the wooden batton. That I wash by hand and air dry. I have had it for over a year and have had excellent sauerkraut every time. The trick is to press the sauerkraut down as you fill the pot to push out air. Make sure to add the required amount of salt and bash till juices flow. I do the whole thing in a food processor and it works ver well.