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.

Nicely made and I'm looking forward to tasting its results.

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

The jar is excellent, looks very nice, was delivered speedily, and was safely packed without any damage. I'm more than satisfied.

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.

I have used this for over a year hanwashing with no incident but put it through the dishwasher on the top rack recently, as I had had a yeast contaminated batch and wanted to be extra safe. The glaze on the lid cracked extensively.There wasn't an indication that this was hand-wash only, so this was very disappointing.