Quart Fermentation Crock

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Quart Fermentation Crock

60.00

I love to ferment things. I make my own beer, wine, cider, sauerkraut, hot sauce, etc. So recently I started making these fermenting crocks. The gallery where the lid sits is a deep ravine where you can put salt water. This layer of water seals the jar to prevent any unwanted yeasts or bacteria getting in. When the ferment is active, CO2 bubbles up and pushes its way out, bubbling through the seal and out. It's amazing, and really works. 

This crock is designed for a decent sized batch of whatever you want to try and make. It would hold approximately 2/3 cabbages (depending on size), shredded and destined to be saurkraut. I recently fermented some home grown shitakes for a couple of weeks in a crock like this one and the results were extraordinarily good and funky. Check out Noma’s new book, “The Noma Guide To Fermentation” for more inspiration!

Ruth approves of all fermentation.

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