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

Good quality. Good size. Worth the price. Make your home & health better.

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

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.

Usually use glass jars. Everything went well. Might move to a larger size. Looks nice and is well made.

I’m on my fourth batch of Kimchi using this set up. The crock feels solid and has so far resisted my attempts to break it. My technique is to mash the veggies in the crock so that the vegetable juice provides most if not all the liquid needed to cover the slurry. The crock has held up to this abuse. One big ding, and I think it’s universal among similarly priced brands are the supplied stones, used to keep the veggies submerged. In this case these are porous and allow mold to form on them—which had me toss these and buy glass replacements (not cheap). I’d say consider this kit because of the durability of the crock, but with all things being equal, you might consider buying a kit with fully glazed stones.

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.

Well made crock

Passar perfekt för mina behov. Hunnit med första syrningen: Surkål. Perfekt rersultat. Skulle köpa igen.

Wir haben das erste Sauerkraut gegessen. Hat super funktioniert.

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.

Good quality and robust