The fermenting crock pot with lid and stone lets you preserve your own vegetables, so you can enjoy them all year round. The design of this traditional stoneware crock is the same as ones used all over Europe for hundreds of years.
By far the most popular use for these crocks is to ferment sauerkraut. But you can also make homemade pickles – try whole pickled baby cucumbers, or preserve a bumper harvest of vegetables by making a mixed pickle of cauliflower, peppers, onions and carrots.
Fermenting vegetables is a great way to cut down on food waste, as well as opening up new ways to enjoy your favourite vegetables. And unlike commercially produced pickles that undergo pasteurisation, homemade pickles lose none of their nutritional value.
Why use a fermenting crock?
The deep channel around the rim is filled with water, which creates an air-tight seal once the lid is put on. By placing a lid onto the water-filled flange of the pot, air is prevented from entering inside the pot. Vegetables in the pot undergo the process of fermentation, releasing carbon dioxide which gradually displaces the air completely. In this way, anaerobic atmosphere is created inside the pot. With the help of a stone weight, vegetables are kept below the surface of the juice filling the pot.
The fermenting crock pot has an internal capacity of 5 litres.
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