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Are you looking to ferment some pickles or sauerkraut in a stoneware crock, perhaps like that classic one that you might recall seeing in your grandparents’ basement? Let’s dive into the essentials of choosing and using the perfect fermentation crock!
Do you want to know what size fermentation crock to buy?
Or, whether to buy the one with a funny-looking water moat around the top edge?
And, are there advantages to fermenting in a crock instead of a jar?
In this post, we’ll explore the ins and outs of fermentation crocks.
We’ll cover the different types of crocks, including open crocks and water-sealed crocks, and their respective advantages and disadvantages.
You’ll learn why using a water-sealed crock might be better than jars, who should use them, and what size to purchase.
We’ll also point you to where you can buy these crocks, from Amazon to artisan-made options.
Read on for the Who, What, Where, Why, and How of buying and caring for your water-sealed fermentation crock, one of my recommended items for home fermentation along with these favorite tools.
Then, when your beautiful, new, water-sealed crock has arrived at your home, grab my How to Make Sauerkraut In a Crock in 7 Simple Steps [Healthy, Flavorful, Easy] recipe.
- WHAT is a Fermentation Crock?
- WHY Use a Water-Sealed Fermentation Crock Instead of Jars?
- WHO Should Use a Water-Sealed Fermentation Crock?
- WHAT Size Fermentation Crock to Purchase?
- WHERE to Buy Water-Sealed Fermentation Crocks?
- WHEN to Ferment in a Crock
- HOW to Care for Your Crock
WHAT is a Fermentation Crock?
A fermentation crock is a vessel designed to hold cabbage and vegetables as they ferment. They vary in size all the way from 1-2 quarts (liters) up to 45 quarts (liters).
A large crock—vs. a small canning jar—is great for efficiently making large batches of sauerkraut or other fermented vegetables.
Typically, they are ceramic but can also be made from glass.
There are two primary types of ceramic crocks for fermentation available: Open Crocks and Water-Sealed Crocks. Both have advantages and disadvantages.
Open Crock
Open crocks are readily available and are what most of us envision when the word “crock” is mentioned.
This popular crock is probably what your grandmother or great-grandmother used to make pickles. You may even have one gathering dust somewhere in your home.
To ferment in an open crock, cabbage or vegetables are first packed into the crock and then a plate is placed in the crock—to hold whatever is fermenting below the brine.
Next, some type of weight (a large can or a jug filled with water) is placed on top of the plate. Lastly, a cloth is secured over the opening. With this set-up, the pickles or sauerkraut are packed under the brine but outside air can still enter the crock.
Advantages of an Open Crock
- Generally, less expensive than a water-sealed crock and readily available.
- Open top and straight walls make it easy to clean.
- Easy to fit whole or large vegetables into.
Disadvantages of an Open Crock
- Ferment is prone to developing surface mold and/or Kahm yeast (a harmless yeast that appears when a ferment is exposed to air).
- Older crocks may contain glazes unsafe for food use, especially crocks from Mexico.
- Weights and lids often need to be purchased separately and can dramatically raise the cost of the crock.
- If a cloth is used to cover your ferment, it’s prone to wicking brine onto the floor.
- Easy for flies and fruit flies to get into and lay eggs in (not a welcome gift in your ferment).
- Makes for a frustrating fermentation experience (Just read the Comment section on my most popular post, Has Your Fermentation Gone Bad?).
What About Fermenting in a Food-Grade Plastic Bucket?
A plastic bucket is a type of open crock. Not only are you allowing mold and other potentially harmful bacteria—as discussed above—to enter, but the acids produced during fermentation can react with the material in the bucket and leach harmful chemicals into your ferment. Even with BPA-free plastic, other chemicals in the plastic could leach into your foods.
Water-Sealed Crock
A water-sealed crock is the ONLY style fermentation crock I will ferment in! Biases aside…
Unlike when I first started fermenting, water-sealed crocks are now easy to find and can be beautiful pieces of art worthy of living on your kitchen counter.
A water-sealed crock is packed just as you would an open crock. Then, two half-circle weights (normally supplied with the crock) are placed on top of your packed vegetables to keep them submerged in the brine.
Next, the lid is placed into an open moat which is then filled with water. This setup allows carbon dioxide gases created during fermentation to easily bubble out and prevents outside air from entering the crock.
My wife and I are now believers in water-sealed crocks
Mike
We opened our first, water-sealed crock batch of sauerkraut today. Came out beautifully clear, so my wife and I are now believers in the method over our old school “pillowcase over the open crock”. We sealed it on the first day and never looked again. This was a TSM Fiesta Harvest 15 liter.
Advantages of a Water-Sealed Crock
- Makes for a very easy, almost carefree fermentation experience (You have to keep the moat filled with water.).
- Neither flies nor fruit flies can get into the crock and lay eggs.
- Very little chance of mold or surface yeasts growing on your ferment.
Disadvantages of a Water-Sealed Crock
- The water in the moat must be monitored and filled as necessary. If not, the seal will be broken and air will be allowed to flow into the crock.
- Due to pressure fluctuations, the water in the moat can get pulled to the interior of the moat, making it look like the moat is dry. Adding water to the moat in this situation causes it to flow into the crock and dilute the brine.
- A narrower opening makes it more difficult to pack your ferment.
- The shape at the top of the crock, where the lid is, can make it difficult to clean.
- The sealed environment makes it hard to monitor what is going on inside.
- Generally, more expensive than an open crock.
WHY Use a Water-Sealed Fermentation Crock Instead of Jars?
Now that you understand the differences between open crocks and water-sealed crocks for fermentation, I’ll share with you the advantages of fermenting in a water-sealed crock over a mason jar.
I am all for fermenting in mason jars, recommend their use for making various pickles or sauerkraut, and ferment about a third of our family’s annual supply of sauerkraut in jars.
My teaching recipe, How to Make Sauerkraut In a Jar [THE COMPLETE GUIDE] uses mason jars for a fermentation vessel.
Learning to ferment by using a one-quart (liter) glass canning jar makes fermentation a very doable task and allows for quick success and immediate feedback on whether you’re using the right amount of salt, keeping your ferment under the brine, and what flavors of sauerkraut you prefer.
However, once you’re comfortable with fermenting in a jar and want to make larger batches or just want the greater depth of flavor that develops in the more stable environment of a stoneware crock, I recommend graduating to fermenting in a water-sealed crock.
Advantages of Fermenting in a Water-Sealed Crock
- The thicker stoneware wall creates a more stable and cooler fermentation temperature, resulting in sauerkraut with a greater depth of flavor.
- Stone or glass weights keep sauerkraut below the brine for safe and even fermentation.
- The crock has a moat—which you keep filled with water—into which you place the lid. This forms an airtight vacuum seal.
- Gasses created during fermentation rise and escape via the water in the moat.
- Odor is trapped in the crock. Music of bubbles escaping—plop, plop—but no smell.
- The stable, and usually larger, fermentation environment results in a greater range and number of beneficial bacteria.
- Available in larger sizes to make a larger batch with not much more time than it takes to make a jar-sized batch.
WHO Should Use a Water-Sealed Fermentation Crock?
Anyone who wants to up the quality, depth of flavor, and moisture content of their sauerkraut. Large households that need large quantities of sauerkraut.
In addition, if you are struggling with severe health challenges, many recommend only eating sauerkraut that has been fermented in a truly anaerobic container—such as a water-sealed crock—where the beneficial bacteria have the optimal environment in which to grow.
A common drawback with fermenting in jars is that the nature of the smaller environment often results in dry sauerkraut. That seems to be much less of an issue with the large environment of a water-sealed crock.
For our sauerkrauts, we actually found our quality and consistency improved as we scaled up. It may be that a more vigorous fermentation is achieved with a bigger mass of vegetables and therefore a bigger population of lactobacilli, or it may be due to a more successful airlock overall.
—Dan Rosenberg, Real Pickles in Greenfield, Massachusetts
I want you to be successful fermenting vegetables in a large water-sealed crock. But, before you pull out your credit card to buy one, first get comfortable with fermenting in a jar.
Mistakes with small batches make for small losses. Success with a jar-sized ferment builds confidence and empowerment. So, first things first:
- Have you made a few jars of sauerkraut using my How to Make Sauerkraut In a Jar [THE COMPLETE GUIDE] recipe? Wonderful!
- Do you feel comfortable making sauerkraut and do you know which flavors your household prefers?
- Do you have a rough idea of how much sauerkraut your family eats?
Yes? Yes? and Yes? Then, let’s figure out what size crock you’ll want to purchase.
WHAT Size Fermentation Crock to Purchase?
Crocks are sized in both liters and gallons, depending on the manufacturer. I own a few 5-liter crocks, a 10-liter, and a 3-gallon crock. I love them all. I use them all.
Usually, the size of the crock denotes how many quarts or liters of sauerkraut you can ferment in it. The crock is actually larger, than the size noted, to allow space for the weights, brine, and expansion of the contents as it ferments.
(NOTE: Harsch crock sizing is based on actual size. Keep that in mind if you own one and are trying to figure out how much cabbage you can pack in it.)
Don’t buy a larger crock than you need thinking that you can just pack it half full. Ideally, you pack a crock 75-80% full. Less than that, you end up leaving way too much airspace in the crock which makes it easier for airborne molds and yeasts to take hold.
I recommend a 5-liter crock for most households. You can pack a 5-liter crock with about 10 pounds of cabbage and harvest anywhere from 5 to 6 quarts (liters) of sauerkraut from it. It is not too heavy to lift when full and it fits into your sink for washing.
For large households, a 10-liter crock also works great. I pack mine with 20 pounds of cabbage and harvest 10-12 quarts (liters) of sauerkraut from it. However, it is a struggle to lift and a little more difficult to fit in my sink for washing.
If you consume what the average Korean does—one quart of Kimchi weekly!—you might want to consider something larger than 10 liters.
My 3-gallon (11.4-liters) crock gets filled once a year with enough cabbage and vegetables—25 pounds worth!—to make 12-13 quarts of Sweet Garlic Sauerkraut, the family favorite. Its size makes it too heavy to move when full. So, I pack it in the same location where it will be fermenting. It is awkward to clean in most sinks
Since it’s nice to have a smaller crock to make a few flavor-packed jars of any of the many sauerkraut recipes I’ve developed, my next purchase will be this beautiful handmade 1-gallon crock in my favorite colors.
I consider fermentation crocks to be heirloom items that will pass down through my family. May sauerkraut nourish and live on in my family—and yours—for many generations to come.
Some things to keep in mind as you consider the various styles and sizes of crocks.
- Is the crock the right size for your needs? Crocks are sized all the way from 2 quarts to 40 liters. How much do you eat in a week and how often do you want to ferment a batch of sauerkraut?
- What do you plan to ferment in your crock? Pickles, whole onions, corn-on-the-cob, and other vegetables can all be fermented in your crock and may sway you on what size crock to purchase. See the book Ferment Your Vegetables by Amanda Feifer for some non-sauerkraut crock recipes.
- Once full, are you able to pick it up and move it around? My 5-liter crock weighs approximately 25 pounds when full. I can easily carry it around. My 10-liter crock weighs 35 pounds when full. Thar’s a struggle to move. My 3 gallon, 50 pounds! I don’t move that and instead, pack it in place.
- Can you fit it in your sink for washing?
- Are the handles functional? For most crocks, they aren’t! Most are flat and I never feel I can get a good safe grip. So, I wait to put the lid on and carry the crock by putting my hands into the opening. A workable fix.
- Are the weights glazed or made from glass? Once fermentation is complete and your crock and weights are washed, porous—unglazed—weights take a long time to dry. Many make the mistake of storing them in the crock, where there is no airflow, before they a completely dry. Mold often then grows on the weights. No fun.
- Is the inner lip of the moat higher than the outer lip? The one drawback of fermenting in a water-sealed crock is that barometric pressure changes can pull the water out of the moat and into the crock itself. This results in watering down your brine which can cause a mushy ferment. (I jiggle the lid before adding water and only fill the moat about halfway.)
- Do you know the reputation of the company making the crock? You want to make sure food-safe clay and glazes are being used. For me, Germany is the classic location, but I’m learning that the crocks from Poland are of similar quality. China is another culture deeply steeped in fermentation as one of my readers recently pointed out:
“The Chinese have been using water-sealed crocks for thousands of years, especially in the countryside where they are ideal as a perfect seal against insects, etc. I live in Sichuan, a third-tier city and I know that at least 8 out of ten families keep one or two of those crocks under the sink. They replenish the crocks with whatever vegetables are in season, from peppers to carrots, etc., and rotate the crocks.” - What is the warranty? Can you return the crock if you notice chips, cracks, or crazing? I’ve had many a reader ask me if their rock is defective because it has cracked glazing, or what potters call “crazing.”
Crazing is a fine network of lines in the fired glaze surface that occurs when the glaze cools under tension over the clay body. Fine cracks in the glaze allow brine to seep out the crock walls leaving a powdery salt residue behind. This is not good and is often not discovered within the return window of the purchase. - Where do you plan to store it? If you want to keep it on your counter and use it throughout the year, do you need it to fit under your upper cabinets? Or, will you make sauerkraut seasonally and store your crock in the garage or basement?
WHERE to Buy Water-Sealed Fermentation Crocks?
Water-sealed crocks are available on Amazon and eBay, through various companies that sell fermentation equipment, and directly from artists who make fermentation crocks.
Shipping costs can greatly impact the cost of the crock you decide to purchase. Visit the website to determine current shipping costs. There are a few with free shipping.
If you live outside the US, I’ve noted companies that service Canada, Australia & New Zealand, and Europe. Under each crock, I’ve tried to highlight the pros and cons as they relate to what I discussed above.
You’ll have to weigh the pros and cons of your selection. Are you set on glazed weights? A particular size? A higher inner wall?
Amazon
The selection on Amazon is always changing and the review sections are always worth reading.
Humble House
The Humble House crock comes in a variety of sizes (2L, 5L, and 10L) and colors. The style of handles makes them hard to grasp. The weights are glazed. Comes with a wooden sauerkraut pounder and a lifetime warranty. The inner wall of the moat is about the same height as the outer wall.
- 🌱 START FERMENTING HEALTHY SAUERKRAUT, KIMCHI, AND PICKLES AT HOME: Ferment food the…
- ✅ SELECT YOUR SIZE: Our 2L Sauerkraut Crock is 6 in. wide and 8 in. tall; Makes up to 4…
- 🙏 STRESS FREE FERMENTATION: Fill the gutter with water to seal food from foreign matter like…
Jillmo
This Jillmo crock is 3L. The moat has a deep water groove and a much higher inner wall to prevent water in the moat from being pulled into the crock. The weights are not glazed.
Kenley
The Kenley crock comes in a variety of sizes. The inner wall of the moat is not much higher than the outer wall. The weights are not glazed. Handles are small and hard to grip.
- MAKE YOUR OWN SAUERKRAUT, KIMCHI, AND PICKLES – The Kenley fermentation crock is a natural and…
- HIGH-GRADE CERAMIC AND FOOD-SAFE COATING – Crafted from the finest natural stoneware, this…
- GAME-CHANGING WATER SEAL – The Kenley 1 gallon sauerkraut crock is designed to make…
Direct from Supplier
Stone Creek Trading Fermenting Crock
The large variety and styles of crocks sold by the Stone Creek Trading family-owned business are well worth a look. They are handcrafted with the rich, abundant local clay by artisans in the Boleslawiec region of Poland.
Special Perk! The crocks sold by Stone Creek Trading come with lead-free glass weights as an alternative to the traditional porous ceramic weights which are sold with most fermenting crocks. From their website:
With traditional ceramic porous weights, the unglazed surface can absorb bacteria present in your ferment. When something goes wrong in the fermentation process, the bad bacteria or mold can be absorbed into the porous stones. It can be very difficult to then sanitize the porous stones. As an alternative, glass is non-porous and will not absorb anything!
In addition to being non-porous:
Luna Glass Crock Weights are 15% heavier than the traditional porous weights. The additional weight helps keep your ferment submerged where you want it.
I have a detailed review of the 5-liter crock gifted me by Stone Creek Trading. I love using the glass weights and especially like that they don’t absorb odors or stains and allow you to see food beneath.
Also, each crock goes through a thorough quality-control check by Stone Creek before they ship it. If you read the Amazon reviews for the crocks found on Amazon, many arrived cracked or chipped. Buy direct, support a family-owned business, and save that headache.
Ohio Stoneware
I own this 3-gallon crock made by Ohio Stoneware. It is large, but I love it for those extra-big batches of sauerkraut.
I packed 30 pounds of my Kimchi sauerkraut recipe into this crock last fall. It’s too heavy to lift when full, so I packed it right where it would be fermenting.
The Ohio Stoneware crock has clean, smooth lines. The weights are large and heavy to better hold the ferment below the brine. The crock walls are thinner than with most other ceramic crocks.
GoodtoGoCo [Canada]
The “100% Canadian” GoodtoGoCo carries the Roots & Harvest crock in a variety of sizes. The stone weights are unglazed.
Scythes Australia [Australia]
Hazelcombe Farm imports fermenting crockpots from Zaklady Ceramiczne Boleslawiec, Poland. They are high-quality ceramics made of porcelain clay with a food-safe glaze, guaranteed to be lead and cadmium free.
The crockpots are available in a variety of sizes.
Kitchen Warehouse [Australia]
Kitchen Warehouse in Australia has a small collection of water-sealed crocks.
Mad Millie [New Zealand]
Mad Millie crocks are available from a variety of suppliers in New Zealand, Living & Giving being one of them.
The Mad Millie crock is a 3-liter comes that is shipped with 2 traditional clay weights, and a how-to guide.
Ken Bours Ceramics Agency [Netherlands—Ships Worldwide]
Ken Bours Ceramics Agency is located in the Netherlands and ships worldwide.
They carry a variety of water-sealed fermentation crocks in sizes from 2-liters to 25-liters. Styles vary all the way from the traditional straight-walled to hand-etched rounded. Some are handmade by master Dutch Ceramist Daniel Lebon.
Art that Makes Food: Crocks Handmade by Artisans
Mark Campbell Ceramics
The crocks from Mark Campbell Ceramics are wheel-thrown and made to order with your choice of glaze colors.
Design one to sit on your kitchen counter to daily add beauty to your home and inspire you to make sauerkraut! More about Mark Campbell Ceramics here. Be sure to check out his beautiful bowls.
LISTEN HERE to Mark discussing his business and journey into the fermentation world on The Fermentation Podcast. Show notes include a video of him making a 1-gallon crock and his Taco Kraut recipe.
He totally gets how flavor-packed sauerkraut can dramatically and effortlessly shift the flavor of a meal which is why I’m always creating new recipes.
Sarah Kersten
Sarah Kersten modeled her fermentation crocks after a traditional Chinese design. These crocks are designed by Sarah and handcrafted at her studio in Berkeley, California.
Crocks come with glazed porcelain weights and a letter-pressed booklet of recipes and instructions.
Sarah’s work is inspired by her love of beautiful, functional ceramics, and her desire to produce heirloom-quality fermentation crocks.
Other Types of Water-Sealed Fermentation Vessels
Onggi Pot
- Material : Earthenware // Color : Dark Brown Size : Dia 5.82” H 5.23” Mouth Dia…
- Korean Traditional style Earthenware jar-Hangari.
- Optimal size for various sauce paste storage.
Onggi pots are what are normally used to make kimchi. They are traditionally made from clay and sand but are now usually made from ceramic. They are fired in a kiln which leaves them with tiny pores. These tiny pores allow the kimchi inside the pot to breathe while making it watertight to achieve proper fermentation.
Onggi pots can be a bit difficult to find. 9 Best Onggi Pots for Kimchi! gives a nice explanation of their design features and some sources.
Kimchi Fermentation Container
- 1 Pack for 0.9 Gal (3.4L)
- The original sandy brown colored container for foods with strong color
- The Perfect fermentation and storage container combining the ancient Korean Onggi principle…
Crazy Korean Cooking explains how their fermentation containers work. They are available in a large variety of sizes, two shapes, and work quite well.
The container is made from high-quality durable polypropylene plastic mixed with 7-10% natural clay to create very fine pores. This keeps the food fresh while preventing harmful (aerobic) bacteria from thriving.
The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. The carbon dioxide released by lactic-acid-producing bacteria is absorbed back into the brine, creating a more refreshing taste.
The Crazy Korean Cooking kimchi container’s double lids contain odors better than most containers, preventing them from permeating your home.
Chinese Pickling Crock
- The glass jar is made with healthy glass, a perfect choice for storage and fermenting food….
- The fermentation jar is with 2.5 Liter capacity giving you enough space for homemade pickles,…
- Easy to use. Pour some water around the bowl lid of the glass jarto create an airtight sealing,…
I don’t recommend these glass (which you will also see in ceramic) pickling crocks. The small opening makes them difficult to fill and also a challenge to use any type of fermentation weight.
However, Stone Creek Trading sells a Polish decorated crock that does have weights and a large enough opening.
WHEN to Ferment in a Crock
There are two ways to look at “when” to ferment in a crock: skill level and time of year.
Skill Level
As I said above, you’ll want to be comfortable with fermenting small batches in a jar before you use a large crock.
Mistakes with small batches make for small losses. Success with a jar-sized ferment builds confidence and empowerment. So, first things first:
- Have you made a few jars of sauerkraut using my How to Make Sauerkraut In a Jar [THE COMPLETE GUIDE] recipe? Wonderful!
- Do you feel comfortable making sauerkraut and do you know which flavors your household prefers?
- Do you have a rough idea of how much sauerkraut your family eats?
Yes? Yes? and Yes? Then, select the right-sized crock for your needs and happy fermenting!
Time of Year
The time of year when you ferment a batch of sauerkraut can impact your results.
Any time? You can ferment any time of year that works for you, but you may notice that batches made in the heat of summer turn out softer and almost a bit musty.
When I bought my first crock—a 10-liter Harsch Crock—I made a batch once a month. Just when my family was about to finish our last jar of Dilly-Delight Sauerkraut—the only flavor I made at that time—the next batch was ready to harvest.
So, on my next shopping trip into town, I would purchase 4 or 5 heads of cabbage and get to slicing. With this approach, I was fermenting throughout the year and was able to notice changes in the sauerkraut depending on the temperature I was fermenting at.
Fall (Ideal)? Traditionally, fermentation is a way to preserve the harvest. The best cabbage for fermentation is harvested in the fall (at least in North America), ideally, after a few frosty nights that sweeten the cabbage.
Now that I have not only great local sources for cabbage in the fall but an extra refrigerator to store a year’s supply of sauerkraut, I make the bulk of my sauerkraut seasonally. Nothing beats a fully-stocked refrigerator.
Summer (A challenge)? You’ll want to avoid the peak of summer when temperatures in your home are above 85F (29C). These temperatures are too high for the stages of fermentation to properly unfold.
If temperatures are on the warm side, ferment for a shorter time period, 2 to 3 weeks instead of 4 to 6 weeks, and up your salt concentration a bit.
HOW to Care for Your Crock
Luckily, stoneware crocks are pretty much carefree. There are a few things to be aware of, however.
Inspect Crock and Weights
Once you purchase and receive your beautiful new fermentation crock, take some time to inspect it.
Inspect the crock and weights closely, looking for any damage (cracks, chips, broken handles).
Fill the crock with water and let it sit in your sink for 24 hours to make sure that there are no cracks.
Test the crock by “pinging” it or “flicking” it with your middle finger pulled off your thumb. If it sounds like a bell, the crock is good. If the “ping” is flat, the crock is damaged.
Smooth Out the Edges
Inspect the bottom of your crock carefully running your hand over the bottom.
If you notice some rough edges, here’s a tip left by a potter in the Comments section:
The unglazed edges on the various crocks and lids are often rough enough to scratch a counter. Before using your crock, simply get wet-dry sandpaper (the black stuff) and do 20 seconds with 180, 200, and 220 grit and then 20 seconds with 400 grit under running water and those edges with be super smooth.
Ferment with Crock Raised off the Floor
The bottoms of most crocks are not glazed and moisture can transpire through to the floor.
When fermenting with your crock, you’ll want to protect your floor from possible condensation. Raise the crock off the floor with a few blocks of wood.
Make Sure Crock is Clean and Dry Before Storing
Once you are finished fermenting, it’s a good idea to thoroughly clean and completely dry your crock. Use regular dish soap to gently scrub it down, making sure to clean the area up under the water trough. Don’t forget the lid and weights.
Dry parts with a dish towel, then, leave them out separately and in a well-ventilated area to completely dry. If you have unglazed weights, give them a good week to make sure no moisture is retained in them.
Store your crock and weights in an area where they won’t get damp. It doesn’t hurt to put some scrunched-up newspaper in the crock and prop the lid up a tad to allow for better airflow.
Store Weights in a Dry, Well-Ventilated Area
Early on, I stored my unglazed weights in my crock. Bad idea! The next time I opened my crock, I was greeted by mold-encrusted weights.
Weights need to dry in the open air for a good week to make sure there is no longer any moisture left in them. I do this and then store them by themselves in one of my kitchen cabinets.
How to Remove Mold from Your Weights
No matter how careful you are, there may be times when mold does grow on your weights on in the crock. They can be easily cleaned and your precious investment does not need to be tossed.
According to Mark Campbell of Mark Campbell Ceramics, as discussed in this podcast, mold can’t be removed with bleach. He believes all the bleach does is dye the color of the mold; it does not completely remove the mold.
Instead, he recommends cleaning the crock and weights with some vinegar and rinsing thoroughly. Next, put the weights (not the crock) inside a cold oven and then turn the oven on to 250 degrees and let them sit in there for 30 minutes. Turn the oven off and wait for the weights to cool down so that you can remove them with your bare hands.
The heat and the vinegar will kill the mold. Mold is more of an issue with unglazed weights. With glazed weights, it is much easier to just rinse off the mold.
Frequently Asked Questions
That is called “crazing” and allows the brine to seep out. The white film is a salt residue that is visible when the brine dries. I would return a crock with hairline cracks.
The brine just needs to cover the sauerkraut. It is fine if the top of the weights is not covered in brine.
Ideally, you pack a fermentation crock 3/4’s full. This cuts down on the amount of air space left in the crock. The greater the airspace left in the crock, the greater the chance for mold and yeasts to take hold.
No. Just clean with soap and thoroughly rinse.
Which size fermentation crock are you thinking of buying? Know of a company I need to add to the list? Let me know in the comments section. Thank You!
Last update on 2025-07-17 / Affiliate links / Images from Amazon Product Advertising API
Mine is from Ren Bours. I’ve ordered a 5 litre, in mustard (ready in January) I live in U.K. I really want the glass weights, I’m reliably informed that Stone Creek Trading will be operating in Europe by February 2016, so I’ll get some then. Very informative article, thanks.
Hello Johnny, Glad you enjoyed the article.
Stone Creek Trading is sending some weights my way to review. I’m anxious to try them in one of my crocks that have rather meager weights.
Were you satisfied with your experience purchasing from Ken Bours? How did you select a crock with so many to choose from?
Hi Holly (Ren Bours) My girlfriend chose the crock and also the 5L mustard one, coming soon. I’m not convinced that porous weights are what I want, so I’m looking forward to Stone Creek Trading expanding their operation, to include Europe. The fact that these weights are heavier, is a bonus. Very straightforward purchase, lovely crock.
This one next. Looking forward to your review, of the glass weights.
Hi Holly,
Have you ever heard of the water in the lip getting sucked into the Crock? The other day I noticed the water level was low, below the cut out on the lid. I topped it back up. Today the water is overflowing…So I removed some with a turkey baster. The ferment is just starting its 3rd week.
Is it possible that the water sucked into the crock will ruin the ferment?
I am going to ride it out 2 more weeks and then jar…fingers crossed.
Thanks
Steve
Hello Steve, Yes, I’ve dealt with this issue and I’ve heard from others experiencing the same.
But I don’t think it gets pulled out of the moat. I think it just gets pulled to the inside half of the moat. Another gal working on a batch had this same experience and used your turkey-baster trick. 🙂
If the water did go all the way into the crock, it’s not enough to upset the salt balance.
Next time you notice a “dry” moat, jostle the lid ever so slightly and the water should move back. This happens more with large temperature swings – I think – or barometric changes. Hope all is good.
Thanks, there was a big swing in pressure…we recently had a storm blow through. So I guess the Crock also doubles as a barometer!
Hi! Great info, thanks! I own a German made (I think) crock that is fairly sizable but I really love. It holds water around the lid and does a wonderful job of keeping out mold and scum on the inside. Based on your assessment of just fitting into the sink, I guess it’s a 10 liter. Anyway, I’ve made only sauerkraut in it for the past 5 or 6 years and filled it up with cabbage each time, but I want to branch out to other vegetables, smaller in batch. Can you ferment only half a crock of something, or would that create too great a chance for mold? I wouldn’t mind having a 2nd smaller crock but not sure if I really need to spend the $$ or just use what I have. Your thoughts?
Hello Karla, Ideally, you would fill it, but with a 10-liter crock that’s an awfully big batch of vegetables. I understand your dilemma. I would first try a few vegetable brine ferments in quart jars to get a feel for it and see what you like.
I would highly recommend the book Fermented Vegetables by Shockey, if you don’t want to search the internet, for some flavorful ideas.
Then, try a batch in your crock maybe only filling it halfway and see how it goes. I can’t say. I’ve only done sauerkraut and kept to fairly full batches. But, with the water-sealed environment at least you’re stacking the deck in your favor. See how that goes before buying another crock. However, I own 3 and am happy to have sizes to choose from and will be buying a gallon-sized next for small batches and to also do fermented carrot sticks.
To get a better idea on its size, you can fill it with quart jars of water. Best of luck.
Good idea, thanks so much!
I have the same 3 gallon Ohio Stoneware crock that you have. It does not have weights and I am not sure which weights to buy.
Hello Dennis, It should have come with weights. They can be purchased separately and are a nice quality and heavy weight. Either buy the actual weights, here’s a source:
http://www.allamericancanner.com/Ohio-Stoneware-Preserving-Weights.htm
or, using the dimensions from the above link for your sized crock, look into the glass weights from StoneCreek Trading:
https://www.stonecreektrading.com/collections/weights/products/luna-glass-crock-weights?variant=6584252549
Enjoy that beautiful crock and the massive amount of sauerkraut it makes!
Is there anything you can use to seal a crock with a crack? My father in law has a 30 the has a hairline crack and he’d like to repair it if possible. Thanks for any tips!
I’ve head of using the necessary “toxic” glue for ceramics to repair the crack and then covering the glue with softened beeswax.
Hi, nice overview!
As I am looking for a crock (German living in Canada and need Kraut…) and since I am soon for a few days is Germany, I plan to buy a pot there, much cheaper then in North America.
I checked both the Polish and Czech, but with a German shipping address the German companies are the cheapest. But I just wondered, there are 2 different “Schmitt” who do pots, about the same price, and look very similar. Actually, the only difference I can see is the label.
I guess both are completely fine, just wondering which is the one you mention:
http://www.ms-steinzeug.com/Fermentation-crocks/Fermentation-crock-for-sauerkraut.html
or
http://steinzeug-schmitt.de/brauner-gaertopf-mit-deckel-und-steinen-und-gaertopfsets-p-39.html
?
Actually, the addresses of these are just 5 km from each other, so they must be somehow related, but still have different owners, according to the webpage… Funny thing.
Good idea. I likewise do most of my shopping when in the states, with US$. I would just make sure they are made in Germany and not China where some are starting to be made. The weights for the “Schmitt” labeled one is what I have and the weights are a little on the light side. If you can get the actual weight of the weights, I would go with the heavier one.
Also, did you check the Ren Bours company shown above? They seem to be a higher quality to me. Bit higher on prices, I think.
Thanks for the tip! I just asked both of these German Schmitt companies, there are indeed the same family (parents and son, 2 different companies, same pot). Interestingly, you have a photo with a label from my first link, while bio-supply has the version with the other company’s label… Nevertheless, this pot is not made in Germany but in the European Union, according to both shop owners. So I would guess Czech or Polish, which is fine too.
This gray pot is made in Germany and differs from the one in your article, and is more expensive (for 4l instead of 5l -> 40€ instead of 20€): http://steinzeug-schmitt.de/grauer-gaertopf-mit-deckel-und-beschwerungsstein-p-391.html . Not sure if it’s worth the difference.
Got unfortunately only the weight of the pots, not the stone’s weight…
And yes, I checked out Ren Bours as well, still waiting for an answer from him, as he has different pots. Only slightly more expensive then the German ones, so not a big deal.
In the end: crazy that these pots cost about 3 times the price in North America, in Germany it is easy to find one for 30 €, including VAT and shipping, while here in Canada it is more 100 CAD, plus VAT and shipping… (for a 5 l pot). I guess it is mostly the shipping weight which makes it so much more expensive…
Cheers from Montréal!
I bought my pot a few years ago through Amazon.com and was told it was made in Germany. Interesting to see they are now made in the EU. I wonder if the quality has changed.
I would want handles that are usable, weights that are heavier than lighter and a decent-sized water trough. But… don’t drive yourself crazy trying to decide. It’s just great you can get one outside of Canada for yes, prices here are crazy.
Happily transported the pot in the hand luggage around the world, and now had my first batch ready after 4 weeks. Kraut, some carrots and some crazy huge dill plant stems, all left when we cleaned the garden, were packed in together. And since we Germans (and Scandinavians and east Europeans) love caraway, some went in the pot as well. Pot was finally only half full, but nothing gone bad, so all good. Everyone who tried it loves it! (my girlfriend was surprised that Sauerkraut fits so great to tempeh, I did this http://www.vegetariantimes.com/recipe/tempeh-reubens-with-caramelized-onions , with my homemade German style rye bread. Just have to try to do tempeh by myself, it’s fermentation in the end 🙂 )
But the next round will probably some kimchi, since I found some cheap daikon…
Anyways: Happy with the pot! (and you’re right, it handles could be a bit bigger, but I can live with that…)
The things we do to make good food! Your determination paid off. Thank you for the update and the recipe – looks scrumptious. I’ll link to that on my “Ways to Eat” page.
Since Germany is in the EU, they are conceivably still made in Germany.
Instead of filling the moat with water, I fill it with olive oil. It has the exact same air-tight seal as water and allowing the gas out through bubbles, but even better, it does not evaporate so you can truly just forget about the ferment for 3 weeks.
What a great idea! Thank you for sharing. Let me know how it works for you.
Might be messy to clean up, however. And, I do know some have the moat water getting pulled into the crock (barometric pressure changes) so that could be an issue. Food for thought.
Interesting that you state you don’t trust/like Chinese watercrocks. Any reason(s) for this ?
For your information Chinese have been using these for thousands of years especially in the country side where they were ideal for a perfect seal against insects etc. I live in Sechuan in a third tier city and I know that at least 8 out of ten families keep one or two of those crocks under the sink. They replenish the crocks with whatever vegetables are in season,from peppers to carrots etc. and rotate the
crocks.
Crocks of varying sizes and materials are readily available from any market or grocery store here and they only cost a few dollars. My glass (yes glass) 5 gallon crock cost me less than $5.00 Aus.
Hello Marius, Thanks for calling me out on this. My concern is with what materials are used in the glazes. So, I guess it would be best to say “Purchase from a reputable company that can ensure they are using food-safe materials.” Made that edit. 🙂
Thank you for sharing how the Chinese have been using them and it’s nice to know they are still a part of the culture. Are they mainly nuka-style pickles? Or, brine pickles? Would love to see a picture of one of your crocks and what you have in it.
Is there some place I can purchase a Mad Millie crock i the USA.
Is there someplace I can purchase a Mad Millie crock in the USA.
Not that I know of. You could contact them and see what shipping costs would be. If you’re liking the smaller size of the Mad Millie, Stone Creek Trading carries some smaller crocks and Mark Campbell Ceramics custom makes a 2-quart and 1-gallon crock.
https://www.stonecreektrading.com/collections/fermenting-crocks-2/2-liter-fermenting-crock
https://www.etsy.com/ca/shop/MarkCampbellCeramics?ref=l2-shopheader-name
Holly, I contacted Mad Millie, via chat, and they said, sorry we do not ship to USA, darn, I liked the color too.
Good to know. Thanks for making the call.
Try this link and see if there is a store that stocks Mad Millie somewhere near you 🙂 http://www.madmillie.com/MORE/Store+Finder/USA.html
This is a wonderful crock overview, thank you!
For what it’s worth, I have yet to be convinced surface molds are a problem that requires a special crock. As Sandor Katz recommends, if surface molds develop just scrape the affected veg and discard. Thus far, I’ve been using the open crock method with food grade buckets I obtained for free from the grocery store bakery department, and have yet to develop surface mold. I look forward to obtaining a ceramic crock in the future, but for now food grade buckets are working just great. I acknowledge the potential for chemical leaching, but in the short term I believe it’s unlikely to manifest as a problem.
Hello Mark, Thank YOU and I’m so glad you have a fermentation method that works and that you’re fermenting. That’s what counts and not obsessing over details that prevent forward momentum. 🙂 a small “fault” of mine…
No harm no foul! Obsessing over the details is good too. : ) Exciting news for me is that I did borrow a harsch crock from a friend, so right now I’m giving it a test drive. I still have surface scum generating on the top after a week or so, however. Does this happen in your experience? Is there a sealing method you enjoy? While the surface molds and scum doesn’t bother me too much, I would certainly like to get to a point where they can be avoided or minimized.
Harsch crock and surface scum? Is it not a water-sealed crock?
I place the weights in, make sure everything is below the brine, keep the lid on and the water moat filled and leave it be for at least a week. Then, you can check for comfort’s sake and then ferment for a few more weeks. There’s a few tips at the end of my fermenting in a crock post: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
4 available as of 03-10-2017 on eBay.
“NEW MAD MILLIE FERMENTING CROCK KIT 3 LITRES MEDIUM CABBAGES KIMCHI VEGETABLES”
Carefully compare prices and shipping costs.
The Mad Millie fermenting crock is nice, I like the color, but over $200.00 for a 3 quart crock is way to expensive, especially when you can get a custom made, custom color crock from Mark Campbell for way less, his work is great,and his colors are amazing, so glad I found him on your web site, I have a five quart crock ordered from Mark in his sunset color, hope to send you a photo soon. I already have an oil bottle to match the crock, next up is a 10 quart kombucha crock!
You are slowly building a beautiful collection of art work in which to ferment. It must ferment so much better. Enjoy!
Hi Holly,
Do you know which fermenting crock pot has wide enough opening for a whole cabbage head to fit in it?
Thanks.
A good question. I measured the three I own (4 3/4 to 6 inches) with the Ohio Stoneware 3 gallon one being the 6 inches. I can’t see more than 2 heads of cabbage fitting in in, however. Hope that helps.
How about Terracotta???
I’ve never tried fermenting in Terracotta and would worry about seepage or “air movement” due to its porous nature.
https://uploads.disquscdn.com/images/e0aaaf04df874febb094f7d6f6f08797917456cf60506676ed7762ba7d472319.jpg Will a 10 gallon stainless steel thermo container work? Please view picture
You’ll want to make sure it is restaurant-grade (316, 18/8), or marine-grade (304) stainless steel which is designed to not break down in acidic and saline solutions. You’ll also want to make sure gases can escape by leaving the lid loose, especially during the first week. A creative solution if all works.
I found some Chinese water sealed crocks for ten dollars. They look like the Chinese crocks selling for 39 dollars on amazon. Are these safe?
The crocks have a white glaze inside and out and complex blue pattern on the outside. The lid looks like a rice bowl and there is a flat inner lid too. Store was going out of business, it was an impulse buy.:)
I found some 2L Chinese water sealed crocks for ten dollars. They look like the Chinese crocks selling for 39 dollars on amazon. Are these safe?
The crocks have a white glaze inside and out and complex blue pattern on the outside. The lid looks like a rice bowl and there is a flat inner lid too. I bought the last one. Store was going out of business, it was an impulse buy.:)
https://uploads.disquscdn.com/images/9df8a3b16a8a6186baec2b9bdc5820c91ea73da8734dd5be7240982ecd01579c.jpg https://uploads.disquscdn.com/images/7ddeb94d1463c3a6ba9592e42e916b24d5311626d05816270b818e97f951f1b3.jpg
I found some 2L Chinese water sealed crocks for ten dollars. Are these safe?
The crocks have a white glaze inside and out and complex blue pattern on the outside. The lid looks like a rice bowl and there is a flat inner lid too. I bought the last one. Store was going out of business, it was an impulse buy.:) https://uploads.disquscdn.com/images/7ddeb94d1463c3a6ba9592e42e916b24d5311626d05816270b818e97f951f1b3.jpg
Beautiful! I’ve wanted to buy one myself to add to my collection. One of my readers use them all the time. My only concern with this – and any pottery – is that the glaze is lead-free. If that concerns you, either ask, look for a name on the bottom that you can search on or test with a kit. But, I think they’re fine. This one on Amazon says Lead-Free… https://www.amazon.com/Fermenting-Pickling-Kimchi-Pickle-Storage/dp/B00O2X3G0W
Thanks, I think they are the same one as the amazon. I occasionally see them in Chinatown, but most stores don’t have them.
Buy some extra for Christmas gifts and include a few of your favorite recipes…
Will do, thanks.
Hi!
I’ve been fermenting for about a year now and use a gallon glass jar and rig up a lid for it.
The other day I was at the store and saw the Ohio Stoneware 3 gallon crock and (per your recommendation) purchased it.
Once I got it home I realized how huge it is and am wondering; if I only fill it half way will the fermentation gasses be enough to displace the rest of the air in the container? Or should I keep looking for a smaller crock?
Jess
Yes, that is a BIG crock and ideally, it should be 3/4’s full or you end up with too much air and the greater chance for mold and yeasts to inhabit – not what we want. I would recommend a smaller crock. The 5-liter makes 4-5 quarts of sauerkraut. Read back over the section on what size crock is best for your needs and go from there.
Thank you for your help!
After re-reading the crock size section I ordered the Stone Creek Trading fermenting crock 5L you reviewed on another portion of your site. It looks like it’ll give me a little more room than my 1 gallon glass jar and I can always get another one in the future for more capacity or experimentation.
Your website is such an incredible wealth of information!
Thank you for your time!
Jess
It’s a nice size and you’ll love the glass weights. You’re welcome!
Hello, I purchased the Polish Boleslawiec pot. I put gherkins, garlic and pickling spice in. I made the brine according to the directions provided. I peeked 2x (day two and day three) before I read the part that said don’t open the lid. Is my batch ruined? Thank you!
No, no, no. All is good. It is quite hard not to peak – the ideal – and then there is also much to be learned from monitoring.
thanks so much!!
Hello Holly,
Hope all is well with you.
Thanks for the excellent website and all the information.
Following your lead and instructions we’ve just made a batch of red cabbage/beetroot/apple sauerkraut in a 5l fermentation crock for the first time. Left it completely alone on the kitchen counter next to a thermometer which recorded the daily max and min temps. It’s sat for 3 weeks at a pretty steady 20-23C and has come out perfectly. Many thanks. Very pleased and I can wholeheartedly recommend the crock method.
We’ve just decanted it into jars and put it in the fridge. I noticed a few small air bubbles in the jars as I packed them and topped them off with the fermentation liquid. I did my best to get rid of the bubbles but in case any are left are they likely to cause any problems? Obviously I understand there could be the risk of mould, but I imagine they’ll be in the fridge for weeks rather than months and there is quite a lot of liquid.
Many thanks.
Raj.
Hello Raj, You’re quite welcome and I’m happy to hear of your success. I need to look into one of those min/max thermometers. They sound quite helpful.
Don’t worry about those air bubbles. I use a small kraut pounder to pack my jars. Use your fist or any devise to just gently press the mixture in and the bubbles will rise to the surface. Leave your current jars be or feel free to press down on their contents now. Since it fermented so nicely, the air bubbles should pose no problem. Little or not risk of mold due to all the good bacteria and low pH.
Hello Holly, I would like to say thank you so much for the amazing amount of info you put on this page! I have been researching my first step into fermenting and purchasing a crock. I have bounced around the idea of buying aPolish, German, 5 Litre, 10 Litre etc. Not being sure what to do, (I now learned from you, a 10 Litre would not be a good idea if I can’t filed it even half way when fermenting). I came across this website and learned so much, I think I know what I want to do now. I am trying to find a 5 Litre starter crock kit – most likely the Nik Schmitt kit (they have an English version website),but they may not ship to Singapore. We’ll see. It’s hard to find a company that will ship here. My question is, if I can get a crock sent here, and because it is tropical weather (average temperature this week is 31C/88F – we are almost on the equator), would the humidity, air pressure etc maybe effect the fermenting time/create mold? Any suggestions?
Again, great content and work on this website. Thank you.
Sounds like you’re slowly figuring out the best crock for you. Shipping to Singapore adds an extra challenge.
You will have the extra challenge of the humidity and heat. Most find success by fermenting for a shorter time. See also these tips: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
If you haven’t tried fermenting in a jar, definitely do that first. The crock will work better than the jar since it will be a larger and more stable environment. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
You will learn a lot and better figure out how to adapt fermentation time to your climate.
Hi Holly,
Excellent advice!
Thank you so much for all your kind suggestions in your reply to me.
I just purchase your excellent Surefire Sauerkraut ebook!
Very happy.
And, I took a suggestion from a fellow-Canadian from Montreal, on this commments page
‘a!’…….they suggested a crock supplier in Holland, Ren Bours – great response from them…they will ship to Singapore my first starter kit etc…great supplier thus far….unfortunately both Schmitt crock supplers never responded….but Bours did, with great info,suggestions etc.
Now I await my crocks….and follow your recipes….
At this moment I am watching your youtube interview with Sylvie…great interaction
Ever thought of doing short videos for the internet on how to ferment and crock?
Think about it.
u could help a lot of crock newbies globally.
Cheers,
Mark
Good to hear you found a source for your crock. You’re not the first to have good things to say about Ren Bours. Glad he’s able to help.
Short videos are in the works. Have to first finish my BIG Sauerkraut eBook and then onto fun how-to videos. Thank YOU for all your support. Let me know your favorite recipe from the Recipe eBook.
Can I use my Harsch crocks for making apple cider vinegar? The Harsch crock uses a water moat to restrict the inward flow of air, and all the vinegar recipes I’ve read use a cheese cloth to keep out bugs but allowing a inward flow of air. So do I need to remove the water moat and lid, and replace it with a layer of cheese cloth?
Yes you can. The question is whether or not vinegar making is anaerobic or aerobic? You answered that, so no water in the moat, no lid and just the cheese cloth. Good Luck!
Hi Holly,
I ordered a 20 litre crock but think it’s much bigger than my needs, are their any issues with too much empty space in the crock?
Say if I only fill it half way, will that effect the end result?
I bought the bigger one for when I want to do a large batch of cucumbers at one time, but when I do cabbage it will be much less.
The ideal is to fill that crock about 80% full to decrease air available for mold and yeasts to grow. Play around with it, but you will likely find that you are scooping mold off the surface, much like with an open crock. Buy a second, smaller one???
Ok thanks Holly, I have come up with a solution if I don’t need the full 20lt,
I will place extra weights at the bottom 2, 4, 6 etc to rise the base inside before adding cabbage or cucumber.
I hadn’t thought of that solution. Let us know how it works.
Hi Holly,
I am soon to start up a small business selling sauerkraut and other products at my local markets. I would love some advice on how to move from my small size fermentation to a larger scale. I have been using jars at home so far, I am not sure whether to move to crocks and which size or a stainless steel vessel? I am wanting to do at least 3 flavours, possibly 5, so I would need several vessels. I have been searching online to find pictures of commercial ferment companies, but haven’t found much. One that I did find looked like they used a stainless steel large stock pot and lid (like you would use on a stove), I don’t understand how they would weigh the cabbage down or how the bubbles would escape?
Also, If you have any tips on sealing the jars etc when I would put it in the jars after it ferments? etc.
Any advice is much appreciated to help me get to the next step.
Charlie
Hello Charlie, It is so great that you are starting a sauerkraut business. Sandor Katz has a chapter “Considerations for Commercial Enterprises” in his Art of Fermentation book that is worth looking at. If you’re anywhere near Berkeley, CA. There is the Three Stone Hearth that sometimes does apprenticeships. They use water-sealed ceramic crocks kept on wheels. There is the Cultured Pickle Shop in Berkeley that I’ve seen videos on/talking about their setup.
Personally, I would ferment in the water-sealed stoneware crocks. See how large your can get from Stone Creek Trading. Stainless steel can get quite expensive if you’re using a grade that won’t corrode under the acidic conditions. I would do an image search for “raw sauerkraut brands” and then research the companies you find. Good Luck!
Thanks Holly, I live in Queensland, Australia, so a little far to go to one of those workshops! Though they would be great.
I think I will have a go with the crocks, if I invest in a few I can have a few flavours on the go.
I’ll have a look out for that book too, thank you for the tip.
I was just given an antique 12-gallon crock (sans lid) that I’ve been considering using to make sauerkraut but have been unable to find a replacement lid that doesn’t cost a fortune, nor have I come across weights of the appropriate size. For the latter, I suppose I could use a round platter weighted with a stone, but I’m at a loss when it comes to the lid. Do you have any ideas regarding sources for these items? Or, perhaps, am I biting off more sauerkraut than I can chew? Should I make a more manageable amount and keep my lovely antique for storing something else?
I hope you’re able to make use of the crock. It is recommended with antique crocks to use a test kit to make sure the glaze doesn’t contain lead. I would check with Stone Creek Trading. They sell beautiful glass weight separately and they might have the right size for you. http://www.stonecreektrading.com/
The weight is more important than the lid. With your open crock, you will have to scoop off the scum that can develop. For a lid, a piece of board, cut to size, should work. It doesn’t have to be round. Then put something heavy on top of that to hold it in place.
If you’re worried about “biting off more than you can chew” I highly recommend make a few batches in a jar first to get your salt numbers correct and make sure you like what you’re fermenting.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thanks for the tip re potential lead content. I had been wondering about the interior of the crock, because the glaze doesn’t consistently cover the entirety. It’s worn off or wasn’t glazed well to begin with.
I had checked out Stone Creek before posting here; their products look great, but the sizes stop at 10 gallons.
I think I will try out a few recipes in smaller containers before I commit. Great site!
Good luck with your smaller batches. You’ll know after a few of those what to do next. And… a 10 gallon crock makes a lot of sauerkraut! Like, 30-40 quarts!
I thought this idea was pretty good and probably allows you to see what’s going on with the ferment process:
https://www.youtube.com/watch?v=3I1A8LkoElg
Hah! I love the burping. It reminds me of a sourdough starter that was passed around among mutual friends a number of years ago. It was so lively that it had a name, which I unfortunately have forgotten.
What a fun little video. Thank you for sharing it and a super idea for anyone whose lid has broken. Mine did during a move but I was able to glue it back together.
Hi Holly
Great website and information!
Suggestion: for those of us in different countries, perhaps include the metric measurements of tablespoons when posting recipes please as here in Australia a tablespoon is 20ml, in the U.S. it’s 14.8ml and 15ml in U.K. and Canada! Hope it doesn’t make much difference as
I only found this out after making my batch? I used Himalayan pink salt.
The Schmitt recipes that came with the pot mainly say to “make sure the liquid stands right to the lid” whereas you say 3/4 fill – do you mean 3/4 including the cabbage, brine and weights or should the brine go a bit higher?
Oddity: The Schmitt pots come with recipes, but they all start with 25kg of cabbages, yet they don’t mention which size pot that’s for!
cheers
Andrew
Thanks for you great suggestion and lovely comment. I use some metric but haven’t consistently done so. Will gradually implement changes. Yours will be a bit on the salty side and may ferment a bit slower. More on those tablespoon differences in this post: https://www.makesauerkraut.com/salt-by-weight/
You want the brine to cover the weights. On filling, that’s with the cabbage+weights+brine. You want to leave enough room for expansion so you don’t have brine overflow during the first few active days and not so empty that you increase your chances of mold growing due to excess air in the crock.
See my recipe for fermenting in a crock, too: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
Thank you – I might sneak a look in a few days just to ensure the weights etc. are still covered. Sorry for so many questions, but I have another: how long before the “music” starts usually?
Usually, within the first 24 hours unless its on the cool side then a bit longer. Don’t panic if you don’t hear the music. Some batches can be a bit quieter than others.
Thank you again… I got a bit impatient and bottled the lot today. Nice and crunchy and tasty – I assume even at this early stage the goodness should be present?
Wonderful to hear that your batched turned out so well. Yes, there is bacteria levels are high at the 2 week mark. It will do your body good. 🙂 ENJOY!
Hello,
Your hard work is evident in every square inch of this site, thank you. I have a question. Can you add a small amount of liquid from an established batch, to a new batch to more quickly populate the new batch with a shot of bacteria, to speed up fermentation. There by maybe lessening the establisment of any mold etc? Thanks!
You’re welcome! Good question. You’d be using bacteria that are prevalent at the end of fermentation which are different than the ones that start fermentation. I don’t recommend it and instead prefer to let the bacteria work without my interference. More here: http://www.makesauerkraut.com/starter-cultures-not-used/
Hi Holly,
Thank you for spending the time to share your love. I am tossing up over buying two crocks. Mad Millie or the Mortier Pilon Fermentation Crock 2L. What I love about the second option is that it is glass and I love seeing the vegetables during the fermenting process. Will it have a huge affect on temperature being glass rather than the Mad Millie stoneware version?
Thanks in advance,
Krista
Mad Millie! Practice with glass jars until you are confident and are comfortable with the process, then you’ll have no problem fermenting in the Mad Millie. I had a chance to review the Mortier Pilon and would not recommend it. Weight is too light and not large enough to cover surface, moat is way too small, brine can run down behind the the white section; no way to clean that out. Stoneware is preferred: more stable and results in a better ferment.
We are fermenting cucumbers with a TSM crock. I was not expecting little salt stalactites coming out of the sides, but that doesn’t bother me. What does concern me is that in the last couple of days a small puddle of water formed under it. It is sitting on a concrete basement floor, so I’m not worried about hurting the floor, but should I be concerned about the water?
A few have had brine seeping out the sides of their crock. You might want to add a picture, but that shouldn’t be happening. To me, it means there are cracks in the glaze and moisture is seeping out through these cracks. Where did you get it from and can you still return it?
Moisture on the floor can happen from condensation if there is not air circulating around the base. I put my crock up on a few 2x4s to avoid this. Alesson learned the hard way. 🙂
Hi, I recently did a batch of fermented pickles in my water seal crock and noticed a brown liquid formed underneath the crock as well there were whitish yellow veins on the outside of the crock which were powdery to the touch, do you know what might have caused this?
My guess is that you have hairline cracks in the glass and moisture is seeping out, then drying. I would guess the powder would taste salty? Regarding the base. Do you keep the crock off the floor? There is no glaze there and moisture accumulates. I leave mine on a couple of 2x4s.
I want the best I can afford and living on a low income doesn’t allow for a great expense.I would actually have to save up to buy just one. But I don’t want just one crock for fermenting veggie foods. I’d like one for salting meats and I also want another for making Korean rice wine, Saki, Soju, etc. I’m a stickler for keeping food utensils separate that way. Again, the best { meaning no hairline cracks and durable} for the least amount of money. I don’t mind investing in a good crock because the results would be excellent healthful foods and drink.
WOW! You have quite a list. When you’re ready, I’d go with the Stone Creek Trading. They hand inspect them to cull out ones with hairline cracks. I’ve heard of readers – other brands – that have noticed a white, salty film on the outside of their crock. I assume this is due to hairline cracks. Start with fermenting in jars so at least you are making something.
The first time I used a crock (before finding your posts advice) I only filled it 1/3 way full and had a death in the family out of state that prevented me for a week of monitoring the water levels in the moat. So upon coming home it looked evaporated and I was too scared to lift it to inspect it. Eventually my husband did and it was quite moldy. I set the poor thing outside so my family wouldnt have to smell it but I wasnt ready to tackle cleaning it, much less did not know how to get rid of the mold without contaminating it with chemicals which I felt would leave a residue and kill future products. I was sure I had ruined it for life. Honestly a month passed before I did clean it with soap and water and some vingegar. Still have not made a 2nd batch. But after reading your blog I think I will give it another vinegar scrub and bake the weights. Thank you for the advice.
Thank you for sharing your crock story. I’m sure you’re not the first one.
Try also leaving it out in the sun which will help with “sterilizing” it. I totally understand your hesitation to put it to use again. But… you’ll b glad when you do. 🙂
Thank you for this article. It made me aware of Stone Creek Trading and ohh boy, are their crocks gorgeous or what? I’ve bought several crocks in various sizes, and as soon as they get more in stock, I’m buying more. They are gorgeous and of high quality. It sparked a crock collecting fetish that I don’t see ever subside. I need a bigger house to use and display them all, and a second mortgage to afford them 🙂
I always enjoy hearing from someone so enthusiastic about fermentation. I’m happy to help you bring such beautiful and functional artwork into your home. 🙂 Now, to hear about what your ferment in them.
I mainly ferment cabbage in the larger crocks. Since the children prefer plain (just cabbage), I need more vessels for my other creations (cabbage with dill, peppers, spices, carrots, garlic, and so forth). I make smaller batches in half gallon mason jars, but the quality of the product is so much better in crocks, which is why I added a couple of smaller sizes. I also make spicy Kimchi and cucumbers (when it’s season and abundant in the garden). In any vessel 3 gallons or smaller, I ferment peppers as that is what I grow the most of. I’ve not had the chance yet to use any crock for this, so I have plenty of mason jars all over the house with various pepper concoctions. I really love hot sauce https://uploads.disquscdn.com/images/9618fa2ae9134a50974a7f7a667a368051d7e5567a5a8802ac6a3ec02b1dab42.jpg .
Though to be honest, I don’t think I’ll ferment peppers in anything other than mason jars (unless it’s a mash) because the colors are so nice to look at. So the various
OMG!!! And, so true about the stellar quality of the foods fermented in crocks. THANK YOU for the picture. Rather inspiring. Love your labels. Another use for my label maker. 🙂
I figured I would also show what my crock fetish looks like at the moment. All but one was bought from Stone Creek Trading in the last month. These are 4 different batches of kraut and one Kimchi currently bubbling away.
https://uploads.disquscdn.com/images/9310ab4061672d3d51cb1428fafd15a9794dfd33603e7a565ebd1e3e157cba21.jpg
Those are all SOOO beautiful. I especially love the one with the roosters. You’re luck to have the Harsch crock. I love mine with its extra think walls and graspable handles. 🙂 Thank you for sharing. You’re motivating me to acquire some of the smaller sizes.
I decided to harvest the Kimchi 30 minutes ago. It turned out great and yielded little over 6 regular mason jars. https://uploads.disquscdn.com/images/12e245449cf9278f95dcbba2c33ba076b3e21c488d1c77291b097e16fdd68801.jpg
My mouth is watering. What size is that crock?
That is a 3 liter crock
I love making fermented products! I’m about to up my game and really appreciate this article, as it is extremely helpful when selecting the proper crock. Thank you so much!
I’m happy to hear that. Thank you for taking the time to let me know. May you enjoy the fabulous flavors garnered from crock fermentation. 🙂
Thank you for all of this great info! Getting ready for my first batch!
You’re quite welcome. Best of luck on your first batch. If you’re anxious about leaving the crock closed for weeks, feel free to check on it at the end of the first week. Enjoy!
I am buying several crabapple trees to make crabapple vinegar and seek a large volume fermentation container of at least 5 gallons. Crabapple makes a superior vinegar with more flavenoids and is even more healthy than conventional apples would do. Crabapple trees are much tougher also, needing less care and are easy to grow. Do you have any idea where I can go to get these fermentation containers?
How about making a set of batches in 1-gallon glass jars. Check beverage and wine brewing supplies for beer carboys that are 5-gallon and wide-mouth… https://www.beveragefactory.com/draftbeer/home-brew/sd-7340j-glass-jar.html
I just purchased a second hand never used 3 gal Ohio Stoneware fermentation crock and found that one of the weight stones has a 2″ chip on it.
Can this weight still be used or do I need to buy a replacement? I am wondering about bacteria or other issues due to the chip.
I would not worry about the chip in it. There are many stone weights that are not finished that are used for fermentation. When done using it, wash well with a gentle dish soap and let thoroughly dry – even in the sun – before storing in airy location, NOT in the crock. I leave mine in a kitchen cupboard.
If you do want a replacement, check out the glass weights by Stone Creek Trading: https://www.stonecreektrading.com/collections/weights
Thank you for the information and suggestion.
Hi – Thank you for sharing all your knowledge about fermentation – do you ever use a salt-water brine in the moat of the trough? If so, I would appreciate knowing reasons for and against this, as the person who taught me said to use a salt water brine, yet I don’t find others do so – Thank you!
It wouldn’t hurt for sure. I haven’t added that step myself because I’ve never had the moat water pulled into the crock which is the reason some recommend it.
If you look at your crock, the inside lip of the moat is higher than the outside lip. I don’t quite understand how the water can be pulled into the crock. Temperature variance is part of the equation along with barometric pressure. So, error on the safe side if you feel so inclined. But, wiggle the lid a bit before adding water/brine if you find the water “disappearing” quickly.
Thank you Holly. I live in cool Northern California and the water has been pulled in (and out) sometimes – interesting that different weather patterns could effect things so.
Yes, that’s the closest I’ve come to putting my finger on the “cause.” Where in Northern California? We used to live in Redwood Valley. You’re probably further north, since RV is not typically cool this time of year. 🙂
We are in coastal Trinidad – just finished three days of winter storms and rain, and I love it here!
Lovely! So many places I would like to explore.
Holly,
I love the information on your site. I’m just know learning about fermenting vegetables. I remember as a kid going to my grandparents celler and seeing crates of potatoes and large crocks of “stuff” that was just covered by cheesecloth. Later I found out it was sauerkraut. I’m excited to dive into the world of fermenting vegetables. I already do the wine and beer thing, when I have time to but fermenting vegetables will engage the kids and hopefully a healthier lifestyle as well.
I do have one question for you and other commenters: Is there any advantage or disadvantage of straight side crocks vs rounded sided ones? I’m looking to get one or two crocks. I’m thinking of a 2 or 3L and a 5L but in some cases the 2L have straight sides vs the 3L but it’s better to get the 3L since it’s literally only a few dollars more. All of them will be water sealed but just wondered about the sides. Or doesn’t it matter?
Thank you.
Thank YOU! It’s fun to watch everyone learn this fine art. Good question.
I’ve only fermented with the straight sided crocks. The only factor I can think of is how the weights fit into the crock. I tend to fill my about 70% of the way and the weights cover most of the surface area with the straight sides. If you were to use the rounded crock and fill it just halfway (not ideal, try to fill it) but… then your weights wouldn’t cover the surface area. Just a thought.
It wouldn’t hurt to ask Emily at Stone Creek. They do have some beautiful – rounded – crocks. 🙂
Hello! I was wondering if you ever encountered a crock sweating salt? I just got my crock and started my first batch of pickles and immediately it started forming these salt lines on the outside? Does that mean my pot is compromised?
https://uploads.disquscdn.com/images/424530a0cc8ff8802c7be94afa56076e9693bd52227e26b79ce7a58b42b749e6.jpg
YES! Thank you for the picture. I hear of this issue periodically, but have never experienced it myself. This would mean that the glaze is cracked on both the inside and outside allowing salty brine to soak through, hence the salt on the outside. Can you still return it?
Side note: I place my crock on a few 2×4 blocks to allow air flow underneath to prevent any sweating out the bottom (where there is no glaze around the edge) which is especially important on a wood floor.
I use a regular crock, but then take a plastic garbage bag (clear ones let you see in), wipe it down with sanitizer, then place it over the top of the crock. Then a plate with some weight on top goes in, pushing the bag down. The edges of the bag go up the sides and over the rim of the crock, and I put a bungee around the outside of the rim to hold it in place (not too tight, gas needs to escape). Then trim off the excess bag. Bubbles from fermentation quickly replace whatever little oxygen is in there. It effectively works like an airlock (see Pasteur’s Experiment), and is cheaper than a water sealed crock. Works great for me.
And saves you a lot of money. 🙂 Thank you for sharing your set up. Others will benefit.
I really like the sound of this method, but I would have doubts about using a garbage bag; there must be big enough food grade bags available somewhere… I currently only know of extra-large freezer bags, but just now got excited when I thought of the silicone food storage items that are all the rage on the web now. Bet something suitable will show up before long! (What kind of sanitizer do you use? And thanks for Pasteur’s Experiment; if I’d ever heard of it before I’d forgotten!)
I use Star-San. I don’t use recycled or scented bags, just the cheap, clear polyethylene ones. “Food Grade” doesn’t mean much – it’s not a regulatory or legal term, it’s usually taken to mean something is GRAS. Polyethylene is the most common FDA approved food packaging material.
I don’t feel the use of a sanitize is necessary for fermentation. In fact, it can backfire by creating too sterile of an environment for any of the bacteria. The salt-loving bacteria set up an environment in which the pathogenic bacteria can’t survive.
You don’t sanitize the veggies, where the natural biome you want resides naturally. You sanitize the container, because, well, you don’t want random bugs growing. You can’t create “too sterile of an environment”, because you’re only sanitizing the surfaces of the container – the natural biome is unaffected.
You’re free to disagree, but your argument supports using unclean containers. I don’t like mold in my ferments, even though I like blue cheese.
No bugs is better than bad bugs, and sanitizing the container doesn’t in any way remove good ones.
Thanks for responding. Makes sense. Good points. Not disagreeing, but I guess I’m happy with just soap and water. 🙂
I just cleaned my unglazed weighting stones with the hot water and vinegar do I have to let the stones completely dry before I make Saurkr or can I just use them after I’m done cleaning them
You’ll be fine to go ahead and use them. Just make sure that you let them completely dry before STORING them. (And, that can take days.)
does it matter if the crock is maxed on quantity like when using glass jars? In other words, can I not fill up the crock?
You’ll want to leave a bit of head space, approx. 2 inches (from the top of the packet mixture), or risk brine overflowing. It’s happened to me when I just can’t resist packing in a bit more. 🙂 Keep a pan underneath, if you think it might overflow.
So I guess my question is, can the crock be say, half full?
Ideally, you want it at least 2/3s to 3/4s full to reduce the amount of air in the crock to reduce the chance of mold growing. If you’re going to only fill it half way, check on it at the one-week mark, to ensure everything is below the brine and no mold is growing.
when I place brine in my water seal crock, the salt seems to evaporate and wind up on the dry crock lid. I understand that salt does not evaporate. Then how does the dry salt get on the lid?
I’ve heard of this on the outside of the crock itself when the glaze and crock both have hairline cracks in them. Salty brine seeps out and evaporates leaving the salt behind. Would the same be happening on the lid? Moisture – from inside the crock – condensing on the lid?
Hi! Excellent website Holly, I have been reading non stop for the last few days…
My main question is, have you had any experience with the Glass crocks made by Mortier Pelion? I have not fermented before, but this seems like a great option as it’s fully anerobic, and the cost of the pickle pipes etc. would run me more money, I live in Toronto Canada… We are a family of 5, 3 young kids and we eat plant based whole food diet, so I’m thinking the 5L? Just seems like a better first step compared to the clay crocks double the price?? Thanks 🙂
Thank YOU! Yes, I’ve had experience with the Mortier Pelion. Email me directly and I’ll share my findings. 🙂 holly AT makesauerkraut DOT com
For starting, however, I would make a few batches in a quart jar. No need to buy the pickle pipes. Just use the white plastic lid – maybe grey now – at Canadian Tire. Get success with the jar and then more up to the crock (5L is a good size). The sauerkraut will be a great addition to the family meals. This recipe is quite kid-friendly: https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I just realized the crock i was using is a water sealed crock! Been fermenting cabbage for 2 weeks, there is a scum forming. Is it too late to add the water to the seal? Should I move this to my basement where it’s cooler? How do I remove the scum?
Lucky gal! Remove the scum, make sure everything is below the brine, put on the lid and add water to the trough. Yes, a cooler spot (65-68ish) is ideal. Use spoon to lift off as much scum as you can. Feel free to share a picture.
Thanks for getting back to me. I did remove as much as possible and put some water in the trough. Fingers crossed I get a good batch in 2-3 weeks! I’ll post a picture when it’s done.
Yes, feel free to check inside. Sometimes, the weight gets lifted up by all the action and could move your sauerkraut out of the brine, so it’s good to be sure. Usually, around the 1-week mark is a good time. By then, the bacteria that produce CO2 have slowed down.
Thanks, Holly! It’s totally submerged and no sign of mold (I didn’t lift the weights or go digging since everything looks good). But it still smells– not bad, just the smell I’m used to of fermenting kimchi in jars. Do you really not have any smell usually when you use your water crock?
Good to hear. With the water crock, smells are somewhat trapped inside. I find if I break the seal when I fiddle with the lid to check on the water level, I notice the smell, but other than that, I don’t notice much.
Thank you for this great information! I just bought my first water sealed pot from Poland (5 Liter) but I am a bit worried that it is too big. I like to have a variety of krauts bubbling at the same time and I usually dont make this much. Therefore my question: Do I keep the sauerkraut/Kimchi in my pot and use from there throughout the season, or do I make the sauerkraut in my big pot, and then move it into smaller jars that I store in a cool place? The last suggestion would justify my large pot 🙂
Again, thank you for your great work!
Malin
A 5-liter crock with hold about 5-6 jars of sauerkraut. I make 2 batches, 5 pounds each, to fill it, normally.
When fermentation is done, decant it into quart jars and store them in your fridge. There is no need to keep it in the water-sealed pot.
You’re welcome. 🙂