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Oct 24, 2015
EFFORTLESS LACTO FERMENTATION! DAILY SKIMMING IS A THING OF THE PAST!
1 of 1 found this helpful I just packed my first 12 quarts of perfect sauerkraut. We love our homemade pickled veggies and sauerkraut, and have used a traditional open crock (loose lid) - with careful daily maintenance to avoid spoilage - for many years.
This closed system makes the same beautiful lacto-fermented vegetables with absolutely NO effort, because there is NO daily checking or skimming necessary.
Place the lid, fill the water trough, and let it go for a month. You'll hear it bubble occasionally, just to let you know it's working. That's all! (Keep the trough filled, of course to maintain a sealed/closed anaerobic system.)
The crock is beautiful Ohio Stoneware, and made to last for generations. This 3-gallon crock is a family heirloom for certain! I HIGHLY recommend this to anyone who enjoys lacto-fermented veggies!