They come in a few different shapes and sizes, but they all have the same purpose. Although there are specially designed mason jars for fermentation nowadays, a classic fermenting crock can ferment a larger batch. They also last forever and look great on your kitchen counter.
If you’re interested in getting started with a fermentation crock, keep in mind there are a variety of sizes, and two different types of fermenting crocks: water-sealed crocks and open crocks.
Water-sealed crocks have a large stoneware jar, used as the vessel, and a stone lid to place on top. Between the lid and the vessel, there is a lip that you fill with water. This creates an airtight seal between the lid and the jar, keeping oxygen out of the crock.
Open crocks have the same general design as a water-sealed one, but they don’t have a lid or a lip for water sealing. Essentially, it’s a large stone jar with no top. Open crocks come in a variety of sizes, including two, three, and five-gallon volumes.
The best thing about crocks is how easy they are to use. For either type of crock, make sure you clean it and wash your vegetables before getting started. Depending on what you’re fermenting, you may want to chop or slice your vegetables, although you can ferment them whole as well.
Using fermenting crocks to make tasty and preserved food benefits you in a few different ways. When food ferments, it kills off the bad bacteria and keeps the good ones. These good bacteria have a plethora of benefits for your gut biome and digestive tract, as well as overall health benefits.