HOW TO USE A FERMENTING CROCK

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Fermenting crocks have been around for centuries, used by our ancestors to ferment produce in a controlled environment.

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.

Traditionally, fermenting crocks are stoneware jars used to hold and ferment a large number of vegetables.

HISTORY OF FERMENTING CROCKS

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.

THE TWO TYPES OF FERMENTING 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.

Water-sealed crocks

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.

Open crocks

HOW TO USE A FERMENTING CROCK

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.

WHY USE FERMENTING CROCKS?

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