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jimmy
Reviewed in the United States on March 1, 2025
Does what it's meant to do. I only wish I would've gotten the bigger one.
Sparrow
Reviewed in Canada on January 5, 2025
Very good quality and worked well. I made sauerkraut and it turned out great!
Zora Pesio
Reviewed in the United States on January 28, 2025
Sleek, nicely designed, easy to use, can't wait for the end results.
S. Wilhelm
Reviewed in the United States on January 27, 2025
First batch is done and it’s excellent. Yay!!
Customer
Reviewed in the United States on January 17, 2025
Item arrived as described. It's a beautiful addition to our kitchen!
b
Reviewed in Canada on July 29, 2024
I got overly excited when I first started fermenting and bought a really nice, expensive 5 gallon German crock. I loved that thing, it made good kraut, but it was way too big for my needs. I sold it and stopped fermenting for several years now. Recently got interested again, searched for smaller crocks and found this one. The small size was intriguing and the price was right.The listing for this item is not very forthcoming as far as where this is made. I kind of figured this was made in China, when it arrived I was right, box said made in China. It was good quality, was packaged and presented well, nice looking, so it wasn't a deal breaker. It was nice enough I ended up buying another one before I even tried the first.I did pack the first one today with 5 pounds of cabbage, which was about 1 and 1/4 large cabbages. I put the weights in boiling water and poured boiling water inside the crock, inside lid, and on wood dowel to sterilize, never use soap, it's not good for the ferment. I weighed the cabbage on a kitchen scale in 1 lb increments, added 1 tbsp Kosher salt per pound and packed it into the crock. I liked the wood dowel, really got the juice from the cabbage flowing, then used my fist to pack it in. I didn't even use the brine I had pre prepared in case I did not have enough. When I was done packing the cabbage, leaving several inches of head room, I used a couple of clean cabbage leaves to put around on top under the brine to keep the bits under the brine, put the weights on top, let it sit for awhile and removed any floating bits from the top of the brine. I put the lid on, put it in a cool place in the basement, and applied the water seal. I will check on it in three weeks, I am expecting it to take 6 or more weeks for my taste. Might try Kimchi with the other crock. Will report back.EDIT These crocks have been great. Made fermented garlic dill pickles and a couple of batches of sauerkraut. Have to really keep an eye on the water seal but no failures and all three batches have been great! Perfect for one or 2 persons.
Flava
Reviewed in Australia on June 1, 2024
Good quality and robust
Jeff b.
Reviewed in Canada on November 7, 2024
Great quality. Super easy to use and to clean. Was doubtful about the water seal, but I'm still alive. Lol. Seriously it works. Have made saurkraut and kim chi and both turned out better than expected. I've done Mason jar fermenting and this is head and tails above that. I will try mustard next.
Enos Fudrucker
Reviewed in the United States on October 26, 2024
UPDATE: I was overthinking it. The sauerkraut turned out great, no mold or spoilage.ORIGINAL REVIEW:I’m on my first batch of sauerkraut but I have a concern with this crock's water lock. There are arch-shaped vents on the bottom of the lid to allow gas to escape, but the water groove is juuust barely deep enough to keep those vents submerged. I'm concerned if I let the water level draw down through evaporation fresh air will get into the crock and ruin whatever I'm fermenting.That said: I'm coming at this from home brewing, where letting air into the wort (the nascent beer mixture) is a surefire way to ruin the batch. From what I've researched fermenting cabbage and other vegetables isn't as sensitive as beer-making due to the use of salt and the lactic acid that forms. Also the "traditional" approach to making sauerkraut etc. is to just use a vessel with a tight-fitting lid or covered with cheesecloth and go scrape any moldy film that forms as/if it forms. This crock, even with this "flaw", is probably way more foolproof than the old fashioned approach.I hope I'm just overthinking this and everything turns out great 😅
Nicole
Reviewed in the United States on April 7, 2024
This is the perfect size for two of us. We may need to upgrade down the road but for now, it's perfect. It's heavy duty and well built. We're currently making our first batch of sauerkraut and it's starting to ferment. We love the water seal feature. It's so easy to use. The hardest part is just remembering to check it. Since it's so low maintenance, it's easy to forget about. 😅
gbutter
Reviewed in the United States on April 5, 2024
I love these crocks I had 2 bigger ones and four small, this size.Easy to use and clean. They look great sitting on a counter too. Great quality and good price.Trying to find another reason to buy another one!
Maureen Weier
Reviewed in Australia on March 28, 2023
Great for Fermenting vegetables!
Anonymous
Reviewed in the United States on July 21, 2018
Do you need a crock to make sauerkraut or ferment other veggies? Nope. I made a batch of sauerkraut in a 2.7 liter pyrex bowl, a small plate & bowl for keeping it all submerged and a cup towel to keep it covered.While sauerkraut fermented, I decided I'd like a vessel devoted to the task. I looked through the crocks available at amazon and decided on this one due to its small size.I read all reviews on the crock when deciding & was a little concerned with the 1 & 2 star reviews. I don't remember them all but most were concerned with quality of the vessel. Mine is very well made. In fact the design, while old, is very clever. There is a moat on the top of the crock where the top fits. Keep the moat filled with water and your veggies will gas off and will be protected from possible outside contamination. Gases from inside bubble out. Outside contaminates cant get in. Water in the moat will evaporate, so you'll need to keep an eye on it.The crock holds 2 liters of product with room for the weigh down stones.I've currently got a batch of kimchee fermenting. It's been working for 5 days now and all is well. :)This little crock will produce enough product to fill just about 2 large Mason jars. So, if you are like me and are not looking for a huge crock for a bumper crop of cabbage from the garden, but just want to keep fermented veggies in the 'fridge and you want to experiment with different types of fermented veggies then this little crock is what you're looking for.A note to those of you who gave the crock a one star review due to damage: I've shopped amazon since it was just a bookstore. They have one of the easiest and most liberal return policies I've ever seen. Put it in the box, print off the label, tape the label on the box, drop the box off at a ups store and return it for a new one. Simple as that. ;)
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