Vegetable fermenters cannot, as a rule, be considered shopaholics. We don’t need gear crowding our vibe, unless you count seeds and vegetables. Maybe we sometimes splurge on really good salt. Other than that, there’s just the one thing we pretty much all want in our homes—a crock. A larger vessel that we can use to preserve a bumper crop, either from our own gardens or from the market, or maybe engage in some advanced fermentation techniques. Thanks to family-owned Stone Creek Trading, you can win one. Stone Creek is like us my friends—they love fermentation and they care about products that were ethically and sustainably produced.
I have a few crocks now, but my first and favorite is very similar to the crock being offered by Stone Creek. I actually like the shape of this one better than mine. Mine is a tad bulbous, so there’s an internal lip that can pose a bit of a cleaning challenge. This crock is straight-sided, which will make for easier clean up.
It’s a waterseal crock with a 5-liter capacity. The glaze on this crock is lead- and cadmium-free and, unlike many other reasonably-priced crocks, it comes with the essential weights! You can check out the rest of the details on this crock here.
I can not stress enough how wonderful it is to work in a water sealing kraut. I have several open crocks these days, and because of their large, open surface areas, they need to be monitored a bit for surface yeasts (that doesn’t mean I don’t love them, for the record). With my water seal crock, I do basically nothing but pack it and apply the weight. The seal does a great job of keeping air out and letting the CO2, naturally created during fermentation, escape.
If you’re looking to move beyond the jar or looking for a great holiday gift for the fermenter in your life, enter below. If you’re interested in some beautifully crafted and fun fermentation gear, definitely check out Stone Creek Trading.
a Rafflecopter giveaway
I did not receive any compensation for this post. All opinions are my own. Stone Creek Trading will kindly ship one crock, as described herein, to the lucky (continental United States-dwelling) winner of this contest!
PS-If you’re wondering where the how-tos went, do not despair. Most of my fermentation time is currently spent finishing up this cookbook! Things will be back to normal very soon. Thank you for your patience and understanding in the meantime.
Solomon says
Love your site, haven’t had a chance to do many solid food ferments yet. Maybe if I win I’ll get into it in a big way!
Solomon says
I’m not sure if I’d start with a kraut or a batch of pickled carrots.
Sara says
I am planning on perfecting my kimchi this winter, but this is a great size for dill pickles for next season too. Thanks for the giveaway
Brian says
Awesome! Love this site, and I’ve learned so much from it!!
Brian says
I think my first ferment would be something simple, like kraut. I’m still getting started…
Katie says
My first ferment would probably carrots or radishes.
Justin says
I’d make a kraut-chi with cabbage, chard stems, and whatever other veggies I have on hand
Crystal says
I wish it was summer so I could make dill cucumber pickles, but since it’s winter I’d start with sauerkraut instead.
Susank says
cabbage, radishes, try some new items since this is new to me. Beautiful crock should make great fermented items 🙂
Lyn Deardorff says
After lots of reading (here, for starters), this crock will push me into actually starting! And thanks for the info here about your crocks and some of the differences
Christopher Weeks says
Sweet! I’m looking for a crock for some miso, even if I wouldn’t need the lid.
Kristin says
I want to do something (I consider) wildly ambitious: natto!
Mark S says
I’d love to move past quart jars and try something bigger!
Pam says
I’ve made Kimchi……I want to try sour kraut…my husband loves the stuff!
Erin says
I would love a crock like this to do big batches of kraut to share with family and friends. My ferments are always popular with visitors, but I never have enough of one batch that I’m willing to part with. If I win this crock, everyone will definitely have funky Christmas stockings this year 🙂
Allie Caulfield says
That is a pretty crock. Can those be bought from most antique stores?
Allie Caulfield says
Whoops! I didn’t do it right. I’d probably make kimchi or sauerkraut first, then move to nukazuke, if I could.
Lisa C says
I am just learning, so a basic kraut would probably be my first, but jazz it up maybe with some of the winter radishes I grew and are about ready to harvest.
Liz says
This crock looks awesome! Just the thing to try kimchi for the first time. 🙂
Betty says
I haven’t made kraut for a while- your website inspires me to get another batch started! That crock is beautiful and I would get a batch of sauerkraut started right away if I had one! Thanks for doing the giveaway! Fingers crossed!
April Bartlett says
love this blog! was a super great resource for me when I started experimenting with fermentation- i’ve been aching to make a big batch of spicy kimchi- this crock is beautiful and could make endless tasty kimchi
Lisa P says
I would make sauerkraut – it’s my favorite and I have been out for awhile!
Brian says
I would definitely make sauerkraut. It’s my favorite fermented food. And then I’d try some cucumber pickles.
Amanda Iden Howell says
I am currently using mason jars but a nice crock like this would really move me forward to new levels of fermenting!
Jordyn says
I would make vegan kimchi!
Jeff says
I would make a batch of kimchi.
Eric Fields says
I’d make some garlicky, garlicky carrot & daikon pickles.
Andrea says
I see some sauerkraut in my future with this awesome crock!
MD Smith says
Oh the first thing would be kraut. No doubt about it, kraut. Then, it’s off to the races! I have SO wanted one of these water seal crocks!
Kristin H says
All of my ferments so far have been in jars – either mason jars or Fido jars. I’d love to make some kraut in a crock like that.
Jerelle says
I would do carrots or sauerkraut.
Heather Keller says
Ohhh I could make so much kimchi with this… LOVE IT
Jacki says
I would start with whatever I get out of my late season CSA–I’m thinking carrots, beets, maybe cabbage. Just need a great crock to get started!
beth says
I’d probably start with some pickled carrots.
Andrea says
I’d definitely start with kimchi. I have cabbage that needs to get fermented!
john reitinger says
Love the blog and love fermenting!!
elaine mclane says
I would try pickles
Ann Johnson says
I would ferment chili peppers.
Clare says
Brussels sprouts with fennel seed and garlic.
Jeff H says
Thanks Clare, this sounds amazing. I need to find a recipe for it before all the fresh sprouts are gone.
sarah says
kimchi!
lana says
I will start with sauerkraut!
Mic says
Definitely do some variation of Kimchi. Hotter the better.
Janice Bury says
I was thinking about doing a version of Kimchi with this crock, but Clare’s suggestion of brussels sprouts with fennel seed and garlic has me drooling….
Tanya says
I would love to make my first batch of kimchi ever in this crock…
Vicky Carlson says
I’d make sauerkraut first.
Lorna Reed says
it will be great to make sauerkraut in a real vessel and not the glass jar contraption I have made do with!
Becky says
Definitely a batch of kimchi.
Nileta Jackson says
Awesome – Would really like this. Just getting into fermenting study
Cary Bradley says
Love the size of this pretty crock. Fortunate to have inherited large open air ones, but this one would sit on my counter very well. Thanks for sharing this cutie!
Renee says
I’d like to one day make your Lactofermented Butternut Squash
Loretta says
I think we’d start with a batch of pickles, but then move on to some pickled veggies.
Nicole says
My very first ferment with my crock would be my first kraut ever!
Bradley says
Spicy winter squash ferments! I could really, really use a crock with weights..
chris says
i would probably cut up the heads of cabbage sitting in the fridge and make me a killer garlic kraut!
Ros says
First time crock ferment…I would try kimchi.
Raven Legal says
I was just day dreaming about owning a crock! I would have the hardest time deciding what to ferment first.. ginger carrots or cabbage OR some lovely combination of both!
Jo anne says
Sauerkraut. Tried it once and I think it didn’t work because of southern heat and humidity. Want to try again!,
Joe says
Pickled green tomatoes. We’re fermenting some now and would love to have a better crock to work with.
KarenV says
Probably some sauerkraut!
Kerry says
I’m thinking this would be perfect for some kimchi!
Kelly says
I think it would have to be kimchi. I have an open crock (no lid =[) that I’ve been doing kombucha in, but I’m going through kimchi these days like it’s about to go out of style. 5L should keep me busy for a little while. ;]
Allison (Spontaneous Tomato) says
I’d start with daikon radish kimchi!
Leslie Robb says
Would love to make some sauerkraut with our home grown cabbage and homegrown garlic from this years harvest!
Leslie Robb says
New harvested cabbage & garlic sauerkraut, Yum!
Ben says
cool!
Erinn Knight says
Just learning to ferment. I have a friend who does EVERYTHING you can think of. Tasty! I’m looking forward to it.
Jessica g says
I’d love to try kraut in a crock! Monitoring my jar kraut has been a bit of a hassle.
Risa says
An extra large batch of kimchi! Yummm
Johanna says
I want this crock!!!
Brenna Heffernan says
I’d make Mexican Cortido…Yum!
helen says
sauerkraut
Michelle says
I think my first use of this crock would have to be for sauerkraut!
Y. Webb says
A BIG batch of Kraut w/Garlic and Dill. I’ve down small batches in canning jars and they go quickly. I’m really serious about fermented foods since I’ve learned of all the many healthy benefits. Hope I win…if not, it’s on my Christmas list!
Lisa says
the first thing I’d ferment is sauerkraut… been wanting to try for a long time
Dana says
I have wanted to make sweet & sour corn on the cob pickles but never had anything big enough. The 5L crock would be perfect.
Mike says
I had tried some sauerkraut about a year ago that didn’t go anywhere, so I could see re-attempting that with this crock. I would also use it for fermenting peppers for hot sauce. Pickles would also be good, but can’t do too much with only one crock 🙂
Carol says
I love sauerkraut and would love to use the crock to make it!
corrie says
I would definitely make pickles! Classic half-sours!
Andrew says
I’d love to ferment a big batch of dilly bean in this crock!
Thorn says
Something seasonal and warming, like spicy garlic kimchi or butternut squash.
Anne S. says
I want to try cauliflower next! I’ve done sauerkraut, apple cider successfully. Failed at cucumbers so I’ll try again this summer.
Scott H says
After the tears of joy dried from winning the crock, I’d make a huge batch of sweet and sour pickles!
Cam says
Kimchi!
Adriene says
Vat of garlic carrots….numiny!
Christa says
beautiful!
Barb H says
My first thing to make would definitely be sauerkraut…I have been trying for months but it just does not come out right when I make it in mason jars 🙁
Candy rayne says
This is amazing, just found your blog today! Totally excited!
Candy rayne says
Whoops I hit enter too soon, lol ipads are touchy! If I won this beautiful crock Id make some kraut of corse but I think first Id like to try pickles!
Keisha says
Kimchi
Abigail says
I would love to have a batch of pickles in the crock!!! I’ve already tried sauerkraut, so it’s time to branch out!!
Paul says
I highly recommend sauerkraut made with red&green cabbage and ginger. Simple and really good.
Connie says
I would love to try my mother -in -laws pickle recipe in this beautiful crock 🙂
Rosanne says
Would love to win the crock, have made pickles canning but would love to be able to make crock pickles next. My Grandmother always had a #10 crock filled with pickles, was sorry to hear aunts just tossed it away.
Jeff H says
After a lot of research I bought this crock about a month ago and couldn’t be happier. I made the most amazing kimchi I’ve ever had.
Even if you don’t win this crock I highly recommend purchasing it.
Kathryn Vai says
Oh, would I ever love to win this! I love how it has weights made to fit the size of the container. I have struggled to fin a container that works properly. Winning this would be a Happy Dance for sure! lol
Petra says
Oh my. I’d make sauerkraut in a new crock. I made my first batch of sauerkraut not too long ago in a crock I purchased from Stone Creek trading and now I’m almost out of it. My crock has kimchi in it at the moment, so I’d love to have another crock with sauerkraut going as well. My name is Petra and I’m addicted to fermented vegetables…. 😀 Thanks for the opportunity!
Brenda Nelms says
Not sure, but either pickles or eggs.
Dianna Thomas says
Dill pickles we love em
Someone says
Make more sauerkraut!
Bruce says
I would love to have one of these to make sauerkraut One of my daughters has one and the Sauerkraut that she makes in hers is great. Thanks for the opportunity to try to win one.
Melissa says
I would most likely sauerkraut as I’m just getting into making my own fermented foods. I love pickles so that would probably be next 🙂 I so hope I win 😉
Laura says
Sauerkraut
Sandy says
Love your page
Rachel Prairie says
KIMCHI!!!
Christy says
Definitely a kraut!
Dinah says
Been fermenting for a while using fido bottles. Just received the 10L and cant wait to fill it with cabbage to ferment sauerkraut. Would love to have the 5L to ferment kimchi and pickles. Thanks for giving me the opportunity.
emily says
I would love this crock!
donna adams says
I just harvested the last of our golden beets…my sister told me she loves pickled beets so I might try that or sauerkraut. YUM!
Cyndi says
Would love to make some kimchi.
beau says
Kimchi for sure!
beau says
I would make a batch of Kimchi for sure!
Linda Crisp says
Love the crock. Go Kraut!
Tim says
With a crock I’d finally try my hand at fermenting pickles!
Jennifer says
Juniper Ruby Sauerkraut.
priscilla anderson says
I would love to own my very own!
Emma says
Wow! This looks perfect! I just started fermenting (Kombucha mostly) but I used to brew beer and make kimchi in college. Love your blog, the pictures are great!
Stephanie Johnson says
I would make some sauerkraut!
Julie says
I really want to try to make kimchi !
Lisa S. says
If I won, I would like to make kraut, pickles, and kimchi. How fun and yummy would that be?. It would be a fun project for the whole family.
Carol Wright says
I would love to start off making my first batch of sauerkraut if I won this crock! I’ve heard so much about the health benefits of fermented foods, and I’m curious to see how they would improve my digestion. Then I would definitely experiment fermenting other vegetables. It seems like using your water sealed crock would be far easier than using an open container.
hc says
At the top of my to-do list is another batch of kimchi because I’ve run out so that would christen my new jar if I was lucky enough to win!
Barb says
I want to try to make sauerkraut like my grandma did!
Amy S says
Would love to start fermenting
Daisey says
I’d love to have my own crock for a larger batch of sauerkraut and my grandma’s pickle recipe.
Vicki A says
Fermented foods play an important role in our culinary history. These foods have been used to promote health and sustain communities for centuries. It is amazing to think you can increase the nutrients of your food through fermentation. I’m so happy to see the at of fermenting food and beverage come alive again,
If I was lucky enough to win a crock I would make Kim Chee.
Mary says
I would make pickles in the new crock. I just learned how to make sauerkraut, now I’m hooked.
Cherie says
We have a batch of Cortido bubbling in the kitchen right now. yum! 🙂
Sunny C says
I would Love to use this lovely crock and make a huge batch of Kimchi!!! 🙂
Laurinda says
What a generous giveaway! I’ve been dipping my toe in the fermentation waters, but am gearing up to try more, so I’m excited to have found your website!
Fred says
When I win the crock, I will fill it with napa cabbage, carrots, diakon and some ginger, then set it aside for a month and wait patiently….
Garth says
What a great giveaway! I have a bunch of open crocks and I’ve had some issues with yeast before. I’d love a more traditional crock with the weights and a proper seal to make sauerkraut and kimchi!
Betty Nickles says
This is something I am looking forward to having. I would love winning this. I haven’t been fermenting very long, but love it.
Susan says
It would be so nice to have one big jar rather than a ton of quarts!
Susan says
And it would be kraut for sure, spicy though.
Kat K. says
I really want to try kimchi, but no doubt this crock will be used for dills and kraut too!
Judy says
Now that I have my cousin’s mother’s authentic kimchi recipe I can’t wait to make my own. This crock would be a HUGE help.
Annette Knupp says
Have followed you on facebook, look forward to some fermenting experiments. Thank you for the advice & recipes.
Elyse says
The first thing I’d ferment is saurkraut.
Thank you for the offer!!
Karen says
I’d start with orange kraut or some garlic pickles! I also want to try prime cabbage kraut with shredded carrots…mmm.
Jennifer says
Kohlrabi kraut!!!!
Donna Danna says
I have used jars for my ferments because they are cheap and plentiful. I have sauerkraut going now that I sure would like to try in a crock.
Lisa says
Sauerkraut or pickles!
Gab says
I’d make a kimchee if I still had enough root veggies left from our farm share. Otherwise I’d go with salt-preserved lemons so I have enough to get me through the winter cold season.
Eileen says
I would definitely go for the kimchi! Thanks for the giveaway opportunity!
Mindy says
spicy pickles!
Devon Hernandez says
Kimchi or some sauerkraut would be my first ferment in this crock! I tracked down the proper Korean hot pepper powder to use and have been really antsy to try it out 🙂
Morgen says
I would do a huge batch of sauerkraut! Wee batches in mason jars are so tedious.
Gayle says
I am taking my brother and I to a kimchi making class this Thursday. I would love to have a great crock to make it in once we are educated about it. How great would that be!!!
Amanda Paa says
first thing i’d ferment – butternut squash pickles! still need to try that recipe of yours 🙂
Rebecca says
I want to ferment green tomatoes, then carrots, and then beets. I have done kraut in mason jars. We are losing our tomatoes to frost and have a nice size basket of green tomatoes I would love to ferment.
Donna says
I would love to try my kohlrabi.
Nina says
This year I fermented 5 pounds of pepperoncini from a local organic farm and they came out awesome. I took some of them after about 3 months of ferment and put them in a Claussen pickle jar with the juice and they were even better! Next time I will make my own garlic/brine for them. I did not want to process them as they get mushy, and fermenting them was just about perfect! Still a little bit of tough skin, but I’m working on the process. Thanks so much for your awesome site! N
Megan says
I am not going to lie, I miss summer- and because of moving, I missed out on gardening this year, so mustard seed pickles would be first on my list!
Jennifer says
Just stumbled across you site in my quest for all things fermented! Love it!
RegiH says
Being Polish- it would have to be kapusta!
ASmith says
I’d love to use this crock to make fermented PICKLES!!!