Review on 🍲 5L / 1.3 Gallon Seeutek Fermentation Crock Jar - Stoneware Pot for Fermenting, Pickling Kimchi, Pickles, Vegetables, Kombucha - Glazed Fermenter with Stone Weights, Lid & Pickle Tamper by Sharon Hartmann

The pot is well made, strong and enamelled throughout. The look is traditional and fits perfectly with the style of our kitchen. I really love this piece! I've tried making sauerkraut many times and it's always failed in jars. For the first time my sauerkraut turned out perfect! No problems with mold and yeast. The first batch of sauerkraut has been in this new jar for a few days. I'm super impressed! It does not let light and air through, which is very important when fermenting products! This is the perfect pitcher for trying out some new recipes while retaining the benefits of a traditional fermentation vessel. Ceramic weights have a good weight to hold contents. The size is great for a small family, and it's barely noticeable on the counter. This pot exceeded my expectations for the price and we will use it frequently for making sauerkraut and pickles. I love it and definitely recommend it! I will share my fermentation method as follows for your reference: 1. Ingredients: cabbage heads, 2 tablespoons finely ground sea salt. bruised or damaged outer cabbage leaves, and then remove the core of the cabbage. Cut the cabbage into long, thin strips about ⅛ inch thick. Combine the cabbage and salt in a large bowl and let sit for about five minutes, or until the cabbage softens and releases some liquid, then squeeze the cabbage with your hands to further break up the thin chunks of vegetables and release more juice. When the cabbage is tender and has enough juice, add it to the pan with the sauerkraut.) Set the salted cabbage in the pan as firmly as possible to avoid creating air bubbles. The cabbage spatula is especially useful for packing the cabbage tightly into the pot. Continue adding the cabbage to the container until the cabbage is completely submerged in the liquid. Close the pot and leave it at room temperature for a few days. Check the sauerkraut every few days until it's acidic enough for your taste.