Seeutek Fermentation Crock Jar 5 Liter / 1.3 Gallon - Stoneware Pot for Fermenting, Pickling Kimchi, Pickles, Vegetables, Kombucha - Glazed Fermenter with Stone Weights, Lid & Pickle Tamper

This is a great crock for personal use. A great size for making batches for 1 person. Easy to use, works as expected. The crock and the stones are heavy, and seem to be high quality.

Great for home sauerkraut or Kimchi.

The crock is well made, sturdy and consistently enameled. The appearance is traditional and blended in nicely with our kitchen style. I really absolutely love this piece! I tried making sauerkraut many times and it always failed in mason jars. For the first time ever my sauerkraut turned out perfect! No mold or yeast issues. First batch of sauerkraut in this new crock has been in for a few days. I am super impressed! It keeps the light and air out which is super important when fermenting foods!This is perfect crock to test out some new recipes but retain the benefits of traditional fermentation vessel. The ceramic weights have good mass to hold down contents. The size is great for small families, plus, you hardly notice it on the counter. This crock is beyond what I expected for the price, and we'll be using this often to make batches of sauerkraut and pickles. Love it & definitely recommend it!I will share my fermentation method for your reference as below:1.Ingredients：Cabbage heads, 2 tablespoons finely ground sea salt2.Special Equipment: Fermentation Crock, Kraut Pounder, optional3.Instructions as following: Remove any bruised or damaged outer leaves from the cabbage, and then remove the cabbage's core. Slice the cabbage in long, thin shreds about ⅛-inch thick.Toss cabbage and salt together in a large mixing bowl and let it rest about five minutes, or until the cabbage begins to soften and release a little liquid, then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice.When the cabbage has become limp and has released ample juice, transfer it to a sauerkraut crock). Pack the salted cabbage into the crock as tightly as you can, eliminating air bubbles. A kraut pounder is particularly helpful in packing the cabbage tightly within the crock.Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Seal the crock and allow it to sit at room temperature, undisturbed, for some days. testing the sauerkraut every few days until it is sour enough for your liking.

Seems to be a good crock but I did notice a crack under the top after my first batch. Wish I’d seen it earlier.

It's a great start to homemade pickles!! I was concerned about the size, but I live alone so the size is great!

Produces great Sauerkraut, easy to follow directions.Made multiple batches of homemade kraut from cabbage out of our garden, the family loves it!

Works very nice.Dropped lid after 2nd batch.Will still use with bowl. Very pleased.

Great for making kimchi