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A channel around the rim holds a ring of water. Set the lid into it and the crock is sealed: carbon dioxide from the ferment bubbles out through the water, and air cannot get back in. There is no airlock to fit, no clamp and no gasket to replace. The ceramic weights sit on top of the vegetables and keep everything under the brine, which is the one rule that prevents mould.
| Crock | Capacity | Cabbages per batch | Finished sauerkraut | Shipped weight |
|---|---|---|---|---|
| 3 litre | 3 L (about 0.8 US gal) | 2–3 | About 5 quart jars | 7.1 lb |
| 7 litre | 7 L (about 1.85 US gal) | 5–7 | About 12 quart jars | 10.3 lb |
Both sizes use the same seal and the same weights. Choose by how much you eat, not by how ambitious you feel: a 3-litre batch of kraut lasts most households a month or two in the fridge.
Sauerkraut needs cabbage, non-iodised salt at 2% of the cabbage's weight, and about three weeks. The journal walks through it step by step in Your First Sauerkraut, Start to Finish, with a weeknight kimchi to follow and a field guide to what is normal, what is cosmetic and when to start again.
The 3-litre holds two to three cabbages, about five quart jars of sauerkraut, and suits a household starting out. The 7-litre holds five to seven cabbages, roughly twelve jars, for bigger batches or several ferments at once. Both seal the same way and ship with the same weights and tamper.
No. A channel around the rim holds water. Carbon dioxide bubbles out through it and air cannot get back in. Top the channel up every few days.
Yes, fully glazed in white. The interior is non-porous, so kimchi and sauerkraut wash out completely and the crock does not carry one batch's flavour into the next.
The crock, a domed lid, two half-moon ceramic weights to hold vegetables under the brine, and a wooden tamper.
