5L (1.3 Gal) K&K Keramik German Made Fermenting Crock Pot , Kerazo F2, Plus Beechwood Tamper

5L (1.3 Gal) K&K Keramik German Made Fermenting Crock Pot , Kerazo F2, Plus Beechwood Tamper
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5L (1.3 Gal) K&K Keramik German Made Fermenting Crock Pot , Kerazo F2, Plus Beechwood Tamper

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  • High quality German hand-made ceramic ~Fired at 1260 C ~Free of Lead and Cadmium


  • Deep gully – allows expelling of gas; prevents entry of insects, dust and air


  • Beautiful speckled, earthen brown and copper coloring with smooth, shiny finish


  • K & K Gärtopf bodies are formed in a single piece – Thick .6″ (1.5cm) base walls .4″


  • Cabbage Smasher extracts the natural juices from cabbage that becomes fermenting brine

K&K Keramik is well known for beautiful hand-made pottery and rum pots. K&K also makes Gartopf Fermenting Crocks with the same high quality standards and beauty. These “From 2” style fermenting pots, known under the name “Kerazo” in Europe, are hand crafted, made in Germany, and designed in a modern, functional bulbous shape with side handles. Each crock comes complete with pot, lid, weighing stones, and instruction/recipe book. This fermenting crock is very attractive, sturdy, easy to use and quite functional. Benefit – Make natural nutrition-packed sauerkraut and pickled vegetables with this stoneware crock pot from Germany. Through the years, sauerkraut has been recognized as one of the healthiest foods, and was even used on sailing ships to protect sailors from scurvy. Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation. It allows natural, beneficial bacteria to perform a fermentation process in which vegetables develop a pleasantly sour taste and remain rich in vitamins and minerals. Lactic acid fermentation is the only method of preservation that retains all the natural plant ingredients while improving the quality, taste and aroma. Includes beechwood stomper. This stomper or smasher is in the traditional style. The Cabbage Smasher extracts the natural juices from cabbage. You can use a mallet or your hand, but the smasher is easier and safer. For sauerkraut place about 1.5″ – 2.0″ of shredded cabbage into fermenting crock, sprinkle with some sea salt and then start pounding on it with your smasher. Not too hard, just enough to smash the leaves. This will create natural juices that form the brine to ferment your shredded vegetables. Place another layer of cabbage on top of the other and repeat the process.

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