Porcelain Fermentation Crock
Porcelain Fermentation Crock
Hello! If I am out of stock, please e-mail me to place your order for a particular size. I will make it especially for you… :) (I get pretty busy, and sell out of these easily, sorry!)
This is the BMW of crocks, with the German design of a deep water-seal at the lip, but designed in a feminine style. This crock is hand-thrown on an english treadle kickwheel. One half gallon of volume is the most popular volume for a small household, enlivening the kitchen decor as it rests on the countertop. The lid has an integrated handle, and three-part burnished porcelain weight stones have ample room to be placed and removed.
Please see the additional information for care and use instructions.
Note that the images show first a 1/2 gallon, then opened, then a 1 & 1/2 gallon volume, then with its 1/2 gallon companion. In the hand of the person is a 1/2 gallon. Handmade variety is a natural part of the process.
1/4 to 1/2 gallon: $175
3/4 to 1 gallon: $240
1 1/4 to 1 1/2 gallon: $280 (comes with 2 sets of weight stones of different sizes)
1 3/4 gallon and more: is really hard to make on a potters wheel out of porcelain. please visit AdamFieldPottery.com for traditionally-made Onggi jars if you want large vessels. (no water seal but beautifully and skillfully made by a very kind gentleman)
Care of your crock
Your fermenting crock is made of durable vitrified stoneware. With normal care, it will serve you and your loved ones for generations. The lip and flange are the delicate part, but you can lift the jar by the neck without concern. Just to be safe, I would take care with a wooden mallet inside the crock: I crunch up the veggies in a bowl with my hands and then pack them in crock with the flat of my fist.
The stones are sized to rest just at or below the inside of the neck. When you pack your pickle into the crock, allow for the stones to end up there. The foods will expand and the stones will press them down again because they have locked against the neck. If you choose to fill it partway, you can place a wide uncut leaf across the top of your brined veggies before placing the stones on top of it, so that small pieces don’t float up between the stones. Be sure there is an inch of brine above the stones.
For fermenting, place the lid on the jar and fill the flange with salt water. The water becomes a seal against unwanted bacteria. Unless you live in the desert, there should be enough water volume to not evaporate for about a week. Top up as needed.
I use my crocks constantly and never have troubles with mold. If I have a good inch of brine above the stones, I often leave the veggies in there for weeks without trouble. Roots in particular can go for months in a cool part of the cupboard.
Clean the jar with soap and hot water by hand, or it can go in the dishwasher if the weight is distributed around the lip. Please do not pour boiling water in the crock or subject it to any thermal shock (like putting it on a range). The glaze is impervious to water and does not require any kind of sanitizing.
If purchased from me directly, you may return (at your expense and in the original packaging) undamaged jars within 3 months of purchase for a full refund. Should you find a functional defect in the work, I will refund your purchase entirely upon receipt of proof of defect.
By purchasing this product, you are helping a local potter support herself and maintain vitality in contemporary crafts, so THANK YOU! I still make crocks out of porcelain, but this one is slip-cast by my friends at Mudshark Studios in Portland, OR. Working with a production studio allows me to reach more people while feeling proud to provide quality that is American-made.
If you have any concerns or questions whatsoever, please do not hesitate to contact me. If you would like to keep in touch, send me a message, and I will send you a quarterly email newsletter.