Each pot is designed with a trough around the top to enable a one-way airlock for a cleaner, easier process. Simply ready the vegetables to be fermented, put the weights and lid in place, and fill the trough with water. The seal allows gasses to escape during the process without letting bacteria in. Clean, simple and efficient!
Most commonly used for sauerkraut (or pickled cabbage), the range of these Schmitt & Sohn crock pots is surprisingly versatile. Some of the other popular fermented vegetables are: beans, beets, carrots, hot peppers, kimchi, kombucha and pickles. You can even do medleys or layers of different vegetables in a single pot.
If primarily making sauerkraut, you may also be interested in our fermentation accessories – the Tamper for packing the cabbage down inside the pot, and the Mandoline slicer for achieving the best consistency and texture in your sauerkraut.