fermentation pickling pot ceramic decorative from easter europe sauerkraut
fermentation pot
 
 

Fermentation Pot

$80.00

This unique hand thrown 1 L fermentation pot was fired at heigh temperature, which significantly improves the flavor of the finished food. Just add vegetables and salt, top it with the weight, cover it with the lid, secure it with the wooden piece + rubber band and start the fermentation process (takes approx. 3-4 days). Get the recipe in the “Description” section below.
Each jar includes the wooden piece (handmade from the creator’s personal stash of oak, beech, spruce, pine or alder wood), a rubber band and a ceramic weight.

Made Of Raw Chamotte “Grog”
Made In Czech Republic
Measures 6” height, 5.5″ diameter

In stock

Qty

This unique fermentation pot made from raw chamotte “Grog” was handcrafted by Monika R. in her studio in the Bohemian countryside. She fires it in her kiln at 1180°C for excellent temperature stability, which significantly improves the flavor of the finished food.

RECIPE
You Will Need:

  • 1L Kabineto Fermentation pot
  • ½-¾ head of Cabbage (amount depends on cabbage size)
  • 1-2 Onions
  • 2 tsp salt
  • Mixing bowl
  1. Clean and shred the vegetables.
  2. Use clean hands to toss and massage the shredded vegetables in the bowl with 2 tsp sea salt for 10 minutes so that you naturally draw some water out of the cabbage that will be needed for submerging the veggies in the pot. 
  3. Place the salted, shredded vegetables into the fermentation pot and stamp down firmly. Place ceramic weight on top of the vegetables and press down. The weight needs to be submerged below the liquids. If there is not enough juice, pour some boiled and cooled salt water (make it at a concentration of about 2 1/2 tsp per 1 L of water). Once the water level is where it should be, cover the pot with a lid, place the wooden piece through the lid hole until it reaches the weight in the pot and secure the wooden piece with the rubber band to create an airtight seal. This will keep oxygen out of the pot. Once this has been done, do not open the fermentation pot for 3-4 days.
  4. Store the pot in a warm place (between 68 and 72°F). After fermentation has started, you can move the pot to a cooler place, (between 59 and 64°F) to slow down the fermentation time. Be sure that your cabbage is always submerged in the brine. Fermentation breeds strange sounds and smells, so try not to worry about those. Close the fermentation pot again.
  5. Your sauerkraut should be ready in about 3-4 days. You will know for sure once bubbles no longer appear in the liquid. The longer you allow the cabbage to ferment, the tangier the flavor will be.

Tip: If you leave 1-2 tbsp of liquids in the fermenting pot, your next Sauerkraut batch will ferment faster.

Ceramist from the Bohemian Mountains…

“I always wanted to be a ballerina”, says Monika R. who lives in the bohemian mountains. After finishing ceramic studies, she deepened her theoretical knowledge, art and literature at the Czech university and became a ceramist for life.

Weight2.7 lbs
Dimensions6 x 6 x 7 in
Materials

Raw chamotte “Grog”, wood

Origin

Czech Republic

Tips

Ceramic: Dishwasher safe

Wooden piece: We recommend cleaning it with soap and warm water. Occasionally, oil it with natural coconut oil (or olive oil, peanut or sunflower oil) using a paper towel or a piece of cloth