Information
Stoneware Crock with Lid 4.5 L: Preserving the Way It Was Done Before the Fridge
Sauerkraut, pickled cucumbers and rendered lard have been made in stoneware crocks for generations, and the reason is simple: the material does the work. This crock from Browin holds 4.5 litres, weighs a solid 3.56 kg and has thick, glazed walls that keep the temperature inside stable through the whole fermentation. Filled with shredded cabbage, it takes about 3 kg in one go, enough sauerkraut to follow your dinners through the winter.
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Vitrified stoneware
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Holds 4.5 litres
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Stable temperature during fermentation
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Lid included
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The crock is made for natural preserving without additives: fermenting cabbage and cucumbers, rendering lard, and storing homemade dishes and vegetable preserves. The stoneware is fired so hard that it absorbs no taste or smell, so the crock that housed sauerkraut in autumn can be filled with lard for Christmas. The lid rests loosely on top, letting fermentation gases escape while keeping dust and flies out. With handles on the sides and 25.4 cm total height, it fits in most cellars and cold rooms.
Use 2% salt of the cabbage weight, that is 20 grams per kg of shredded cabbage. Knead the cabbage until it releases liquid, pack it down hard in the crock and place a small plate with a weight on top, so all the cabbage sits below the brine. Cabbage above the surface is what causes mould.
Features
- Even fermentation: Thick stoneware walls dampen temperature swings, and even temperature gives even souring.
- Neutral material: Glazed, vitrified stoneware absorbs no taste, smell or colour from the contents.
- More than fermentation: Works just as well for lard, pickling and storing preserves, the way crocks were always used.
How to use
- Wash the crock in hot water and let it dry completely before use.
- Fill it with shredded cabbage and 2% salt, or cucumbers in brine, and pack the contents down well.
- Weigh the contents down so everything sits below the liquid, and rest the lid loosely on top.
- Leave the crock at room temperature for about 7 days, taste, then move it somewhere cool for storage.
Specifications
| Product | Stoneware crock with lid |
| Brand | Browin |
| Capacity | 4.5 litres |
| Material | Vitrified stoneware with glaze |
| Internal diameter | 15.3 cm |
| External diameter | 17.2 cm (24.5 cm across the handles) |
| Height | 20.4 cm without lid, 25.4 cm with lid |
| Weight | 3.56 kg |
| Item number | 771306 |
FAQ Frequently asked questions
How much salt for sauerkraut?
2% of the cabbage weight, that is 20 grams of salt per kg of shredded cabbage. Use salt without iodine and anti-caking agents, and knead the cabbage until it releases enough liquid to cover itself.
Do I need a water seal on the crock?
No. The lid rests loosely on top and lets the fermentation gases out by itself. What matters is that all the contents sit pressed below the brine surface, use a small plate with a weight on top.
How long does the fermentation take?
After about 7 days at room temperature, the sauerkraut has a clearly tangy taste. Taste along the way, and move the crock somewhere cool when you are happy, that slows the fermentation and the cabbage keeps for weeks and months.
What else can the crock be used for?
Rendering lard, pickling cucumbers and storing homemade preserves. The stoneware absorbs no taste or smell, so the crock can hold sauerkraut one season and lard the next.
