Artfully crafted, purposefully designed and made by skilled artisans in Poland. This 5L - 1.3 gallon fermentation pot has been designed with a water sealable lid which allows fermenting gases to escape while sealing out oxygen which can cause an undesirable Kahm yeast to form during fermentation. Perfect for making nutritious sauerkraut and kimchi along with fermenting a wide variety of healthy vegetables including cabbage, onions, beans, peppers, squash, cucumbers, carrots, pumpkin and much more. TSM fermentation pots are lead and cadmium free. Stone weights are sold separately.
- Ceramic Glaze is fired to temperatures over 2000Â°F, Lead and Cadmium free
- Unique water-fill-top encourages natural fermentation prevents mold growth
- Excellent for fermenting vegetables and pickling
- Handcrafted in Poland
- Includes instruction manual
- Product Dimensions: 9.8 x 9.8 x 12.6 inches ; 13.2 pounds
- Shipping Weight: 15 pounds
- Shipping: This item is also available for shipping to select countries outside the U.S.
- Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
- ASIN: B0065NRVV2
- Item model number: 31009
Average Customer Review (157 customer reviews)
5 Liter Fermentation Pot from Amazon.com, By J. Zimny 'Joeyz51'
June 3, 2012
This holds a lot of Kimchi and I plan to make more over the years. I like it's capacity. The only problem is finding weights for it. The weights ensure that the food is flattened and all the fermentation gets through the food. I have read the weights that are sold online aren't heavy enough, so I may have to look elsewhere or just buy double what I need.
Fermentation Success!, By William Durham
December 10, 2012
I've fermented in buckets and jars before and, admittedly, this pot goes above and beyond what you really need. But it does an absolutely fabulous job. Way less loss from scum on the top/etc. Makes perfect sauerkraut everytime. I've also made good pickles and hot sauce. While it was a little pricy, I don't regret the money!
Mmmm..Sauerkraut!, By John Wall 'J.W.'
July 13, 2012
We finally felt courageous enough to start a batch of Sauerkraut and after just ten days it was delicious and ready to be eaten. Since then we have been having at it and it just seems to get better. The procedure is extremely easy and the kraut never got moldy. We never got the weighing stones with the pot so we just went down to the beach and picked up a heavy large rock to place on top of the cabbage. We're keeping it on there as the fermentation goes.If you're interested in making your own fermented foods, I can only recommend this fermentation crock!