Pacific Merchants 10L Pickle Crock + Giveaway

pickling crock square

I made my first batch of sauerkraut in the fall of 2008 (in fact, that single jar of kraut was the first thing I ever wrote about here on Food in Jars). Since then, I’ve done a goodly amount of fermentation, from kosher dill pickles to kombucha to kimchi.

In all the years that I’ve been letting various fruits and vegetables gently bubble away in my kitchen, my vessel of choice has been a wide mouth jar (either a quart or a half gallon, depending on the volume I’m making). And while these jars have served me admirably, there was part of me that always wanted to try out a dedicated pickling crock.

crock overhead

So, when a rep from Pacific Merchants got in touch and asked if I’d be interested in trying out their 10L fermentation crock, I said yes.

It is a lovely crock, with thick walls, stone weights, and a gutter that you fill with water for an airtight seal. This crock, along will all the other stoneware vessels that Pacific Merchants sells, was made in Boleslawiec, Poland.

pickling crock open

You can use crocks like this one for all manner of ferments and I’m planning to christen it with a batch of sauerkraut. I’d intended to start a batch in it before this post, but I head out of town next week for nearly three weeks on the road and Scott asked that I not make him responsible for a large-scale ferment. I thought it was a fair request and so will start a batch (with step-by-step pictures for you all) when I get back in July.

pickle weights

Now, for the giveaway. The nice folks at Pacific Merchants are offering one lucky Food in Jars winner a $100 gift card for their website. What’s more, they’re also offering a discount code for their website. It’s good now through June 16. Just type in “foodinjars15″ at check out for 15% off your order.

Here’s how to enter the giveaway:

  1. Leave a comment on this post and tell me about your fermentation habits. Do you make your own lacto-fermented pickles? Do you have a jar of kimchi in the kitchen right now? Or is your only contact with a fermented vegetable is the tray of warm sauerkraut designed to top hot dogs at the ball park?
  2. Comments will close at 11:59 pm on Saturday, June 7, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, June 8, 2014
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Pacific Merchants sent me the 10L fermentation crock, along with a pair of 1L Kilner jars, for photography and review purposes. They are also providing the giveaway unit. They have not compensated me beyond that to write this post and all opinions remain my own. 

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682 Responses to Pacific Merchants 10L Pickle Crock + Giveaway

  1. 651
    Lia Woo says:

    I love lactofermenting! All I have and use right now are mason jars leftover from canning. I have a batch of lactofermented carrot spears with garlic and coriander that is finished and in the fridge at the moment….my favorite that I’ve done was red beet cubes with fresh cranberries, clove, and dill! Crazy experiments can lead to tasty results! Kimchi is usually done in one of my big glass baking prep bowls with a plate on top weighted down with a 1/2 gallon jar filled with water. I’ve eyed these crocks for awhile now and oh how I’d love one! I’ve watched a documentary of miso making in Japan with these huge earthenware crocks like these that are sunk into the ground while the miso ferments….so amazing!

  2. 652
    Sandi Garcia says:

    So far I’ve made lacto-fermented pickles and Sauer Radish (similar to sauer kraut, but with a little more bite). OH! And fermented hot sauce. Looking forward to trying sauer kraut this fall!

  3. 653
    Melissa says:

    I haven’t actually fermented anything, yet. I’ve helped my mother make pickles. I’ve been meaning to try some different ones as a lot of my friends love fermented things. (I’m big on food gifts.)

  4. 654
    Rachel L says:

    I’m just learning about fermentation. I would love to try sauerkraut!

  5. 655
    Sandra says:

    Just pickles for me, but really want to expand my repertoire and try new things

  6. 656
    Le says:

    Have not tried any myself. My grandmother used to make saurkraut when I was a girl. I am up for the challenge!

  7. 657
    Deanna Witherite says:

    I’ve only done pickled so far but I really want to try sauerkraut!

  8. 658
    Julia says:

    So far the only fermenting I’ve done has been beer, but I am hoping to do some pickling this summer!

  9. 659
    Jason says:

    So far the only fermentation I have done is making homemade vinegar. I would like to make sauerkraut at some point.

  10. 660
    shana says:

    I make dill pickles by the jar, Virginia Chunk sweet pickles by the crock. I have made sauerkraut, but it was many years ago. I do have a recipe my Grandmother gave me to make it by the jar, but haven’t made any with it yet.

  11. 661
    lisa hearley says:

    I would love to try fermenting since I have over 30 pickle plants

  12. 662
    Vanessa Kennedy says:

    This is my first season fermenting. I am starting my 3rd batch of sauerkraut and fine tuning my recipe.

  13. 663
    Susan says:

    would love to start ferment again… thanks for wonderful articles enjoy reading…

  14. 664
    Aimee says:

    I make sauerkraut in the tradition of my greasy-grandmother (but in jars, I’ve been told she used a barrel)!

  15. 665
    Mary Thomas says:

    My gramma’s pickle recipe…..she had a crock that she used and I have always been scared to try to make them in anything else. Don’t know if it would work, so that is what I would make :)

  16. 666
    Kurt says:

    I am excited about making my own sauerkraut some day. My own experience with fermentation has been accidental thus far, so doing it purposefully would be fairly awesome!

  17. 667
    Megan says:

    I just took an apple cider making class and it’s bubbling away!

  18. 668
    Marie K says:

    I actually have a batch of sauerkraut fermenting as we speak. I no longer purchase it, I make it myself. Much better and cheaper.

  19. 669
    Sandra says:

    My first experience was during a very queasy pregnancy. I was six months pregnant and my in-laws were making kraut in the basement where me and my husband were staying as the house we were renting was having issues with the heat. The didn’t tell me they were turning the kraut. I was so sick to begin with and then that smell hit me when I came down to go to bed. Must have been a good thing as my daughter loves the stuff. My in-laws won’t let me have their crock and the jar method has not worked for me. So a crock of my own would be nice as well as something I can pass on to my daughter (hopefully she won’t have the same problem when she grows up and has kids and we are making kraut).

  20. 670
    Greta says:

    Love pickles but I tend to make freezer rather than fermented. I would love to expand my horizons and learn how this summer!

  21. 671
    Noella Rhone says:

    Have never fermented but would love to make my own sauerkraut! Since retiring last year, I’ve been grinding my own sausages and ground beef. I’ve also started canning a little! Homemade sauerkraut sounds wonderful!

  22. 672
    helen says:

    I have a jar of beet kvass on the counter. I would love to go past just kombucha, and kefir. Thank you for the opportunity. :)

  23. 673
    Roxane Caires says:

    I love fermented foods! there is always a jar of kimchi in the fridge, and i’ve been gearing up to start making it on my own.

  24. 674
    Cheri M says:

    I have never ferminted anything (purposely). But I would like to try pickles and sauerkraut.

  25. 675
    Nichole says:

    I ferment my own kraut! I have try a few different ways but my favorite is with some carrots, onions and apples added to the cabbage and Celtic sea salt

  26. 676
    Janet says:

    I tried sauerkraut in the jars and first time did nit ferment properly, next time I tried it it spoiled. Have always wanted to try it in a crock, but have never gotten around to purchasing one. Would love to try it this year!

  27. 677
    catherine says:

    i make sauerkraut and last summer lots of fermented dills… yum yum yum.

  28. 678
    Ann says:

    I enjoy fermented goodies but have yet to make my own. I would be happy to stew homemade kraut in something beautiful and practical like this.

  29. 679

    I have been dying to make some sauerkraut in our new house – and this crook looks like the perfect inspiration. Thank you!

  30. 680
    Schirin says:

    Always have a jar o’ kimchi in the fridge, an more often than not some kraut. Ginger bugs and other fabulous ferments are in the works… Thank you!