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. 1
    Jessica says:

    I have made yogurt in the crock pot but nothing else yet. Refrigerator pickles don’t count do they? I know this crock would inspire me to do more!

  2. 2
    charj says:

    I bought some Perfect Pickler mason jar lid kits with good intentions of making lacto-fermented beets and sauerkraut but that’s as far as I’ve gotten.

  3. 3
    Darla says:

    I absolutely adore crocks, but haven’t actually fermented anything except bread and butter pickles in my frig. It’s high time I start in style.

  4. 4
    melissa says:

    actually, i just checked “wild fermentation” out from the library a few weeks ago and made my first-ever fermented ginger beer. i’m eager to try water kefir and yogurt as well!

  5. 5
    Erin Brown says:

    I have only had experience with homemade yogurt. This would be amazing!

  6. 6
    Kathy says:

    I’d love to experiment with homemade sauerkraut and kimchee

  7. 7
    Tonia says:

    So beautiful! Yes I have a batch of Kraut bubbling on my counter….pea shoot, chive, radish, cabbage, in a friends borrowed crock. I have just been using ball jars. Would love to upgrade. Thanks for this awesome offer!

  8. 8
    anna wehunt says:

    I have never tried fermentation but would love to learn how to make sauerkraut.

  9. 9
    Zora Strong says:

    I make kimchi with whole cabbages.

  10. 10
    Cass says:

    I have fermented a few different batches/ types of kraut, with carrots, with brussel sprouts. I have fermented 3 BIG batches of hot sauce (that were a huge hit for christmas gifts). I started some kimchi but the heartburn from my current pregnancy led me to give that jar to my brother, so it’s bubbling away on his counter now. I usually use fido jars or old milk bottles with air locks. I’d love to have a crock to work with but it’s been out of the budget so far.

  11. 11
    Leslie says:

    I’m so curious about fermenting even though I’ve never attempted anything other than kefir, which I love.

  12. 12
    Janora Parker says:

    I absolutely love sauerkraut! I remember Mrs. Hill making it in a crock, weighting it down with a plate and then sneaking in for a taste of the yummy goodness…oh my, so many memories, so many years ago!

  13. 13
    PepperReed says:

    LOVE me some pickles! I’ve made both pickles and kraut and am keen to make kimchi, as well. I’ve used 1/2 gallon wide mouth jars, but a crock would be Wonderful!

  14. 14
    Leanna says:

    Water keifer, yogurt, and sauerkraut are on my list. I usually do sauerkraut with my sisters and we slice the cabbage on a meat slicer and do several 5 gallon pails at a time. Nothing like home-made!

  15. 15
    Cheryl Kashuba says:

    I have never done fermenting. I just learned about the health benefits this past year, and I want to try. My son has an autoimmune disease, and I have irritable bowel. I have always been a cook, and we have never eaten a lot of junk or even restaurant food. But this past year, I switched to everything homemade — bread, rolls, got a hand-crank pasta machine for Christmas. Fermentation is next on my list because of the health benefits of eating such food! Really want to try sauerkraut first! Planting cabbages in the autumn so I can make a bunch!

  16. 16
    beth says:

    we usually have kombucha and kefir bubbling away in the kitchen, but occasionally make some fermented pickles.

  17. 17
    Jessica says:

    I do kimchi and sauerkraut each summer, as well as a fermented garlic scape relish. I usually do stuff in glass jars, would love to move up a notch to this crock!

  18. 18
    Tamara says:

    I make yogurt and tried kombucha (not my thing), but want to get into sauerkraut

  19. 19
    amy says:

    My one kraut fermenting experience was a bit of a bust. I thought it would be cool to let it sit on my counter for a week while we were on vacation, since it needed to ferment about a week. Turns out you need to keep an eye on it, otherwise it bubbles out, your cabbage is no longer covered by vinegar, and it turns into rotten cabbage on your counter. No bueno. However, a good tool like this might give me the courage to try again!

  20. 20
    Harvitron says:

    I do indeed have a jar of homemade kimchi in the fridge right now! I just pack it in regular jars, though; I’d love to make it in something as adorable as that fermentation crock!

  21. 21
    petra mayr-brown says:

    I love sauerkraut and would love to make my own!

  22. 22
    Amy says:

    A friend has recently gotten very into fermentation, which has me inspired, but I haven’t tried anything yet.

  23. 23
    Mallory says:

    Beautiful! I have made plenty of sauerkraut and kimchi. Need to try fermented cucumber pickles again, my one attempt went awry.

  24. 24
    iris says:

    I’ve got a 1 gallon jar of kombucha fermenting in the “pantry”, but I’ve and a hankering to try sauerkraut as well. I’ve been using Katz’ “Wild Fermentation” which seemed to imply that you needed a crock, or a jar that you can have plates push down on it. However, your blog post has sent me down a rabbit hole of mason jar-fermented goodies!

  25. 25
    Jo says:

    Fermented pickles all the way. I cannot resist homemade them. They’re phenomenal!

  26. 26
    Elizabeth says:

    I’ve made yogurt and we eat a lot of kimchi, but have yet to make fermented dill pickles.
    This is on my bucket list of food preservation. A crock would be so nice!

  27. 27
    Jon says:

    I have tried lacto-fermented pickles once or twice, but usually I just do the basic sauerkraut on a regular basis. Would love to get a proper crock and make more fermented foods

  28. 28
    Mara says:

    The only thing I’ve fermented is sauerkraut! I’ve been dying for one of these crocks with the weights (I always use a plastic bag with saltwater). It would definitely be a step up for me! 🙂

  29. 29
    Karen P says:

    That is a gorgeous crock! The farm I work at in upstate New York – Hawthorne Valley Farm – makes an awesome line of lacto-fermented products, so I’ve been spoiled and haven’t done any of my own fermenting. This crock would inspire me!

  30. 30
    Robin says:

    I am going to try both sauerkraut and pickles this year. I just need to get a fermenting pot. This one is beautiful.

  31. 31
    Amy says:

    I always have a jar of two of kombucha going in my cupboard. i’ve made refrigerator pickles a few times and would really love to try my hand at sauerkraut if all goes well in the garden this summer. I’ve heard wonderful things about fermenting in crocks and would love to try it!

  32. 32
    Aimee Campbell says:

    I have only recently started studying about fermentation and am going to be buying some ingredients on my next shopping trip!

  33. 33
    Sarah says:

    I have tried pickling, but am dying to make homemade sauerkraut and kimchi!

  34. 34
    Jo says:

    The sauerkraut one! I’m usually too scared to make my own fermented anything…

  35. 35

    I love saurkraut and my grandmother used to make it.. I would love to try my had at it!

  36. 36
    KP says:

    I just put up a jar of pickled asparagus!

  37. 37
    Reba says:

    I just started the whole healthier food ways and would love to give fermentation a try. I just did my 1st batch of pickles and everyone is asking for more.

  38. 38
    norma mccomas says:

    i do sauerkraut and pickles. sometimes some vegies. thank you. 🙂

  39. 39
    Hannah M. says:

    I only recently discovered that I like sauerkraut, so perhaps an attempt at homemade is in order! I’ve always been a bit afraid of lacto-fermenting, though; I’m looking forward to your documenting the process 🙂

  40. 40

    I like to garden, so preserving my harvest is what originally interested me in lacto-fermention. The lacto-fermented item that we make most often in our home is dairy, in the form of yogurt, yet we have also made our own sour cream. In addition to fermented dairy products, I’ve done a bit of experimentation with vegetables such as sauerkraut, kimchee, and ginger carrots. I would like to try fermented dill pickles and fermented dilly beans. I’ve attempted sour dough a few times, sometimes with better results than others. I definitely need to increase my skill there. The other food group that I have experimented with fermentation is beverages such as kefir, kombucha, and yeast based sodas such as rhubarb soda. I generally do my ferments in canning jars, so that limits the quantity that I currently do at any one time.

  41. 41
    Michelle says:

    I’ve just started investigating fermentation… I’ll likely start with pickles – my favorite!

  42. 42
    Allison says:

    I only started really looking at canning last year, and haven’t yet gotten to fermentation, though it is next on my list of food preserving projects to try!

  43. 43
    Four dogs and one quilter says:

    Every year I make fermented garlic half sour pickles. I use wide mouth jars, but would love to have a real fermenting crock.

  44. 44
    Betsy says:

    I love kimchi and would like to try making it one day.

  45. 45
    Terresa D. says:

    I’ve made pickles and sauerkraut in my large crock but this one would be the perfect size!

  46. 46
    Caitlin says:

    Made a batch of fermented pickles last year. Would also love to try making sauerkraut.

  47. 47
    Kerri says:

    My family loves sauerkraut on knockwurst, hot sandwiches and pork chops!!

  48. 48
    Katie says:

    I have a jar of kraut and a jar of pickles fermenting right now! I would love to make bigger batches of kraut!

  49. 49
    Kristi says:

    I have made yogurt. I tried fermented pickles last year, but one popped out so when I opened my bucket I had mold and I tossed. It was end of season so I never got to try again. Looking forward to fermenting lots of things this year.

  50. 50
    jodi m says:

    I have not yet ventured into fermenting, but this is definitely the year!