Pacific Merchants 10L Pickle Crock + Giveaway

June 3, 2014

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 thoughts on "Pacific Merchants 10L Pickle Crock + Giveaway"

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

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

  • 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!

  • 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!

  • 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!

  • 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!

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

  • 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!

  • 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!

  • 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!

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

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

  • 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!

  • 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!

  • 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

  • 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! 🙂

  • 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!

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

  • 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!

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

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

  • 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.

  • 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 🙂

  • 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.

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

  • 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!

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

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

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

  • 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.

  • I haven’t tried fermenting yet but I’m anxious to get started this summer.
    Looking forward to fermented pickles and kimchi.

  • I regularly make kefir, but my sauerkraut experiments have been miserable failures. I am still interested in learning to do it, but haven’t succeeded yet. 🙂

  • I have always wanted to try fermenting pickles but haven’t managed to get around to it yet.

  • Have not really tried much in the way of fermentation yet, only pickling. I am waiting for my cabbage crops and have been trying to find the proper vessel. That crock looks like a perfect way to start!!!

  • I made yogurt many years ago & have made sourdough starter for baking but nothing past that. Would love to try my hand at more, though.

  • I have made sauerkraut once before in a mason jar, but we have a full row of cabbages planted this year and I plan to make lots this year. A crock would be perfect!

  • Last year was my first attempt at pickles. The quick pickles from this site were a HUGE hit at the reunion last summer and I followed the Mrs Wages package for B&B pickles that were also very good.
    This year I will experiment even more. Not only brine, but fermented, too..

  • Milk kefir is my only regular ferment. I am trying to make a ginger bug (for ginger ale), but I keep killing it. Fermenting food scares me – but I am determined.

  • I haven’t had much experience with fermenting, but my Mom used to regularly make 7 day pickles, which used some kind of a fermenting process. I tried it once, and it didn’t go so well…

  • I’ve fermented sauerkraut, kombucha, kefir and most recently I’ve been fermenting my chickens feed. First group of broilers I’ve ever raised and those 15 little goobers are getting their feed fermented! Here’s hoping that we’ll love the meat we’ll get in about 3 weeks. I’ve never tried pickles fermented, just always can them up…sometime I’ll give it a try!

  • Great crock! All the ones I have are huge and not conducive to making kraut without watching it daily. I’ve done it several times on my counter where I can keep an eye on it. I usually use the bag of water technique to keep the cabbage under the water. The times I tried that got away from me ended up being mush. I sort of need the set it and forget it type of things due to my schedule. There is nothing like good fermented foods, however. I have made kraut with all kinds of vegetables and they were all great. I LOVE home fermented pickles. One of my fondest memories is going to my grandmother’s, pushing up my sleeve and reaching down in the crock to rescue a crunchy sour pickle. I think I’m inspired again.

  • we’ve made kraut and kimchi, but it’s not part of our regular routine yet. a gorgeous crock sure would help. thanks for the giveaway!

  • I’m a novice at fermenting, but a beautiful new crock might tempt me to try a batch of sauerkraut!

  • I tried one batch of fermented pickles and wasn’t sure I did it right. I think I might have just needed to skim it more. I ended up composting it, but I’m wanting to try again this year.

  • We’ve stuck with making dairy products. So we’ve made cheese and yogurt, but not much else. I keep trying pickles and I like about 1/2 of them, but then I go for weeks not liking any. I did like some sauerkraut about 8 years ago at an Octoberfest, but I haven’t been able to find any since then. Maybe making my own would change my mind?

  • I have a quart of homemade kimchi in my fridge right now, made some kimchi pancakes with it last night. Would like to try making sauerkraut.

  • My aunt would make sauerkraut in a simple crock. With a plate and rock to weight it down. It was better than any store bought kraut. I have always wanted to try my hand at it. With a crock designed for that purpose I would. Getting one is on my wish list.

  • I haven’t fermented anything yet – but use canned (jarred!) sauerkraut when I cook pork chops in the crockpot…. I love to experiment with cooking though!

  • I’ve made kraut and fermented hot sauce for years, but always in cloth covered jars or fido jars, always wanted to have a crock made for the purpose!

  • I could make my own sauerkraut, that’s awesome! Finally something else to do with all the cabbage I’m growing out back!

  • I have fermented pickles in open crocks. Wuld love the fermentation crock but always seemed expensive for the amount I have tried.

  • I have recently begun fermenting – some red cabbage kraut, some cabbage, carrot and daikon. Would love to have this beautiful crock to make even more kraut!!

  • I have only made pickles in jars, mason that is. Lllllllllooovveee sauerkraut and this would be a great thing to make a home.

  • I am currently reading The Art of Fermentation by Sandor Katz and I am in love with it! Currently, I have some rutabaga and chard stems fermenting away, and I’m planning to do some kraut later in the week. When I get my Farmcurious fermenting caps from Kickstarter, I’m going to finally attempt kombucha. Basically, I’m a little fermentation obsessed!

  • I like sauerkraut. I like the idea of fermentation. But I would need a crock like this to get me to try it on my own.

  • I currently am working on tring to build my own SCOBY for kombucha brewing (don’t know if that strictly counts in the fermentation books), and I’ve grown my own sourdough for years!

    I’ve made sauerkraut and pickles before in mason jars and had some limited success. I’d love to have a dedicated fermenting crock to try all kinds of new things!!

  • Oh my! I’d love to win this!

    I started fermenting vegetables this past winter. I don’t know what I was so scared of before – but it is something I love – both the process and the finished product. There’s something so satisfying about making something and then having to wait for it to be consumed. I’ve made sauerkraut, carrots with daikon radish and ginger, carrots and ginger, and kimchi. I’ve made several batches of each, the kimchi is my favorite, and the carrots are my husband’s favorite.

  • I have never made sauerkraut ir anything fermented before but with that crock it would be foolproof

  • The only thing I’ve fermented successfully is yogurt! I’m excited to try kimchi and sourdough though.

  • Growing up, a neighbor used to make big batches of sauerkraut that gave the street quite an aroma for a few days, so I’ve never been a fan. But, now that I see the variety of fermented foods that can be made, I’m intrigued (but, I’d leave the task of fermenting up to my friend, since she is a big fan of fermented foods!).

  • I’ve only just started fermenting. We had a kefir culture and a sourdough culture going last fall, but they both died in winter, regardless of our house staying at pretty consistent temperatures. I want to get in the yogurt making habit. I did do a little with cultured butter a while back but I’m totally out of the butter-making habit these days.

  • Have made many jars of kraut and pickles,always in a stone jar.My generation was raised up on canning and preserving our home grow fruits and veggies.Good to see other people interested in this .

  • We have in the past made sauerkraut in a crock but it kept getting moldy, no idea why! Recently I’ve been making lacto-fermented salsa which we LOVE!

  • As a little girl, I used to help my grandma make pickles in a giant crock. This 10L one looks a little more reasonable. 🙂