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 been making my own sauerkraut for years and have made kimchi a couple of times. I’ve always used a food safe bucket from the deli counter at my local grocery store. This crock would really step up my operation!

  • I must admit to a fear of fermentation! I think about it – I know it’s not that difficult – I WANT to do it, but I shy away from it in the end. This may be the year! (maybe).

  • I’ve never pickled before! I’m slowly but surely making my way (one or two recipes a summer!) into food preservation. Last year was peach jam, this year, so far, I’ve made pickled asparagus!

  • My gateway drug was fermented sour pickles – now I ferment cukes, sauerkraut, kimchi, and hot sauce, and I have a stack of recipes I’m hoping to tackle next….

  • I make batches of baechu-kimchi (napa cabbage) and kkakdugi (daikon radish kimchi) each month, and they disappear quickly.

  • Fermenting is on my list of things to learn, along with canning (did a few jars of tomatoes last year) . Hoping to do kraut –fresh is SO much better than canned, and kimchi and pickles and………..would love to start with the right container. Thanks for the opportunity.

  • I tried some kimchi in a glass jar last month. It was great and I even fried it with ham from the berkshire hogs I raise here on the farm. I am getting into fermentation and would love to have this crock amongst my other canning, and food preparation tools.

  • Made my first batch of sauerkraut last fall and it was awesome. I’m looking forward to doing more this year. I’m hoping to branch out into other fermented pickles.

  • I am OBSESSED with these!!!
    So beautiful! I’ve been making lots of lacto-fermented vegetables. Grated carrot with lots of ginger and garlic has been my favorite so far.

  • I haven’t fermented any food yet, but we make kombucha! I’m currently trying to get into your pickles class at the Botanic Gardens in DC as well!

  • Started fermenting last year, I’m SO hooked! …and missing my NY sour pickles that we enjoyed until ere was two feet of snow on the ground.

  • I tried intentional fermentation for the first time last summer. But with two weddings (daughters) and my typical “out of sight, out of mind” I forgot them in the cabinet in the garage. When I got back to them, I decided I didn’t want to put my family at risk for some dicey looking food. But with this crock, I’d keep it all going in the kitchen and might remember it this time!

  • The closest we come is when my son makes homemade pickles each summer from his garden –
    great giveaway!

  • I use to help my grandmother make pickles – we would do blue, purple, all sort of colors. I have been thinking of doing the same with my kids. But for now all I have is sauerkraut in the fridge…the bagged kind 🙂 Thank you for the wonderful giveaway.
    fairyfractal at gmail dot com

  • I have made my own saukraut, a recipe that I found on this website! I think I added a little too much salt, but I was afraid of it not working properly… I would absolutely love to try more fermenting, and intend to once all my cucumbers come in!

  • I make about 40 lbs of sauerkraut each fall. I would love to make Kimchee, but would like to can it….

  • I attempted to ferment my first batch of sauerkraut last year, but it was so salty that it was inedible. It was such a disappointment that I was hesitant to try again. Now, enough time has passed that I’m ready to give it another go. We love sauerkraut, and I hate to buy it pre-packaged when I know it can be made at home!

  • I made the best tasting large batch of sauerkraut EVER! I decided to let it sit for 2 more days before canning…and it had mold. I had to throw it away. I was heartbroken. The reason why? I didn’t have a proper crock! I’m SO excited about this giveaway!

  • My experience with fermenting is making apple cider vinegar, as well as homemade yogurt and sour cream. I’m currently experimenting with making wine & rice vinegars, hopefully they’ll be finished soon. This summer I plan to make fermented kosher dill pickles when my pickling cucumbers come in. I’m very excited about it!

  • My family has experienced a lot of fermented food, but unfortunately, non of them have been on purpose. I have a really good friend that makes kimchee, and we are a proud family of German heritage that LOVES us some kraut. I have expanded my independence from processed and purchased foods within the last few years, but mostly I have pickled and preserved. I have never met a kitchen gadget I haven’t enjoyed. I love experimenting with new foods and preservation methods. Thanks for the opportunity.

  • Looking forward to making sauerkraut like my grandma used to make. Unfortunately her crock is no longer in the family. Hope to start a new crock tradition in my own family. Thanks for the give a way opportunity.

  • I have a jar of kimchi I always enjoying making and then savoring for months. Such a simple addition to many meals.

  • Those are lovely crocks! I use half gallon mason jars for sauerkraut and pickles. Most I’m successful. A few times mold took over. Crocks are definitely on the list.

  • I make lacto-fermented pickles and other veggies, many types of kraut and make fermented ginger ale. I am teaching a fermentation class this Saturday.

  • Mmmm fermentation…. I have only recently begun experimenting with fermentation. As of late I made a watermelon radish and bok choy kimchi (still have a quart in the fridge), planning on playing with slaws and krauts this summer!

  • I was inspired over April vacation to make my first ever batch of simple pickled vegetables in the refrigerator. Onions, celery, carrots, and leeks in a lovely mixed vinegar sauce with spices heated and then poured into jar with more water added. It was perfect. I love eating them with freshly caught trout. YUM!

  • I’m just learning about fermentation, and until recently had only ever made refrigerator pickles. I’ve tried a couple batches of sauerkraut in quart jars this year, but I’ve been exploring getting a real crock, too.

  • I must admit I am so new I wouldn’t know what to do which is why I was searching google and ran across your blog. My friend made and gave me some fermented pickles and I am in love and am on a quest to make my own.

  • A few moves ago my husband had built me a wonderful raised bed garden – 3 feet wide and 40 feet long. I grew and canned all the tomatoes we needed every year. I also grew and fermented cabbage for sauerkraut.

    But then we moved to an area of Florida where the soil was pretty much straight sand and nothing grew. Who woulda thunk it, right? But anyway, we’re now in a spot with workable soil and I’m trying to get back into the canning, fermenting and otherwise preserving groove. In fact, I just planted some pickling cucumbers and would love to use this crock on ’em.

  • I have absolutely zero experience with fermentation – unless you count one aborted effort at beer brewing and one actually successful experiment with brewed soda – but it’s something I’ve had on my “to learn” list for a while. The cucumbers from my garden would make a great start for fermented pickles.

  • I have made pickles for the past several years, and last year was the first time that I grew enough cucumbers to do pickles all from my own homegrown cukes! It was very exciting. I’ve also done sauerkraut the past couple of years, fermenting in mason jars. A crock would be amazing, though!

  • This beautiful and functional fermenting crock. would make a great addition to canner’s kitchen.

  • This is the year! I have been looking for a crock and am going to do pickles and sauerkraut. Pretty excited. Thanks for the giveaway!

  • Whoa! My goodness.

    2 Christmas holidays ago I asked for a canning pot and book on fermentation… this year, I’m supposed to pick out a crock for kraut and fermented pickles (but it’s June, and I haven’t picked one out).

    I don’t have a lot of “hands on” cooking time anymore, and these are always fun and interesting science experiments. So far, I have kombucha, kraut, and kimchi running (perhaps I’m limited to fermentations that start with a K – is Kolsch next?). I recently participated in a charity auction, and auctioned off classes for each of these to coworkers.

    I’m so ready for what’s next!

  • I recently received my first cookbook on fermentation and have been looking at crocks so that I can get the process started. I would have to start with kraut – one of my favorites!

  • I’d love to try fermenting – sauerkraut, kimchi, bring it on! (a nifty jar like this would be inspiring!)

  • I’ve started making my own sauerkraut in mason jars recently. Sooo much better than store bought fake-kraut

  • I just started canning and haven’t tried pickling yet, but it’s on my list of things to learn!

  • Just made your kimchi recipe last week and I’m still trying it out on different things. That’s a lovely crock.

  • This will be my first year experimenting with fermenting, and I can not wait! I plan on making Kimchi, Sour Pickles, and Sour Kraut. This crock would be perfect to help start my fermenting adventures.

  • I am working on getting away from store bought edible and cleaning products. I have made refrigerated pickles in the past but thanks to the wonderful people of the blogging community I have found so many wonderful recipes, tips and techniques that trying my hand a fermenting veggies wouldn’t be such an intimidating process, with the Pacific Merchants 10L Pickle Crock the process would be less intimidating and more satisfying. Just looking at the Pacific Merchants 10L Pickle Crock knowing that natural magic is happening just under that cover that will put a smile on my family’s faces when they eat the finished product, I just thought about maybe sneaking in a science lesson in on my 8 year old son on chemical reactions. It wouldn’t be as fun as the baking soda and vinegar chemical reaction but it sure would taste much better.

  • I have made several batches of kimchi and attempted some sauerkraut (which was less that stellar. I think that having the proper vessel would help that process to succeed.

  • I’ve not fermented anything… yet. I would LOVE to try to make our own pickles though. We try to make a lot of things from scratch, and I have been eyeing pickling jars. I didn’t even know someone actually made them still. I’m kicking myself for not realizing what an awesome opportunity I had to learn more from my Grandma who pickled and preserved like no one’s business.

  • I made a crock of Saur Kraut 2 years ago and it was so good! And I would Love to make some more. Winning this would so help me be ready this fall!

  • I’ve been afraid to try fermenting as a food preservation technique, but then again, I remember when I was afraid of water bath canning and pressure canning too! Would love to try another method.

  • Aloha! My fermentation habits have been mostly confined to pickles, which I LOVE! But my husband and I want to expand our horizons, so he has planted cabbages for us to make our first batch of sauerkraut because homemade is just so much better!

  • I’ve been following the blog for about a month – what a great way to prompt unlurking! I’ve done lactofermenting for about five years, but a pretty narrow range of stuff – sauerkraut and kimchi, a batch of peperoncini last year, a few batches of fermented dill pickles. I’m inspired by my best friend, Andi at Green Basket, who does a lot more variety of fermenting than I do at a much higher level, and I’m going to try to do more stuff this year.

  • I have just last month tried my first kraut and am soon to try kimchi. I would love to try a crock since I also have used wide mouth canning jars

  • I tried fermenting for the first time Summer 2013. It was interesting and a bit frustrating at times! I think I will need to invest in the weights to continue using the crock I have now. So this crock would be a welcome addition to my preservation/fermentation plans!

  • My first taste of something fermented that I loved should have scared me away from all things fermented, but it has just left me wanting more. It all started while I was living in Maui and I went with a friend to visit her Grandma. She sent us to the side of the house to dig up (yes I said DIG UP) a crock that was buried containing kimchi. But this was the most amazing thing I could remember eating. It was amazing. Just goes to show you that no matter where you’re from Grandma always makes it best. I keep thinking I’ll try “planting” some kimchi but I’m pretty sure my landlord would wonder what the heck I was doing and if I was nuts.

  • I live in an apartment with a small (2nd story) balcony, and this is the first year I’ve tried growing cucumbers out there. I was a little nervous at first, but now the biggest problem is that they may overflow the porch and start growing over the sides!

    I’ve harvested 3 already, but there are tons more getting ready to come off the vines. I am getting ready to try my hand at pickling, using good old quart jars, but, wow, the idea of a beautiful piece of crockery would surely help set my mind at ease.

  • I would love to learn how to make kimchi and sauerkraut. I love this site and have the first book. You have inspired me to start canning again. We have enjoyed canned peaches, apple pie filling and tomato juice all winter. Can’t wait till I start it all over again!

  • I like to keep some sauerkraut and yogurt going. I would love to start lacto fermenting pickles and carrots.

  • I love to make fridge pickles that start on the counter for a day before going into the fridge to finish. I add lots of garlic, peppercorns, red pepper flakes and dill, of course! I have also made canned pickles, but the fridge ones are my fav. Thanks for a great giveaway. Can’t wait to see your posts about the sauerkraut.

  • I’ve tried fermenting a couple times, but never quite got the hang of it (peppers that fell victim to mold and neglect, sauerkraut that didn’t quite make it, etc). Would like to try gain with some better equipment.

  • I have never tried fermenting as of yet but I am so eager to learn and try out some foods. Especially pickles and Cabbage!

  • What a beautiful crock! I would love to try fermenting. So far the only thing I have fermented was apple cider that turned to hard cider and then to vinegar. And then exploded. So, yes, some tutorials are in order!

  • I have always done fermenting similarly to how you’ve done it. I have mason jars that have been used for it, in fact I have sauerkraut and kimchi in the fridge at the moment. I would love the crock to try fermented cucumber pickles and a few other veggies.

  • I haven’t tried fermenting yet because I always felt I lacked an adequate vessel. I live in the South where things get quite warm during the season I’d be thinking about preserving, so I’ve been scared to try fermenting without the right tools. Wait! I did make short-brew mead last fall. Almost forgot about it! And I make bread from an overnight starter quite often, and that oughta count for something, right?

  • Wow – my husband would love to get another crock! We just got our first fermentation crock recently and he’s excited to do cycles of pickles once our garden takes off. Currently we love kombucha – we drink it constantly and love trying new flavorings. 🙂

  • I made some saurkraut once, but was too scared to really enjoy it. That was quite a while ago, before I became much more DIY about my food. I would love to try true fermented pickles! I am growing some persian cucumbers in the garden right now hoping I can make them into real deal pickles.

  • I’ve been making my sauerkraut and other ferments in jars for years. I use the old fashioned bail jars since they seem to “burp” as the fermenting progresses, but I’ve used large glass pickle jars as well. I’ve got a nice batch of kimchi in the eating rotation as I write this. But I’ve been coveting this very crock for a long time and would love to win it here! This summer I hope to experiment with fermenting other vegetables from the garden. Fingers crossed I’ll be using this crock. Thanks for the opportunity.

  • I have made my own sauerkraut for years and almost always have a jar in the refrigerator. Kimchi seems to be an every other year effort, but it is definitely worth it.

  • I have no habits as of yet, but I’d be able to develop some with this jar. In terms of loving sauerkraut, pickles, and all things vinegary good, I am an expert. I’d love to move from canning kosher dills to fermenting my favorite half sours.

  • Oh my goodness, I so want to begin cultured foods. I’ve made kombuchu for quite a while and my
    Dad gave me my grandmothers gigantic crock that she fermented sauerkraut in. However, its many gallons and a little intimidating for starters. Thank you for guidance on your blog! I anxiously await your guidance on sauerkraut. and for introducing a company to us for supplies. Thanks so very much.

  • I was raised with pickles and sauerkraut, but after gaining a daughter (as an exchange student) from South Korea, Kimchi and all other manner of fermented foods have taken on a new allure! How amazing would a jar that size be!?!

  • My first attempt in fermentation, I tried to make half sour pickles…it didn’t work. I’ve been eyeing the kimchi recipes I have seen recently, but haven’t felt brave enough to try again after the pickle debacle.

  • My grandma has a pickle pot just like the one featured, and makes the best polish pickles! I’m trying my hand at making my own this year and would love to have a similar pot!

  • We’re working on finishing a quart of sauerkraut this week in preparation for moving, but I’ve also tried half sours using cherry leaves for the tannin. Too bad the pickles didn’t turn out because I couldn’t keep them submerged because the first tastes of them were wonderful! Having a real crock would make pickles super easy!

  • Kraut, kimchi, kombucha… dosa, injera… turnips, carrots, beets, parsnips, apples, eggs… there’s not too much I won’t try! Please please pick my comment so I can try this crock! 🙂

  • LOVE to ferment… have an almost contest batch of sauerkraut going and fermented pickles for the first time last year. What a beautiful crock!! (swoon).

  • Last year was my first year canning, and making pickles. I made a batch of fermented pickles and your spicy garlic pickles which I learned that I cannot make enough of them to satisfy my families need for good pickles! Fermenting was a great experience. I grew up on my father making crocks of kraut, and due to the quality, became a kraut snob! I want to ferment more foods for the health benefits and flavor.

  • My first sauerkraut was not the best. I like to ferment vegetable mix when the harvest is strong. Carrots zucchini onion and green beans are a good start. I want to try kimchi next..

  • All of my fermentation projects have been unintentional- things I found in the back of the fridge or pantry. My youngest monster loves saurkraut almost as much as I do, so I keep saying that we’ll make some- I just haven’t gotten that far.

  • I also have made lots of regular pickles, but never tried fermenting. This crock would be a lovely way to get into it!

  • I make my own saurkraut and kimchi and pickles (all in my fridge now) and many other ferments (carrots with dill being a favorite). I’ve always made all these in either a recycled gallon honey jar or in mason jars.

    I’d love to give a dedicated pickler a whirl.

    I might buy one even if I don’t win.

  • Sauerkraut, kimchi and dill pickles. I also make peach vinegar with scraps from my peaches in syrup.

  • I haven’t done any fermentation (unless homebrewing beer and mead counts!), but I’d love to give it a try.

  • I have made lacto-fermented beets to great sucess. I tried sauerkraut once, but it got moldy and I got discouraged so I haven’t tried it since. I’d really like to try again sometime.

  • Oh! I am so new to the land of canning, I’m so very interested in learning how to preserve my food and seeing all the tasty combinations!
    Thank you for your posts and books all wonderful stuff!

  • i’ve done a little bit of fermenting. beer and kimchi mostly but i’m still quite firmly in beginner territory.
    i’m actually in the process of cleaning out/setting up a space in my basement for a sort of workshop where things can ferment undisturbed by kitties. i hope to have it ready by fall and this would fit in nicely.