Longing for a mini fermenting crock to call your own? Read on to learn about a charming little fermentation vessel and enter for a chance to win one as well! (This is a sponsored post!)
When it comes to fermenting, small batch is the name of my game. As much as I admire the folks who make sauerkraut 25 pounds of cabbage at a time, my space constraints mean that my very largest batches of kraut, kimchi, or brined dilly beans top out at no more than five pounds of total ingredients (and often, much less than that!).
Over the years, this small batch approach has meant that mason jars have been my vessel of choice for fermentation. I do have a 10L crock that I was given years ago, but it’s just too darn big for my workflow (it sits next to my desk and holds my collection of airlocks and jar-sized pickle weights).
Still, I’ve often gazed upon the various large pickle crocks out there with a good deal of envy, wishing that there was one that would work for my small batch life. Amazingly, the folks at Raw Rutes sensed that I was pining for a petite pickling crock and created one (okay, so they didn’t make it just for me. But it’s the perfect size and is so adorable that it feels like the answer to my wish!).
The Raw Rutes Yaozu fermenting crock is small enough to fit on the counter of even the smallest kitchens. Made from natural clay and finished with food-safe white glaze, this little crock feels solid and is easy to use. It comes with a pair of clay weights and a built-in water channel (which means you don’t have to mess around with airlocks).
Best of all, this crocks holds the perfect amount for my household. When the fermentation phase is done, you’ve got between one and two quarts of tasty kraut, kosher dills, or sauerruben to decant into jars, tuck into the fridge, and fork up alongside any number of sandwiches, salads, and soups. As you can see in the picture below, it’s actually not even that much bigger than a quart jar!
At this point, you’re probably thinking, “This all sounds great, Marisa. But how do I get my hands on one of these sweet mini crocks?” You could either head over to the Raw Rutes website and get your order in before the rush. OR, you can take your chances and try to win one of two crocks I’m giving away this week!
Use the widget below to enter the blog giveaway and then head over to Instagram to enter the second giveaway I’m hosting over there. So many chances to win!
Disclosure: This is a sponsored post. The folks at Raw Rutes have compensated me for my time and efforts. However, I only accept sponsored posts from businesses that jive with the mission of Food in Jars (to educate and inspire people to pickle, preserve, and cook from scratch) and Raw Rutes is most decidedly in line with that mission. The thoughts and opinions expressed here are honest and entirely my own.
I would join the sauerkraut brigade.
My husband would be very pleased if I made Kraut!
I’ve been wanting to make some carrot and cabbage kraut!
Kimchi or sauerkraut!
I would love a new adventure and try pickles!
The first thing I’d make is either sauerkraut or kimchi! 🙂
The sunchokes I want to try fermenting.
OMG! I.d love to make some kraut w jalapeños in there! Actually, I.d be a fermenting maniac.
Choose me, choose,me!
I’d love to learn! And yummy stuff will happen!
I know it may be boring but I would definitely make some sauerkraut.
I’ve made kraut every winter for years. But making 5 gallons at a whack is a bit much now. I’d love to give this cute lil’ crock a try.
Pickles, pickles and more pickles!
Nice counter top size. Good for garlic, too.
I want to make kraut!
This is so cute! And I have a friend with a ‘small’ crock that we decided to fill with sauerkraut and then split it. After shredding all the cabbages from my garden we still weren’t even half full. They take so much so this looks WONDERFUL. I’d give the cabbage another chance in it!
I’ve never fermented anything but some gave my son some kimchi and I think it would be fun to try.
fermented carrots – over abundance of carrots right now 🙂
I would try kraut with all the organic fresh cabbage I can get from my csa!
I’m gearing up to make a nukadoko (Japanese rice bran pickle pot) – I’ve been without for a few months now and I’m missing it immensely. This 2L beauty would be absolutely ideal for a 1 person nukadoko! The fermented mix requires some maintenance so the larger pots can become a lot of work. What a beautiful little crock!
I would give it to my husband so he could make his kraut.
I’m a bit nervous about trying fermenting, so I think I’d try pickles first. Then, maybe a cabbage based ferment.
Kimch! And if I don’t win one, I’m ordering one!
definitely kraut! Perfect size for me!
Kimchi kimchi kimchi!! This is fabulous!!
Kimchi! Or maybe I’d try kraut for the first time!
Oh wow, this would be a game-changer for me. I recently stopped eating garlic and thus can only have pickles if I ferment them myself. This crock would definitely take some of the sting out of having to give up my beloved kosher dills…
Sauerkraut of course!
Sauerkraut with fennel seeds. I made it on accident once (using the fennel seeds in place of caraway), and I’m now obsessed.
My experience is limited….. sauerkraut!
I have cabbage from my CSA that really needs to be made into sauerkraut…
I would make sauerkraut!
ALL THE Kimchi!
Shiso kimchi!
I literally just bought weights and vents to make sauerkrat. This would be so much better!
Spicy kimchi!
Sauerkraut!
Kimchi!! thanks.
Kimchi or sauerkraut!
i would try making sauerkraut–i’ve never made it before!
My favorite pineapple tumeric kraut!
I have tried natural fermentation a couple of times with mixed results. I wonder if using a proper vessel would up the success chances.
Huzzah for beautiful and functional objects!
I missed playing around with fermentation this year, but having fermented cukes in the fridge next year would be a dream!
ooh, in something this large, maybe whole cuke pickles!
I would make sauerkraut!
This time of year it would be ‘kraut.
This looks perfect! I need more kraut in my life!
KIMCHI!
I would make sauerkraut, I have always wanted to make it.
A little unusual but I would probably bust out some beet kvass first and foremost! The ruby color against that white crock would just be too beautiful to pass up!