Giveaway: Raw Rutes Yaozu 2 Liter Fermenting Crock

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!

a Rafflecopter giveaway

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.

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202 responses to “Giveaway: Raw Rutes Yaozu 2 Liter Fermenting Crock”

  1. 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!

  2. I missed playing around with fermentation this year, but having fermented cukes in the fridge next year would be a dream!

  3. I have tried natural fermentation a couple of times with mixed results. I wonder if using a proper vessel would up the success chances.

  4. Sauerkraut with fennel seeds. I made it on accident once (using the fennel seeds in place of caraway), and I’m now obsessed.

  5. 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…

  6. 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!

  7. 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!

  8. 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.

  9. I would love to do some kimchi. A friend helped me to make a batch before but it was so much, it was ridiculous! I agree the smaller amount would be perfect. Thanks for the opportunity!

  10. Kimchi! Already have the gorgeous savoy from my favorite farm stand, extra onions from Aldi, and using for first time, new-to-me Korean ground pepper. Goodbye easy to procure garlic chili paste, hello experiment. Adore this little crock. thanks for bringing to my attention!

  11. So exciting that someone is making a small one! I’ve tried hacking one with various thrift store crocks but it’s never worked very well.

  12. I’m not sure what would be next in my fermenting adventures 🙂 I just prepared a gob of saurkraut so I think some tasty hot pickles would be what I’d try in a smaller fermenter. It is just so cute!

  13. This is so cool – not only is there a new crock for fermenting but I found a new FB page to follow. I’ve already saved my first recipe…Red Cabbage, Blueberry and Apple Sauerkraut. Of course, I’ll have to use storebought kraut because I can’t wait to try it.

  14. I learned some years ago that, while I definitely don’t like vinegar fermented sauerkraut, I’m OK with naturally fermented kraut. I just haven’t gotten around to making it myself yet.

  15. I’d love to make a small batch of saurkraut in this! I’m the only one in out household that would eat it, so it isn’t practical to make or buy a lot. Thanks for the giveaway!

  16. Like you I have been craving something small enough for a two person household. This looks perfect. Crossing my fingers that I win this one.

  17. Oh I have always wanted a pretty crock like this, and just my size too. I just made a batch of sauerkraut in a mason jar, so maybe I will experiment with another recipe. The red cabbage, blueberry and apple saurkraut sounds awesome.

  18. Well I just made a batch of kimchi. I would probably make a nice sauerkraut, possibly with some of my excess apples.

  19. I would make a basic kraut recipe for the first time I used this crock. It looks so wonderful. I’ll have to add it to my list of kitchen items to get someday…

  20. I love the size of this crock because while I like sauerkraut, there are limits to how much I can eat. Looking at today’s (er, tomorrow’s based on this post) Post, is it possible to can the sauerkraut?

  21. I really want to learn about fermenting–and I think I would try something like the red cabbage, apples and ginger.

  22. This looks perfect! The gingered carrots in an earlier post sound interesting! And the cabbage, apples and ginger kraut sound fantastic!

  23. Lovely! I make massive amounts of kraut in my grandmother’s huge crock, would love to try the apple ginger in this small quantity.

  24. I’ve never fermented anything before! The first thing I’ll make it sour kraut. Definitely! I hear once you have homemade kraut you don’t go back.

  25. Without a doubt, the first thing I’d make is this red cabbage, apple ginger kraut! Looks so divine! Truth be told, I’ll make it even if I don’t win. 🙂

  26. OMG I would love a fermenting crock! that is awesome! Thanks for the giveaway. I want to try some fermented carrots or a new batch of kraut.

  27. I have cabbage just waiting to be made into several kinds of kraut. i will definitely try the red cabbage, apple and ginger kraut. Sounds good to me!

  28. I’ve wanted to try making kimchi but haven’t gotten around to really figuring out the best way to manage it. This little crock looks like it could help me get the lead out!

  29. This baby crock is seriously cute. I would love to use it for fermented salsa, but it could probably hold sourdough starter in a pinch!

  30. I’d love to try this recipe. Never have used red cabbage in kraut before and combining it with apple and ginger sounds delicious!

  31. I could eat fermented pickles & sauerkraut with everything!!!! And I’m tired of my pickle jar overflowing when I’m not looking. This little gizmo should take care of that. I’m tempted to just go & buy one NOW.

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