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’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!
Love this size. Leek kraut would be the first thing go in this little beaut!
Decisions…. decisions.. mmmm. Kimchi or curtido … maybe pickled red cabbage ..
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.
fermented Vidalia onions!
red cabbage kraut!
Kimchi! Love making kimchi.
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.
Pickles!!
Shredded root kimchi with all the wonderful fall crops coming in now. It’s my go to! What a beautiful crock.
Kimchi
would be perfect size for fermenting radishes and/or the last batches of jalapeños that the season is offering.
Pickles!
I would make fermented beets.
I would make sauerkraut first.
Hmmm. I’m not sure. Maybe sauerkraut or pickled jalapenos.
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!
I have always wanted to try making kraut!!
Lacto fermented pickles!
Perfect timing! I just walked my mom through making sauerkraut in a mason jar! Then I’d try some fermented pickles
We’ve been fermenting a lot from our CSA so it would depend on what we got that week!
I’d love to try Kimchi! (and then a batch of sauerkraut to appease my family)
I woudl love to make some Kimchi!!
I’d love to have one of these in my tiny kitchen!
I would love this! I’m single and often am making things just for one. Sauerkraut for sure!
I’ve been in the market for a fermenting crock for a while, so this would be super exciting.
Sauerkraut!
no too big, not to small… just right!
Cucumber kimchi!!!!
Just started getting into fermenting and already went thru my first batch of kraut. Need to make more ?
Yessss! A small fermenting crock! Sauerkraut!
Sauerkraut for my hubs
Kimchi!
I’d make a call to a friend for a recipe and help!
Entirely perfect for me!
I would make a small batch of pickles
Would love this! Sauerkraut in a cute jar!!
I’d make sauerkraut for sure!
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.
My first batch would definitely be kraut.
Love this reminds me of mu Gram. Always some kraut on the counter. Thanks for the giveaway
Kraut, kraut, kraut….
I love sauerkraut but being only one person this mini crock would be perfect. Thank you for the chance to win
I need me some kraut!
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!
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!
Bravarian sauerkraut….my favorite on hot dogs, chicken and a nice corbneef sandwich…YUM!
Cucumber kimchi.
This looks awesome. I like that it is small and can fit with all my other ferments. I’d do a sauerkraut first.
I’d make some kind of fermented basil or greens, something I have yet to try.