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.
Beet kraut – forever!
I don’t know much about fermenting, so I’d start easy, probably saurkraut.
This is indeed a great little item. If wishes were horses! I love to ferment!! Small batches would be great!
kraut of course!
Definitely sauerkraut! I wonder if it would work for Piima yoghurt?
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.
sauerkraut! Kimchi! Pickles!
Kohlrabi kimchi
Kraut. Always kraut. 🙂
I’d make sauerkraut with the cabbage from my garden.
Pickles!
Pickles and kraut!
I love pickles and sauerkraut so its a toss up!!!
Oh I want this! Kraut then pickles.
This is a beautiful thing. Kraut, kraut and more kraut!
Kim chi!!! Perfect time of year, perfect size!
Kimchi!
Pickles…then kraut!!
Kimchi! I’ve always wanted to make it
Pickles and vegetables. And of course sauerkraut.
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.
Probably kraut first, but I’d like to try something with carrots next. Love the size!
What a promising looking item! I would start with kraut.
I’d make sauerkraut first!
I’ve always wanted to make truly fermented pickles! (instead of just quick-pickles)
Apple spice kraut
What a terrific size! I’d start with fermented dill pickles.
Might be perfect for a small batch of Kimchi. yum-yum
I’d definitely do some dilled sauerkraut!
Kimchi, hands down!
I’d make some red saurkraut!
Kim chee
Sauerkraut. I have a 2 gallon crock, but as you said it’s just too big for what I want to do.
Kimchi!
I would make my dill brussels sprouts first!
That would be sourcrout.
Kimchi, Kraut, Beets! The possibilities are endless!!!
I would make a perfect small amount of kimchi for myself.
Kimchi!!!!!!
Sauerkraut would be top of my list.
Oh my goodness – what a cute fermenting crock. I would make a small batch of cultured vegetables!
Well I just made a batch of kimchi. I would probably make a nice sauerkraut, possibly with some of my excess apples.
The first thing I’d make is pickles!
If I had this lovely crock I’d make Kraut, then kim chee and then I’d long for cucumber season next year!
I’ve always wanted to make my own sauerkraut, so that would be at the top of the list.
I have to have one of these! I would love to make sauerkraut!
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…
I’ve never fermented in a crock before so I’d probably try to make something simple like sauerkraut!
I would no, will make sauerkraut with carrots and onions in it so I guess it is almost kim chee.
Pickles! I have four children so we can all help!
Any type of Kraut!!
I’d probably make some fermented kohlrabi first.
I would make this Recipe—cabbage,apples,and ginger!
My daughter will insist on gingered carrots if this comes to our house. 🙂
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?
I really want to learn about fermenting–and I think I would try something like the red cabbage, apples and ginger.
This looks perfect! The gingered carrots in an earlier post sound interesting! And the cabbage, apples and ginger kraut sound fantastic!
Lovely! I make massive amounts of kraut in my grandmother’s huge crock, would love to try the apple ginger in this small quantity.
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.
Your recipe for cabbage, apples, and ginger sound like a winner to me. I want to make it.
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. 🙂
Sauerkraut, because my husband loves it!
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.
Probably would make some dill pickles. Yum
This looks so cute and approachable, I’d love to put it to use with some of these nice fall cabbages!
I tend to make large batches of plain sauerkraut. This would encourage me to experiment with many other kinds!
I love the size of this crock! Would love to make some kraut with it! Perfect size for a small family!
I’d make a big batch of garlicky kraut. I love a good garlicky kraut, but keep eating it before I make more!
I’d try homemade apple cider vinegar.
Old school dill pickles or possibly Krauty the Vampire Slayer garlic sauerkraut.
I would make curdito
would love to use this to make pickled mustard greens!
Pickles- or course!!
Sauerkraut, yum!
kraut of course!
Red cabbage sauerkraut!
some dill pickle slices! or maybe the red cabbage kraut. or maybe…..
What a great size. Looks perfect for a small batch of Apple kraut — or maybe a start for hot sauce.
I would make sauerkraut.
I have a friend asking for sauerkraut, and I just saw the recipe for red cabbage/apple/ginger kraut…
Kimchi, my daughter can’t get enough.
I love red cabbage so I’d try a fermented red sauerkraut thing first!
I really want to make the red cabbage apple ginger slaw you just posted – looks amazing!
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!
I have been wanting to try fermenting. Kraut would be the first thing I’d make.
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!
I’m completely new to this world… something easy and tasty, for sure!
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!
Everything
Cabbage to make a sauerkraut
I’d love to try this recipe. Never have used red cabbage in kraut before and combining it with apple and ginger sounds delicious!
Definitely pickles.
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.
This recipe you shared here sounds wonderful to try first. This pot is too cute!
Stoked to have go at sauerkraut
Kraut! Its’t that time of year.
The cabbage, apple, ginger recipe sounds great.
Sauerkraut with caraway seeds
Sauerkraut. I love it!
Sauerkraut. I love it!