Using a Water-Sealed Fermentation Crockpot

If you have followed our blog for any length of time, you will know that we love fermented food. If you are new here, welcome! I assume you came here to learn how to use a water-sealed fermentation crockpot.

We have been huge advocates of simple fermentation using whatever pots, containers, or jars you have. You can read more about it in our Fermenting is Simple article.

For beginners and small batches, this is still a great way to ferment. There is a time, though, to upgrade to a water-sealed fermentation crockpot.

The Water-Sealed Crockpot Story 

I did not think that the difference in taste and texture of the end product between an open crock (container, pot, jar, etc) and a water-sealed crockpot would be so significant.

I wasn’t even looking for a water-sealed fermentation crockpot when a fellow homesteader posted one for sale. I’m not sure if I was more eager to support her or finally own one, but I seized the opportunity.

It is a 10-liter crock, and I was a bit surprised by how much cabbage it took to fill the pot. Do we really need that much sauerkraut?

After tasting it, I knew: Yes, We Do!

We got 8 jars out of our first batch of sauerkraut. I still had some red kraut that I made in an open crock left in the fridge from a previous ferment. Let me tell you, after a while, we still had a jar of red kraut but were running low on the sauerkraut from the last batch, so we needed to make more.

What is a fermentation crock?

Fermentation crocks are stoneware pots used to hold vegetables during fermentation. They usually come in two shapes: open crock and water-sealed crock.

Technicaly any container can be an open fermentation crock. The difference is the stoneware, which helps keep the temperature from fluctuating too much. I have used an old slow cooker for years; it worked great.

You can also buy open-fermenting crocks, but since any crock pot can be used, I would not recommend them. If you are going to spend money, get a water-sealed fermentation crock.

Water-sealed fermentation crocks come in different sizes and shapes. You can even start a fun collection of them. In this blog article, though, we are talking about a bigger stoneware crock. 

What is a water-sealed fermentation crockpot?

A water-sealed fermentation crock, or sauerkraut crock, is a stoneware pot used to prepare fermented foods. It holds cabbages and other vegetables in a brine solution and features a sealed top. The difference between a sealed crockpot and an open one is a moat around the opening where the lid fits. This moat has to be filled with water at all times when used for fermentation.

The water in the moat allows the CO2 that builds up in the crock during fermentation to escape, but no air can enter. It is essentially an airlock, like those used in winemaking. This prevents aerobic organisms, such as yeast and mold, from entering and growing on the surface. As a result, the end product is tastier and of higher quality than when using an open pot.

If you only want to ferment small batches, you can achieve similar results with various fermentation lids for jars. But it also seems to matter whether bigger batches are fermented at once. And the ceramic holds a consistent temperature better than a jar does.

We do both, fermenting in jars and pots, depending on what it is we are fermenting. For larger batches of sauerkraut and other ferments, the water-sealed crock is amazing.

How to use a water-sealed fermentation crockpot

It took us some time to get used to the water-sealed crock. The ceramic pot is heavier, and the opening is smaller, but it’s worth the little inconvenience because the end product is so much better.

Otherwise, using the water-sealed fermentation crock is a no-brainer. The only difference from an open pot is the lid, which sits in a water-filled moat around the opening. You have to make sure there is always water to seal the lid during fermentation.

The overflow

Any fermentation can expand during the process. The pot already comes with an overflow opening (See picture). Before filling the heavy pot, place it on a baking sheet to catch any overflow. 

The weighing stones

Some fermenting crocks already come with weighing stones, and sometimes, they are extra. I never used them in an open crock, but they are a must-have in a sealed pot. Since the opening is smaller than the pot, you can’t just use whatever to weigh down the ferment. When fermenting, it is important to ensure the food is submerged in the brine at all times.

The weighing stones are made to fit into a crockpot; they are split in half to fit through the opening, and a good covering of the contents. If the sauerkraut has little liquid at the beginning, we sometimes add a small jar of water on top of the stones to add some weight. 

Once the fermentation is done, clean the stones with a dish brush and let them air dry. Store them in an airy location, not a bag or the crock. They can get moldy. 

What to ferment in a water-sealed crock pot?

The most common use for a fermenting crock is sauerkraut. We share here how to make sauerkraut in a water-sealed fermenting crock. 

However, the crock is great for all kinds of vegetables you want to ferment. A vegetable medley in the middle of summer is a great option. Layer the vegetables in the crock and cover them with brine. Weigh down with the weighing stones and close the lid. Add water to the moat and wait for the magic to happen. 

To get more ideas for what to ferment, we recommend the book Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes.

When is the fermentation done in a water-sealed crock?

Since the crock is sealed, you cannot see what is happening inside. This raises the question: how can you tell when fermentation is complete? Quite simply, the crock will indicate this for you.

Due to the water seal, air can only escape through the water, creating a burping sound. When fermentation is very active, this sound will occur quite frequently. As fermentation slows down, the pot will become silent. This is usually when you can start checking the progress. If you like the results, great! If not, it might need a few more days.

The fermentation time depends greatly on temperature. Warmer conditions will speed up fermentation, while cooler conditions will slow it down.

Once fermentation is complete, the fermented food can be stored in the crock by moving it to a cooler location. However, we find it more convenient to transfer the ferments from the crock into jars. When doing this, ensure each jar is fully submerged in brine. The jars can be easily stored in the refrigerator.

Cleaning and storing the fermentation crock

During routine use, we carefully clean the crock with warm water, ensuring no dish detergent is used. This is important to prevent any residues from lingering in the stoneware, which could interfere with the fermentation and impact the flavors of our ferments. Only in the event of a failed fermentation, when things would go awry, would we resort to sterilizing the crock to ensure it is thoroughly sanitized for future use.

When storing the crock, we place a folded paper towel into the moat, so the lid is not closed tightly, allowing some air into the crock to prevent mold growth.

We hope we have inspired you to take your fermentation to the next level with a water-sealed fermentation crock.

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