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German Fermenting Crock

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Beautifully crafted stoneware crock from Germany by Nick Schmitt and Sohn.  Suitable for almost all types of vegetables, this crock provides a traditional method for naturally preserving food through culturing in a salt/water brine solution.  Made of stoneware, this beautiful sauerkraut crock or pickling crock will stand the test of time.

Comes complete with the pot, lid and internal weighing stones to keep the vegetables submerged under the brine.


Which Size German Fermenting Crock?
The German crocks come in several sizes.  Keep in mind that the crocks can only be filled to 80% capacity.

Size Diameter Height Weight
5 liter 10" 12" 12.1 lbs.
10 liter 12" 14.25" 18.9 lbs.
15 liter 11.5" 16.25 19.7 lbs.
20 liter 14.25" 17" 25.4 lbs.


Shipping Information: This item ships directly from the manufacturer and will arrive separately from other items in your order. This item is only available for shipping to the Continental US only (excludes Alaska, Hawaii, PR, US Territories, APO/FPO).




Questions on German Fermenting Crock

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  • From Diane at 5/27/2015 4:23 AM
    • New to fermenting--do you have to keep all fermented products in a refrigerator after repacking? Is there a way to pack them so that they can be stored on the shelf?
    • Some cultures must be stored in the freezer / refrigerator to extend the shelf life beyond 3 to 4 weeks (Yogurt, cheese cultures, buttermilk, etc.) however there are several types of cultures (kefir grains and sourdough) that will last 12 months at room temperature. Storage information for each product can be found in the details on the individual product pages..
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  • From Tracy at 3/21/2015 2:02 PM
  • From Keith at 10/22/2014 6:17 PM
    • Providing you completely cover the vegetables with the brine and weight stone can you make smaller batches, I was thinking on getting the 5L size but may want to do half or quarter size batches sometimes
    • Yes, you can adjust the size of your batch, as long as the vegetables are fully submerged in the brine.
    • Do you find this question helpful?  Yes   No
  • From Jackie at 9/20/2014 11:36 AM
    • I am trying to decide between the 5 and 10 liter size. I am concerned about the weight, especially after filling it with cabbage, and washing.

      How much do they weigh after being filled? Since we have to carry them from counter to another location, possibly floor?
    • The crocks are fairly heavy. It is best to fill them in the culturing location if possible. After filling, the 5L crock may weigh close to 20# and the 10L over 30#.
    • Do you find this question helpful?  Yes   No
  • From Shana at 7/15/2014 8:20 AM
    • Hi,
      When the sauerkraut is done fermenting, is the crock meant to be stored in the fridge, or am I supposed to repack into smaller jars to store in the fridge? The crock description sounds large and heavy and might take up allot of space. Thank you
    • The crock is a bit heavy and cumbersome to store in the refrigerator. It is best to transfer the finished vegetables to smaller jars for storage.
    • Do you find this question helpful?  Yes   No
  • From Heidi at 5/31/2014 4:55 PM
    • I'm trying to figure out what size to buy. Any thoughts by how much is produced?
    • What you put in is basically what you will get out! You can only fill it to 80% capacity, so figure that percentage of the 5 L, 10L, 15L, and 20L.
    • Do you find this question helpful?  Yes   No
  • From Jerry at 4/16/2014 10:54 PM
    • Does the flat rate shipping apply to the crock or some other rates?
    • The flat rate shipping does apply to the crocks.
    • Do you find this question helpful?  Yes   No
  • From Saskia at 4/15/2014 8:58 PM
    • Hi there
      Just wondering why the 10L is out of stock indefinitely? What seems to be the most popular size? And how much sauerkraut does it make at one time?
    • We have listed the 10L as out of stock indefinitely as we do not yet have a date for a new shipment. We are hoping to have more as soon as we can!
      The 5L is by far our most popular size crock. It holds between 2-4 heads of cabbage depending on their size and moisture content.
    • Do you find this question helpful?  Yes   No
  • From Sandy at 3/6/2014 10:14 PM
    • Are there uneven kiln marks of extra clay on the unglazed areas of the inside lid and base of crock that could scratch countertops???
    • The manufacturer takes care to leave everything smooth. However, there is always a risk of rough spots with a natural material like clay. We recommend using a cloth or mat under your crock on any surface that you are worried about scratching.
    • Do you find this question helpful?  Yes   No
  • From Tammie at 2/26/2014 1:53 AM
    • What are the benefits of using the fermentation crock over a large glass jar?
    • The fermenting crock is designed to hold a small amount of water at the base of the lid. This creates a water barrier keeping your fermenting food safe from fruit flies, external mold spores, etc.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Great Product Review by millie

I have been making sauerkraut and other fermented vegetables using mason jars for years. However, we have been eating the sauerkraut faster than I can make it and so we decided to buy the 10L crock to make a bigger batch...It has been fermenting for 4 weeks now so we wont be trying it for another few weeks. I also looking forward to using the crock for making my own miso. I am so excited to be able to make bigger batches of sauerkraut and try out different ferments.

(Posted on 4/16/2015)

excellent fermenting crock Review by Beau

This crock is absolutely wonderful and makes beautiful sauerkraut----Great price and fast shipping--AAA all the way!

(Posted on 3/21/2015)

1st batch turned out well Review by JW

I made my first batch of sauerkraut and found it easy to make in the crock. I was nervous about possibly getting a bad batch, but the crock performed as advertised. I will try my next batch with a little less salt. I used a little more than the minimum, however I can rinse off the brine solution and drain it just before I make my Reuben sandwiches or kraut dogs. This helps remove some of the salty taste. It turned out crunchy. I imagine the taste will vary with the type of cabbage used. I am now making fermented cucumbers since I have an abundance of them.

(Posted on 9/8/2014)

Love it so far. Review by raybob

5L crock arrived safely and I have the first batch of sauerkraut fermenting already. Everything seems to be working great! I can't wait to taste in a few days. Thanks.

(Posted on 6/4/2014)

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