Quick Answer
To make a fermentation crock from scratch, start by gathering materials such as a food-grade ceramic or clay vessel, a lid with a weight or stone, and a drill or sharp tool to create airholes. The vessel should be large enough to hold the food, leaving about 1-2 inches at the top for liquid expansion. Drill 1-2 inches of holes around the lid for air circulation.
Gathering Materials and Cleaning the Vessel
Gather a suitable food-grade ceramic or clay vessel, ideally with a wide mouth for easy access. Clean the vessel thoroughly with soap and water, and then sterilize it by submerging it in a pot of boiling water for 10-15 minutes. Remove the vessel from the pot and let it cool completely before proceeding.
Creating Airholes and Assembling the Crock
Use a drill or sharp tool to create 1-2 inches of airholes around the lid, spaced about 1 inch apart. This will enable air circulation and help prevent the buildup of excess carbon dioxide. Place the lid on the vessel, and use a weight or stone to hold it in place. The weight should be heavy enough to prevent the lid from coming off during fermentation.
Adding Food and Starting the Fermentation Process
Add your chosen food, such as sliced vegetables like cabbage or carrots, to the vessel, leaving about 1-2 inches at the top for liquid expansion. Pack the food down gently to ensure it’s in contact with the liquid. Cover the vessel and place it in a cool, dark location, such as a pantry or cupboard. Check the crock daily to monitor the fermentation progress and add more liquid if necessary.
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