5 L (1.3 Gal) K&K Keramik German Made Fermenting Crock Pot Kerazo FORM_1
Keramik German Made Fermenting Crock Pot is specially designed to ferment vegetables. Fermentation pot comes in a beautiful speckled earthen brown color with smooth and shiny finish.
K&K Keramik Pot is FREE of Lead and Cadmium keeps the nutrition packed in sauerkraut and pickled vegetables. Keramic Pot is fired at 1260 C.
High Quality Keramik Crock comes with Deep Gully that allows expelling of gas and prevents entry of insects, dust and air. Fermentation pot is acid resistant and dishwasher safe.
Handles on both the sides of this Fermenting Pot, eases the transportation and lifting.
Thick .6"(1.5 cms) base ensures Stability and walls are .4" makes it safe and durable to use. Sauekraut Crock Pot 5 L from Kerazo comes with pot, lid, weighing stones and recipe book.
Premium Quality Keramik German made Fermenting Crock Pot is designed in the 100 year old traditional tubular shape with side handles and come complete with pot, lid, weighing stones, and recipe book. It is Easy to Transport and Lift, the Keramik Crock 5 L, with the handles on both sides. Keep natural nutrition-packed in sauerkraut and pickled vegetables with Free of Lead and Cadmium Fermentation Pot! The key feature of this Pickling Fermenting Pot is that Deep Gully allows expelling of gas and prevents entry of insects, dust and air. It is one of the most High Quality and Safe Keramik pot which is fired at 1260 C. The Sauerkraut Crock Pot comes with thick base and wall which makes it stable and durable. K&K Keramik is well known for a variety of beautiful hand-made pottery and rum pots. K&K also makes Gartopf Fermenting Crocks with the same high quality standards and beauty. Through the years, sauerkraut has been recognized as one of the healthiest foods, and was even used on sailing ships to protect sailors from scurvy. Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation. It allows natural, beneficial bacteria to perform a fermentation process in which vegetables develop a pleasantly sour taste and remain rich in vitamins and minerals. Lactic acid fermentation is the only method of preservation that retains all the natural plant ingredients while improving the quality, taste and aroma.