7 L (1.9 Gal) K&K Keramik German Made Fermenting Crock Pot, Kerazo F2

This Crock so well packaged. It's the best packing I have ever seen. Even the taping was straight and true. The Crock is beautiful. I washed it immediately. No leaks. Not one - no cracks. Nice salt glazing. Tomorrow may be cabbage day - it is supposed to rain, so I will make Sauerkraut. Okay to 1 stars. Stop mashing - these crocks will crack at the drop of hat in the bottom - haven't ever owned one? Salted cabbage does not need a masher. Not unless your doing a 24 gallon crock. You don't need it. I have my great grandmas masher. It works good to tamp the edges, but not with this crock. A rubber spatula - the croak is oval shaped. You only have to push down until the cabbage is right above the brine, then place the big leaves on it, then the weights. Use salted water to bring the brine two inches above the weights. You don't have to fill it to the brim. Packed but not smashed is the rule. Leave room for breathing. Use the same salt water solution the moat. Keep a mason jar of mixed salt water at the ready for in the fermenter and in the moat. Watch evaporation, especially if you have central air. If the moat evaporates too fast, cinch a plastic bag over it... It will puff up but not blow and the moat water will last longer. And last but not least - tend your baby but don't molly coddle it. Don't let the fermentation run away, or you will have a mess. Keep it in a moderate tempered room - no big swings and cooler is better than warm.

My wife and I love sauerkraut on a lot of our food. We enjoy the taste and the great probiotics and vitamins it contains. We shopped for an official German fermentation crock to make our own sauerkraut. We're glad we picked this one because it's not a cheap Chinese crock made with inferior products like lead. This crock is very well made and has a beautiful brown glazing on the interior and exterior. This 7 liter fermenter held 5 heads of cabbage (10 lbs, per scale) with room to spare for expansion. The lid has a built in water reservoir to keep air out while releasing CO2 from the fermenting cabbage. If you love sauerkraut, then get at minimum the 7 liter crock. This one is just tall enough to be placed on our countertop with a little room to spare under the upper cabinets. If you never made sauerkraut before, it's so easy...... Almost too easy for such a delicious meal or snack. Enjoy!!!

Beautiful, well made, worked great

I bought this crock to be able to make sauerkraut from cabbage out of our garden. I followed the directions in the little instruction book that comes with the crock, and it turned out great. The sealing mechanism on the rim requires frequent checks, because as gas pressures change inside the crock while fermentation is proceeding, the water can get sucked into the crock or expelled down the sides. It's a good idea to set the crock in a tray to contain the mess from the latter. The batch I made took about 5 heads of cabbage and took 7 weeks. Yield was 14 pints of sauerkraut. One caution: If you let the level of liquid get too high inside the crock during fermentation, water and bits of cabbage will be expelled into the sealing trough around the rim. Since the environment in the tray is aerobic, it will decay instead of ferment, producing unpleasant odors. I tried to keep the water in the trough clean by pouring/wiping it out and replacing it with fresh water. I'm pretty sure I had the crock too full, because if the level had been lower inside there would have been no opportunity for liquid to be expelled into the trough.

I had bought the Chinese made version of fermenting crock which I quickly realized why it was cheaper than this one. I chipped a hole right in the side on the second use :( I sent it back for my money back and bought this one! I immediately could tell the difference in quality. This one is worth the extra cost. I expect to have this for years to come! The only thing I wish is that the weights were bigger. With a follower though, I can keep my kraut under the brine. It just would have been easier if they were a bit larger. I guess with the taper in the bottom of the jar you really can’t have them bigger, but I wish.

I waited a very long time to make this purchase. On a sustainable living urban homestead. This final piece to my journey. It is a dream. Beauty and function. I grow organic fruit and vegetables and work the entire growing season to "put up" healthy nutritious food for winter. This baby will take my health and efforts to another level. There are no harmful and toxic compounds to leach into my food. I am absolutely 💯 delighted with my purchase and with the seller. I highly recommend the items they carry. They have been around for a while and stand behind their products. Their reputation is perfect.

Perfect to be used on the kitchen counter without taking up a lot of space and it looks good too.

I just finished my first run of sauerkraut and it turned out excellent. I got this German made model because the Chinese made stuff scared me with all the issues they have with heavy metals in their products. The leaching of these chemicals with high acidity foods made me get this one. Excellent, and looks really nice on my counter.

I absolutely love this crock. It was very well packed for shipping, and was exactly what I ordered. Well made and beautiful. Started my first batch of fermented pickles, and onto sauerkraut. The water channel works well to keep oxygen from getting in, and the weights hold down the veggies well. This will probably become a family heirloom.

I am very satisfied with the quality and size. I am glad I bought the 7L one instead of the 5L one, and I will most likely buy a 10L one soon. My first kimchi batch was excellent but it won't last very long. Look for the best recipes on Youtube - the ones with the most views.

So far, I have nothing to complain about when it comes to this crock. Shipping was faster than expected and the shipper REALLY packed this crock well. On initial inspection, there were no dings or cracks. The interior glaze isn't perfect, but I suspect it's no different than any other crock. Exterior glaze is flawless. The opening on top is big enough for my fist to fit. I was a little surprised about the size and weight of the included weights---a little larger would have been more appropriate, but I think the weights are one size to be supplied for most/all models this company manufactures. Obviously, the manufacturer ships world wide; the instruction manual is printed in German, English, Spanish, and French. I can't really comment about the outcome of my first batch of sauerkraut because it still has a couple of weeks of fermenting before I'll take the lid off. However, I know it's active because, from time-to-time, a very distinct "pop" is heard as carbon dioxide escapes the water trap. I've attached a photograph of my solution for people who reside in apartments - the recipes recommend storage during the second step of the fermentation process 'in a cool place out of direct sunlight around 15 degrees.' I live in a VERY warm apartment (not by choice) which does not have a cooler area. My solution was to place the crock into a pie dish, wrap an old t-shirt around the crock and fill the dish with clean water. The t-shirt soaks up the water, and evaporation cools the crock - to the ideal temperature. Filling the dish once a day is all that's required, which I do at the same time that I check the water trap. I'll update this review after the first batch of sauerkraut comes out.

Works exactly as described. Have made first batch of pickles and they turned out great . Just about the right size to make pickles . Have not done sauerkraut yet but expect it would be just right for that as well

My first batch of Sauerkraut using this Crock Pot turned out great!. I followed the instructions given, but used a recipe I found on line, and I put wax paper over the cabbage to completely cover it, and then put the weights on top of that so the cabbage remained completely submerged. I kept the trough filled with water (as directed), (kept it in the kitchen by the stove) and after 6 weeks - wonderful taste and very white look to it, and a very different but pleasant odour to it. Crock pot and weights cleaned up very easily with just hot water. I set it upside down on some toweling to let the excess water drain out, dried it with paper toweling and then put the lid on (keeping the weights stored separately). I put the sauerkraut and liquid in jars with a screw lid, and stored them in the fridge, to cease or slow down any further fermentation. You can make a LOT of sauerkraut in this crock. The seller was very pleasant and co-operative re: making sure Canpar had all the correct information to get the item to me (I live rural), and they protected the crock exceptionally well the way they packed it and what they used to protect it.