This is the first pickling crock that I ever made. This is a stoneware pot with a couple different cone 10 glazes. This is large enough to hold one shredded smallish size cabbage. There is also an inner lid which is used to weigh down the cabbage and salt underneath the water so that the vegetables ferment through an anaerobic process rather than rot through exposure to air by coming into contact with aerobic bacteria.
Sauerkrauter
