1A quality fermenting crock pot

Lactic acid fermentation in the original Schmitt fermentation crock pot is one of the oldest and most natural methods of pickling and preserving sauerkraut, cucumbers, sour beans, peperoni, olives, peppers, etc. Lactic acid fermentation ensures natural preservation of food without chemical substances. Use this natural and traditional method to make your own supplies. The stoneware fermentation crock provides excellent conditions for the formation of lactic acid bacteria, which are necessary for lactic acid fermentation.

Lactic acid fermentation has been used for the preservation of food at least since the Neolithic or new stone age. Formation of lactic acid causes food to ferment, a process that inhibits the growth of or completely destroys food-spoiling agents. Examples of such foodstuffs include sour milk products such as yoghurt, curds and buttermilk, bread drink, sauerkraut, sour beans, Korean kimchee, Japanese tsukemono, and other sour vegetables.


How does lactic acid fermentation work,
and what function does the stoneware fermentation crock have?

Let’s pay the fermentation crock pot a closer look: It’s quite simple really.
Fermenting crock pots are burned at 1300 degrees Celsius (or 2372 degrees Fahrenheit) and are then salt-glazed. The pots have a deep water-holding trough around the rim in which the lid is placed. This is very important because gases are produced during the lactic acid fermentation. The deep rim that constantly holds water and into which the lid is inserted allows excess fermentation gases to escape while keeping the pot air-tight at the same time. A board and a heavy stone are used to keep the ferment pressed down in the pot. Fermentation crock pots can be used for practically all sorts of vegetables and do not pose special requirements to storage. They are odor-free and very easy to clean.