Salt glaze

Until a few decades ago, blue-grey stoneware pots were still widely in use. Salt-glazed stoneware was used and highly valued mainly for its excellent acid resistance which made it ideal for the preservation of food. How the method for production of salt-glaze pottery was discovered is not quite clear today. The first salt-glazed stoneware pots appeared on the markets in different parts of Germany, particularly in the Rhineland, around the 15th century.

The company MS Steinzeug (Steinzeug meaning stoneware) wants to continue the tradition of salt-glazed stoneware products for the storage of highly acidic foods into our time. MS Steinzeug is one of the few providers offering this traditional product to its clients. We look forward to your purchase! It is great to know that event today there are people who appreciate traditional and natural methods of food preparation.


Organic preservation with the MS-Steinzeug stoneware fermentation crock
Lactic acid fermentation in the original MS-Steinzeug 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 generation of lactic acid bacteria required 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 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?

It’s quite simple really. Let’s pay the fermentation crock pot a closer look: Fermenting crock pots are burned at 1280 degrees Celsius (or 2336 degrees Fahrenheit) and then salt-glazed. The fermentation crock pot has a deep water-holding trough around the rim into 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.