Make your own lactic acid fermented sauerkraut and fermented pickled vegetables with these specially designed fermenting crocks by Nik Schmitt. Manufactured in Germany by the Gairtopf Company, they are the perfect vessel for making all sorts of lactic acid fermented vegetables. The stoneware fermenting crock pot is made with a liquid ceramic casting process that makes them lighter and more durable than traditional heavier crock pots. Lactic acid fermentation is one of the oldest and best methods for food preservation.
The Nik Schmitt pickling crock pots are available in sizes from 5 to 50 liters, and each includes an innovative water seal lid that allows gasses and CO2 generated by the fermentation process to escape, but prevents oxygen from entering to maintain an oxygen free fermentation environment.Learn More
Fermented vegetables and foods are a central part of Ann Wigmore's living foods diet program. Store bought pickled vegetables and sauerkraut have been pasteurized and lack the beneficial probiotics so essential to digestive health. Making your own saeurkraut and fermented vegetables using ancient fermentation techniques is fun, delicious and healthy. Fermented vegetables like sauerkraut are recognized as some of the healthiest foods and are high in vitamins (especialy Vitamin C, and the B Vitamins and enzymes. Most importantly, real fermented vegetables provide beneficial digestive bacteria. Adding fermented vegetables to your diet can improve digestive health by bringing balance to intestinal flora.
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