This post was created in partnership with Raw Rutes, fermenting crock giveaway below.
I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly seasonal, so if you didn’t take care to preserve some tomatoes or cucumbers for the winter, you wouldn’t be able to taste any until the next summer. My mom made sure to stock our cool basement with jars of pickles, tomatoes, and fruit preserves every summer, as did pretty much every woman around. Other common fermentation projects included kombucha (or the ‘tea mushroom’ as we call it) way before it was cool, kefir, and of course sauerkraut.
I can’t say that I’ve continued all these traditions. I do make my own kombucha, but I can’t motivate myself to do a big batch of pickles, and you can buy such good ones in the store anyways. Same goes for tomatoes, especially since California grown ones are available all year round, and will do if a big craving hits. Sauerkraut is a different story though, because it takes very little work, and the return is so good. I’ve fermented sauerkraut in jars and in big pots, inventing weighted contraptions out of any appropriately-sized object I could find, but what I’ve always dreamed about is a nice, clay fermenting crock with custom weights that fit inside perfectly.
The two things that have stopped me from getting a proper fermenting crock were the hefty price tag and the considerable size that they usually come in, which is not very countertop-friendly. I was incredibly excited when Raw Rutes reached out about their Yaozu 2 Liter Fermenting Crock, because it addressed those two points perfectly. It’s petite and sits on my countertops very compactly, yet it can still fit two small-medium heads of shredded cabbage. It’s also quite a bit more affordable than traditional crocks. I love that it’s a clean white too, because they are often brown – not my favorite color, at least for my kitchen.
If you’re not familiar with fermenting crocks, the main thing to know is that they make the whole fermenting process really easy and safe. All you have to do is shred whatever vegetables/fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform. The natural clay that the Yaozu crock is made with makes the environment clean and safe, and the water channel up top takes away the need for an airlock. The crock comes with clay weights, which fit inside perfectly, and ensure that all your veggies are submerged in the brine, which prevents any mold from developing. It’s truly a magical pot.
For my first fermenting project, I wanted to do a sauerkraut that was a bit more colorful and exciting than the traditional kind. I used purple cabbage together with blueberries and apple, with a bit of coriander seeds for extra interest in flavor. It took about a week and a half, and came out really delicious. The predominant flavor is of sauerkraut, but there are juicy, sweet and salty bursts from the blueberries, as well as a bit of crunch and sourness from the apple. I can’t wait to experiment more. I even know my next project – the fruit kimchi from Sandor Ellix Katz’ book, The Art of Fermentation.
Making your own kraut/any fermented vegetables is a really addicting activity. Once you try your first batch, you won’t be able to stop, which is great, since fermented foods are so nourishing. Probiotics are on the tip of everyone’s tongue nowadays – we’ve all heard that having a balanced microbiome is key for good health. Completing little fermenting projects at home and enjoying the results daily is the perfect, incredibly affordable way to contribute to that gut health of yours :)
Giveaway: Raw Rutes, the charming online shop full of back-to-basics kitchen tools, is giving away their Yaozu 2 Liter Fermenting Crock to one Golubka Kitchen reader. To enter to win, leave a comment here with your favorite item from the Raw Rutes offering or favorite fermented food until October 11th, 2017 (USA only).
- 2 small-medium heads of red cabbage
- 2-3 tablespoons sea salt
- 2 green apples - peeled and sliced into 1-inch 'sticks'
- 12 oz blueberries
- 2 teaspoons coriander seeds (optional)
- Rinse your cabbages and remove the outer leaves. Save a few of the leaves and set them aside. Cut the cabbages in half and cut out the core. Cut each cabbage half into quarters and shred on a mandolin slicer or with a sharp knife.
- Put the shredded cabbage in a large bowl and mix in the salt, then massage it well until the cabbage starts to release juices. Let the cabbage sit in the bowl for about 30 minutes to release more juices. Mix in the apple slices, blueberries, and coriander with your hands.
- Pack everything tightly into your fermenting crock using your fist. Cover the surface with the reserved cabbage leaves - this will make sure that nothing will float to the top. Place the ceramic weights on top. At this time, all the contents of the crock, including the ceramic weights, should be completely submerged in juices. If that's not happening, let everything sit for a few more hours and see if the cabbage releases more juices to submerge. If there is still not enough liquid after a few hours, make brine with 1 cup filtered water and 1 teaspoon sea salt. Pour the brine into the crock, until the weights are just covered with the liquid. It's important to have everything submerged in liquid at all times to prevent any mold from forming.
- Pour brine or filtered water into the water channel and cover the crock with its lid. Let everything ferment for 1-2 weeks, tasting periodically, until the flavor is sour to your liking. Refill the water in the water channel as it evaporates. After a few days of fermenting, the brine should be nice and bubbly. If you have a cool basement, you can also start out the fermentation in a warmer room for the first week, and then move the crock to the basement to finish off the process (the basement should not be too cold!).
- Once your sauerkraut is done, pack it into clean glass jars, covered with brine, and keep it refrigerated. Save some of leftover brine to use as a starter in your next fermentation project, which will kick-start the process much quicker. You can also take little shots of the brine for a nice probiotic, booster. Have fun!
Grace says
They have so many interesting products, like the tofu press, but I think I would need The Art of Fermenting book to go along with the fermenting crock. I would love to experiment with new recipes.
Christine Chitnis says
As someone who loves cherries, I was very taken with their Deluxe Cherry Pitter. I’ve never seen something like that before! But I’m with you, this Fermenting Crock is so sleek and beautifully design that it would be a joy to have out on my counter. I love the vibrant color of this recipe, and would love to give it a try if I won!
Julia in Byron says
I’ve tried making a few different fermented foods: radishes, carrots, cabbage + apple, but I keep going back to the gold standard: sauerkraut. Cabbage, carraway seeds and a few allspice berries make the perfect sauerkraut. I would love to try a real fermenting crock instead of a canning jar.
Sarah says
The fermenting crock and the book, The Art of Fermentation, for sure! The color of this sauerkraut is INSANE!
Ingrid says
So many beautiful selections! I have been fermenting cabbage and carrots with ginger for a long time.
Have not yet found the perfect crock.
This crock looks perfect and would make the experience more streamlined and wonderful.
Sharon says
Fermented beets are my favorite, along with cabbage.
Melissa Johnson says
My favorite fermented food is fermented carrots! Shaved thinly in a brine mixed with garlic and peppers!! Yum Yum Yum!!!
thefolia says
What a clever name Raw Rutes! that vegetable slicer somehow looks less intimidating than the other slicers; I’ve been hesitant to buy one but I know I will get a more even roasting with my veggies if I had one. Happy fermenting and happy feasting of course!
Valentina | The Blue Bride says
I tried making sauerkrauts at home more than once and failed every time. So I decided to pickle some carrots – with lemon thyme and garlic – and they were delicious! I already have a head of cabbage in my fridge waiting to be sliced, massaged and fermented, but I’m too scared to ruin this batch too :P This recipe sounds delicious btw <3
Juniper says
I have a cookbook full of Japanese tsukemono (pickling) recipes, but I need a real fermenting pot to actually make them! Fingers crossed . . . I love Japanese eggplant pickles the best, but will definitely be experimenting with kimchi!
cheri says
Pickles and sauerkraut remain my favorite fermented food. What a great size pot and you’re right, the white is fabulous.
Yoojin says
My favorite fermented food has to be kimchi! Or, just plain ol’ sauerkraut is amazing :)
Christellar says
Lovely piece, excellent photos!! I’ve been dying for a Yaozu 2 Liter White Fermenting Crock by Raw Rutes so I can make my own Kimchi <3
Thia says
Anya,
It’s a tough call…there are so many things I’d love to have from the RawRutes site (I’m a kitchen gadget freak)!
But I think I’m going to have to go with this 2L fermentation crock…LOVE the water channel air-lock system!!! And the convenience of the included weights.
But the dehydrators come in a close second!!
Jennifer says
My favorite item from the Raw Rutes offering is this white fermenting crock, or the Grow Green system looks fun too! Thank you for the giveaway and all the lovely recipes.
Ariela says
What a beautiful post and a beautiful crock. Thank you Anya. I spend a lot of time fermenting, for better or worse :), at home and have had both success (hootay!) and disaster (whoops…). My favorite thing to ferment right now is a simple “souredough” buckwheat bread made from whole groats. I’d love to use this crock though for kraut and kimchi experiments that have just not worked out for me in jar yet.
Love to you!
-Ariela
Annie says
Sauerkraut is definitely my favorite! I would love to try and make some in the Yaozu Crock!
Laurel says
this is my favorite giveaway ever, i’m addicted to fermenting. i’ve never thought to add blueberries before!! looks great with the red cabbage. my favorite fermented food is probably kimchi, but jalapenos come in a close second, you can put them on everything.
i love the raw rutes Grow Green sprouter!! it looks so good, vs the plastic one i’m using now. that crock is also on my list.
thx for the giveaway!
Viviana says
Fermenting cabbage for kimchi is definitely my favorite! The crock definitely looks like it would help in that endeavor to make the best kimchi.
Laila Fox says
It’s a toss up between sauerkrut and kim chi, but I guess I’m safe saying fermented cabbage is my favorite!
Natallia says
I love sourkraut with cranberries, spicy kimchi or just mixed veggies with sea salt and herbs. Fermented foods are good source of probiotics and taste delicious. i would love to try this amazing crock which will make fermenting so much easier.
Sarah says
The fermenting crock! And sauerkraut is my favorite – I like adding it to my chickpea salad, it sort of reminds me of how tuna tastes.
Kami says
The a lot of stuff on Raw Rutes looks really fun and useful, but I’m most interested in the Hardwood Vegetable Shredders (and now this fermenting crock). Thanks for the lovely post.
Anna Smolyaninova says
I am loving this recipe! My current favorite fermenting recipe is fermented green beans from Saving the Season book. Thanks!
Maggie says
Currently my favorite fermented veg is shredded radishes and garlic. I used purple diakon and black radishes with a few carrots added along with several cloves of garlic – all put through food processor for shredding and then sprinkled with salt and massaged before pressing into jars to ferment – yum!
The product list of Raw Rutes looks wonderful and I look forward to exploring it further as I am a lover of food/kitchen gadgets!
Caroline says
Love, love, love topping dishes with fermented ginger. But kombucha is also another favorite fermented product of mine.
Bianca Gilliam says
My favorite fermented food seems nearly impossible to choose! I love yogurt, kimchi, saurkraut, and sourdough bread! If I had to choose I guess I’d go with yogurt because it can be made into savory or sweet things.
Cassy says
I agree with you in size and color – this crock looks great! And Raw Rutes has quite a few interesting things! I’d have to pick the terra cotta sprouting trays.
Karlie Kashat says
What a wonderful giveaway! I love (and have been wanting to homemake) Saurkraut!
Al Lill says
I’d love to try out the Yaozu and make shiso kimchi, I found a new recipe recently!
Anastasia Papadhimitri says
I would like very much to win this fermenting crock and master the art of sauerkraut making (my favorite fermented food). My mother used to make a perfect sauerkraut, and I even helped her back when I was a small girl. Besides sauerkraut, mom used to can tomatoes, peppers, cucumbers, eggplants, and we were eating them all winter long. I grew up, moved to the USA, and my attempts to ferment always failed. I did not purchase the fermenting crock because the price is too high for me, and I gave up. I hope I will win! Thank you! Anastasia
Kendall says
My favorite fermented food is definitely kombucha, with sauerkraut a close second. This crock is cute and the perfect size for my small kitchen. Looking forward to trying the recipe!
Katrina says
This crock looks amazing! I’ve never been a huge fan of sauerkraut but this recipe looks really good and now I know there are some different varieties to try! Kombucha is probably my favourite fermented food/drink but I want to try some more out now.
Millie says
My favorite is to ferment green beans with salt and,garlic. They are so tasty and keep their crunch.
jacquie says
i have been wanting to try pickling so would love to win the crock.
Peter Hay says
Flavors from nowhere else.
Annette L says
this crock is so adorable! I love kimchi and have always wanted to try making it!
Melissa K. says
This crock looks like the perfect size for 1-2 people! Fantastic! I hope I win. The I will make this Red Cabbage, Blueberry and apple sour kraut!
Tanya says
…a very nostalgic post for someone that grew up in the former USSR. Inspired to try the red cabbage sourkraut. As an interior designer I can appreciate the clever and clean design of the Yaozu fermenting crock, it’s reasonable size (especially compared to grandma’s giant “bochka” :) circa 1980s) and the “green” materials it is made out of. I can picture one on the counter in our Scandi/MCM inspired new kitchen and sincerely hope it brings an end to all of the botched fermentation attempts of mine :). Will it work for pickled green tomatoes? Do you have a good recipe?
Hanna says
Cabbage and radishes forever!
And this Yaozu crock is beautiful to look at!
Danielle O says
As a kid I loved these Japanese pickles called narazuke, I want to attempt to make them myself because they are hard to find
Gaëlle Charlot says
Thank you for this great site I didn’t know, I feel like a kid in a candy store ! Everything is so beautiful and convenient. I wish I could get this fermenting crock to try the classic sauerkraut, and of course your recipe that sounds so good, and is so beautiful ( I wish I could have your magic bowl for lunch !).
Julia says
That small croc might be my favorite, it’s so cute and I also love the size, my crocs is huge and I avoid using it because of that. The vegetable slice looks great too! And my favorite thing to ferment is also cabbage, I grew up eating sauerkraut, my parents are from Poland, so I live the stuff, but I never make it with purple cabbage, can’t wait to try this!
katie says
Kimchi for sure! We make a new batch every month and eat it on practically every savory meal… with eggs and toast for breakfast or with pasta in the evening. Adding apples, turnips or kohlrabi gives it a good crunch. I’ve never tried fermenting fruit. This looks so interesting (and beautiful!).
Beth Rosamond says
I have been inspired by your beautiful display of the edible colors of your dish to make
some apple-blueberry sauerkraut and give to my Mom for her birthday in November, or for Christmas.
Would love to own a special crock for many recipes to come!
Zoe says
I have my eye on the Yaozu crock & vegetable stomper. For years I have been using a louisville slugger to tamp down the cabbage in my mom’s big old Redwing crocks. It might be time for me to have a more compact and elegant crock with a fancy stomper to boot!
Natalia says
What a brilliant idea to add blueberries to sauerkraut! Marinated beets and kombucha are my favorite, but have never tried with red cabbage! In love with the shots, Anya! So divine looking!
Christina says
I love making kimchi or a fermented version of whatever vegetables I have on hand. I would love to be able to use the 2L white crock for these jobs!
Johanna Woodbury says
I would probably have to say my favorite fermented food at this point is my homemade kimchi, but we’re going to make a stab at some fermented garlic soon.
Annette says
I really want one of these:: Square Rutes 5 Tray Stainless Steel Dehydrator – Eating RED Edition
Ólöf Haraldsdottir says
ohh! have been dreaming of a fermenting pot for such a long time!
my favourite ferments at the moment are white kimchi, quick pickled red onion and kombucha! but actually I just love all things fermented..
and this.. with blueberries! sounds so good!
Mckenna says
i have a huge head of red cabbage growing in my garden, and i have been tempted to make a big bag of sauerkraut with it, but i am quite intimidated, as the “jar” method backfired the first and only time i attempted to ferment. the crock looks absolutely perfect, and i want one! i have chronic ibs so trying to get as many fermented goodies is a priority for me!
manda says
I like fermented pickles.
Allie says
Oh my goodness, I just love kraut! And so does my 18 month old. I put it on pizza, and toast, and eat it straight out of the jar. I want to ferment all of the veggies!
Scott Smith says
I love the Raw Rutes tofu press! Would love to add this 2L fermenting crock to my kitchen.
Kate Johannes says
Yumm Mouth Watering. I am a see food eater. I also found Dry Fruit Kheer This is an amazing indian dessert. Though it takes time to cook but the wait and efforts are worth the taste. I found on it on Positive News Trends.
Natalia M says
Besides this fermenting crock, I want the grow green system to make sprouts! Fermenting and sprouting at home is the easiest way to save money, but I don’t do it often because I still don’t have the proper equipment. I definitely need to buy those two things. And as a bonus, I’d should probably get the Stainless steel and oak mezzaluna.
Stephanie Hartsell says
My husband and I are just getting started into fermenting and raw food eating. I have always loved sauerkraut (my dad tried his hand at making it when i was younger but it got all moldy… not a good smell for sure!). I would love for my first fermenting experiment to be in this awesome crock! Also, I was not familiar with Raw Rutes until i read your post. They have some great items and i am about to go back and really peruse their offerings.
sandra says
We like to make saurkraut and can it so we have it year round.
Brenda Haines says
I am loving their Deluxe Cherry Pitter. I do need to get one for next year. We ate so many cherries this summer! lol
Brooke says
I love the Grow Green sprouting system! I’ve also wanted to sprout my own greens!
Rebecca says
Such beautiful colors here! I absolutely love sauerkraut but haven’t had much success with making it in the past. It’s time to try again. I enjoyed the best simple kraut this past weekend in Leavenworth Washington at one of their restaurants during Oktoberfest. The cabbage was super finely shredded and had a small amount of caraway!
Jennifer Hutzel says
Oh how funny, I am actually from Leavenworth. Glad you enjoyed the kraut!
Jennifer Hutzel says
The tofu press looks great! I like the simple yet cute look they both have.
jberry says
This would be the push I need to start fermenting at home.
Kate says
I love my Raw Rutes dehydrator! It’s completely stainless steel and high-quality.
Christine says
I love fermented foods. Sauerkraut is so versatile; i have a jar in my fridge. My favorite item from Raw Rutes is the Grow Green system. This post is so lovely! I will try this out once my sauerkraut stash is done. I have all the ingredients for this in my fridge.
Brenda Perkins says
Dehydrator for sure!
Karen D says
My favorite (so far) is sauerkraut made with cabbage carrots and a bit of onion. I dream of having a crock like this one so I can try new ferments!
marieTT says
I also tried to do my own sauerkraut at home but in a classic jar and I lost part of the veggie due to mold…. So I am dreaming about this Yazu fermenting crock with the clay weight !
I bought a good book on the subject and I am full of fermenting ideas !!!!
I also love their cold brew kit !
Bridget says
My favorite fermented slaw/kraut is definitely a burdock, carrot, and ginger combination- simple, god flavor, blood-cleansing, beautifying, crisp, warming.
LeAnn Harbert says
Sauerkraut is my favorite. I eat it on my hotdogs all the time.
Dina Sallak-Windes says
Kimchi and sauerkraut! Love what some people are doing with creative spicing.
Julie Waldron says
The Deluxe Cherry Pitter, I pitted some cherries by hand last summer and had a mess!
Tasa says
I have just been thinking of getting into home fermentation and so this is super timely! My copy of the Art of Fermentation arrived just this week and I have been thinking about the best fermentation vessel, and (like you) found many of them too large for apartment living.
As to my favorite fermented foods, I’d have to go with anything beet-related, either on their own or with carrots and cabbage, so long as beets predominate. I love this fermentation crock from Raw Rutes but also the Grow Green terracotta sprouting stack. Thank you for hosting this contest!
Marina says
Kraut for breakfast, lunch and dinner :) I’ve actually been looking into getting one of these so this would be a welcome addition to my kitchen! Thank you!
Marsha Browne says
My favorite fermented veggie is still sauerkraut. But the one here would be one I definitely would love to try! Very colorful!! ???
Rahul Upadhyay says
Nice Combo Red Cabbage with Blueberry. Loved it
Karen D says
Who won? Hoping!
Hannah says
I LOVE these mini crocks for fermenting. I’ve been fermenting vegetables for a while and have always wanted something sleek like these to ferment with. My fav things to make are pickels and experiment with different flavored krauts! Fermentation is so friggin cool imo ?
Carol caron says
My favorite food is cabbage with a few other veggies. Basic i know….but seems to be what is available. I’d love to try new stuff…this crock looks amazing!
Billy says
These pictures are stunning. Thank you for gracing the web with your photography! I love recipes that include pictures that are professional. I love red cabbage! Thanks for this recipe, can’t wait to try it at home!
Anya says
Thank you so much Billy! We love Bubbies!