Fermentation Crock Pot
Stoneware fermentation crocks are perfect for making sauerkraut, pickles and fermented vegetables. The unique lid design fits into a specially designed gutter. When water is poured into the gutter, an air-tight water seal is created, preventing air from entering, while allowing gases produced through fermentation to escape. Specially designed stones are included to ensure the vegetables are always below the brine level. These pots are certified lead and contaminant-free.
Recommended by all the latest cookbooks that promote fermentation, using a fermentation pot is the easiest, safest, and cleanest way to ferment cabbage for sauerkraut, carrots, or just about any vegetable. Fermentation allows for long term storage of vegetables, as the most natural preservation method, while enhancing the taste and improving the health benefits and bioavailabilty through the fermentation process.
Aviva recommends Caldwell Starter Culture, which makes it easier to culture raw vegetables, including sauerkraut, at home, with the added benefits of specific bacteria strains that enhance the health benefits of all fermented vegetables.
Fermentation at Home
The time honoured tradition of fermentation provides healthy foods for your table year around. Fermentation crock pots are a great way to preserve food with a simple and easy process.
Fermenting is the most natural way of preserving all types of vegetables by converting the carbohydrates in vegetables into lactic acid. They are particularly rich in vitamins and minerals.
Design allows gases produced in the fermenting process to escape but no unsterile air to enter!
Make your own fermented vegetables like sauerkraut easily with an stoneware fermentation crock pot! Great for digestion and overall health. Sauerkraut made in these crocks is packed with healthy lactic acid.
These high quality stoneware fermenting crocks are imported from the Czech Republic, and are specially designed for making sauerkraut, pickles and other fermented vegetables. The crocks offer a unique water well seal for the lid to ensure a pure fermentation process and an easy-drain to pour off extra liquid during the process. The included stones are placed inside the crock to hold the contents below the brine level. These crocks are recommended as the easiest, cleanest and safest way to ferment healthy and delicious vegetables.
PICTURED BELOW: 5L, 15L and 20L Czech pots. These pictures are for illustrative purposes; pots not shown exactly to scale. The similiar 10L pot is pictured above at the top of the page.
Dimensions for each Fermenting Pot:
5L Size: 11" diameter x 10" height; Weight: 11.94 lbs.; plus the 1.4 lbs. for the two-piece interior stone to hold the vegetables in place (they're 5.88" x 0.69"). (PLU 19014)
10L Size: 13" diameter x 12.88" height; Weight: 19.56 lbs.; plus the 2.42 lbs. for the two-piece interior stone to hold the vegetables in place (they're 7.75" x 0.69"). (PLU 19015)
15L Size: 15" diameter x 15.63" height; Weight: 28.68 lbs.; plus the 2.62 lbs. for the two-piece interior stone to hold the vegetables in place (they're 8.06" x 0.69"). (PLU 19016)
20L Size: 16.5" diameter x 14.88" height; Weight: 32.84 lbs.; plus the 4.08 lbs. for the two-piece interior stone to hold the vegetables in place (they're 9.19" x 0.88"). (PLU 19017)
Extra/replacement stones may also be available for the 5, 10 and 15 litre crocks; please contact us to confirm availability (PLU codes 19901/19902/19903).
The Process of Food Fermentation of Vegetables and Fruits and the Health Benefits
For many centuries, humans relied on food fermentation to preserve their food. Today few societies depend on fermentation for preserving food, but research shows that there are a number of surprising health benefits from consuming properly fermented food. Only food that has been fermented in a way similar to methods used by our ancestors will bring health benefits. In order to appreciate the health benefits of fermented foods, it's good to understand something about the process.
Lacto-fermentation of vegetables and fruits
All living things have natural bacteria species found on their surfaces. Lactic acid (a natural preservative) is produced by a chemical reaction when natural bacteria and starches or sugars interact and form lactic acid. The challenge is discovering the best ways to release the lactic acid-forming bacteria. Timing is important and our ancient ancestors must have gone through a lot of trial and error.
Fermentation and digestion
Digestion of the food we eat is a two-part process. The first is the breaking down of food, and the second is the building up of nutrients to be sent throughout the body. The lactic acids from the fermentation process help with both parts of the digestion process. This lactic acid aids in balancing acids in the stomach, helps break down proteins, assimilates iron, and activates the secretions of the pancreas. A common fermented food, sauerkraut, contains lots of choline and acetylcholine and is effective in lowering blood pressure, preventing fat accumulations in the liver, and promoting relaxation.
The kinds of bacteria in our stomach are both good and bad. The pathogenic bacterium sets us up for disease. Eating fermented foods helps to keep the amount of bad bacteria in check. According to Natasha Campbell, M.D., the beneficial bacterium found in our gut regulates over 500 species of bad bacteria.
How to prepare fermented foods
For best results, quality organic vegetables, sea salt and pure water need to be used. Cut the vegetables or fruit into small pieces, mix in salt, whey, spices, and herbs. Pound the vegetables to release juices. Put mixture in an air tight container and keep at room temperature for a few days. Then put in a cool, dry place for preservation. This is easy to do at home. With time, the vegetables and fruits increase in flavor.
The process of food fermentation evolved over many centuries and became an important method of food preservation. Most cultures in the world have used similar fermentation methods and gained knowledge of how their fermented food helped to maintain good health. With the coming of mass produced food, the practice of fermenting health-producing food at home has become uncommon. Even so-called fermented foods, like sauerkraut or pickled vegetables, lose much of their healthful properties when they are commercially processed. Balancing of the good and bad bacteria to improve our digestion is another important reason to consume fermented food.
Health Disclaimer. Copyright ©2013-2015. Published with permission. Ava Summers is a freelance writer and is not directly affiliated with avivahealth.com.