Before jars and modern fermenters took over, people were preserving vegetables the old-fashioned way—with big, sturdy pickling crocks. Made from glazed ceramic or stoneware, these beautiful, hefty containers are built to last and perfect for fermenting everything from cucumbers to cabbage.
If you’re ready to take your fermenting beyond Mason jars and dabble in serious small-batch preservation, a pickling crock is your new best friend.
What Is a Pickling Crock?
A pickling crock is a thick-walled ceramic container used for fermenting vegetables in brine. These crocks are traditionally made from stoneware and often come with:
- A wide mouth for easy filling and access
- Fermentation weights to keep veggies submerged
- Sometimes a water-sealed lid (in water-seal or “Harsch-style” crocks)
They’re beloved by fermenters and food historians alike for their durability, simplicity, and rustic charm.
What Can You Use It For?
Pickles
Classic dill pickles, garlic pickles, spicy spears—long ferments with complex flavor.
Sauerkraut
Let shredded cabbage and salt work their magic the traditional way.
Kimchi
Spicy, funky Korean-style ferments flourish in a breathable stoneware environment.
Fermented Beans & Soy
For miso, tempeh, or natto, a crock keeps temperatures stable.
Whole Veggie Ferments
Carrots, radishes, green beans, garlic—crocks make it easy to ferment in bulk.
Why Choose a Pickling Crock?
Stable Fermentation Environment
Thick stoneware helps maintain a consistent, cool temperature.
Naturally Breathable
Allows gases from fermentation to escape without letting contaminants in.
No Plastic, No Metal
Avoids materials that can leach into acidic brines or rust over time.
Ideal for Bulk Batches
Perfect for anyone who gardens, farms, or just wants to ferment a LOT at once.
Long-Lasting & Beautiful
A properly cared-for crock can last decades—and looks amazing on a countertop or pantry shelf.
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