Salt Glazed Stoneware Fermentation Pot

Salt glaze pottery is stoneware with a glaze of glossy, translucent and slightly orange-peel-like texture which is formed by throwing common salt into the kiln during the higher temperature part of the firing process. Sodium from the salt reacts with silica in the clay body to form a glassy coating of sodium silicate. Salt glazing developed by accident in the 13/14thC in the Rhine region of Germany. It is thought that barrels and boxes used to salt fish were broken up to fire the kilns. Over a hundred or so years it was realised that introducing salt directly into the kiln would give a glazed and water tight surface that was ideal for the storage and transport of oils, wine etc. 

• Salt glazes are neutral to the taste and free of any harmful substances.
• Sauerkraut Fermenting pots come complete with lid and ceramic stones (weights).
• Water seal prevents any unpleasant odours.
• The fermentation of vegetables is among the oldest and healthiest methods of preserving food.
• Most people are familiar with sauerkraut, but you can also preserve red cabbage, cauliflower, carrots, peppers, broccoli, all sorts of string beans, cucumbers, onions, turnips, radishes, celery, tomatoes, beets and many other vegetables using lacto-fermentation.
• Do not wash in too hot water -this can damage the ceramic and cause cracking to the glaze
• Hand made in Germany.
• Click here for information on Sauerkraut