Fermenting food is thousands of years old known by all ethnicities around the globe- allowing people to preserve and consume nutrient-dense foods throughout famines, wars, and seasons.
Fermenting your own foods is easy, safe and economical, providing many health benefits and gut-healing properties. By fermenting fresh vegetables, we turn them into nutrient-dense and probiotic-rich foods which support our digestion, gut health and immunity.
What is the best method to ferment my own food?
Fermenting crocks & fermentation pots are the most effective way to make your own probiotic-rich foods.
Our ceramic fermenting crocks keep the environment stable, perfect for those long ferments. Our thick ceramic minimizes temperature swings and offers a dark environment for the probiotic bacteria to thrive, making potent and superior probiotic-rich ferments. No need to hide your fermentation pot in the cupboard, these beautifully aesthetic, and functional pots provide the ultimate environment whilst complementing your kitchen.
Ideal for fermenting Kimichi, sauerkraut, fermented vegetables or preserving food.
Symbiota fermenting crocks have been purposefully designed to address all the short-fall of other fermentation crocks.
- Custom-designed and functional
- Easy and safe to use for the most successful ferments
- Made from pristine white ceramic
- Fully glazed pots with food-grade nontoxic glaze
- Includes glazed weights for no mold growth
- Include a water moat for the traditional fermentation process (minimising any contact with oxygen)
- Easy to clean and hygienic
- Aesthetically pleasing to complement any kitchen bench
- Includes a 25-page recipe book and instructions
- Packaged in eco-friendly & sustainable packaging
- Includes one-to-one support via email or phone call
Which size pot best fits my needs?
Below is a conversion of approximately how much our pots ferment
2L ferments 1.8-2kgs of produce
4.5L ferments 4-4.5kgs of produce
7L ferments 6-7kgs of produce
Ideally, most sauerkrauts should be fermented at a lower temperature (18-20 degrees celsius) for at least 3 weeks for the best probiotic diversity and content. If you are going to be eating 1.5kg+ of sauerkraut per month or you do not want to be fermenting too frequently it would be better to get the 4.5L pot. If you are a gardener or a large family and looking to preserve produce, you would likely consider the 7L fermentation crock.
Click here to watch the unboxing
Follow the kit opening video: https://youtu.be/iK30bGPcawI
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