A 2.6-gallon stoneware fermentation crock from Lehman’s with a wooden stomper and fitted ceramic weights — the traditional setup for fermenting sauerkraut, kimchi, pickles, kombucha, and other lacto-fermented foods. The water-channel lid lets gases escape while keeping outside air (and the wild yeast it carries) out.
This is the crock for serious home fermenters — a 2.6-gallon batch makes enough sauerkraut for months, enough kimchi to share, enough pickles for a winter pantry. The included weights press the vegetables under the brine so the ferment stays anaerobic; the wooden stomper packs them tight.
Lehman’s stocks fermentation supplies in their Kidron Ohio store and on Amazon — Made in USA.
